T/cooking

  1. How to Organize Your Pantry Dining, Today

    Make the most of your space and your ingredients.

  2. Five Ingredients, Five Stars, No Joke Dining, Today

    Garlicky Alfredo beans are “outrageously good.”

  3. How to Make the Best Brussels Sprouts of Your Life Dining, Yesterday

    Raw, roasted, sautéed or baked in a gratin, these techniques will get the best out of those tiny vegetables.

  4. Our Ultimate Guide to Making Perfect Potatoes Dining, Yesterday

    Mashed, roasted, boiled and baked, we’ll show you how to get the best results every single time.

  5. How to Make a Sheet-Pan Dinner Out of Anything Dining, Yesterday

    Melissa Clark will teach you cook times and techniques so you can throw just about anything on a pan and have dinner.

  6. How to Make Quiche, the French Way Dining, Yesterday

    Once you perfect the dough, you will find this versatile tart is dead simple to make with ingredients you have around.

  7. How to Make Your Own Yogurt at Home Dining, Yesterday

    All you really need is good-quality milk, a few spoonfuls of your favorite plain yogurt and time.

  8. How to Make an Omelet, the French Way Dining, Yesterday

    From history to technique, become an expert on this eggy classic.

  9. Our Ultimate Guide to Grilling Dining, Yesterday

    From corn on the cob to burgers, learn to level up your game and cook just about everything over a flame.

  10. Our Ultimate Guide to Cooking a Turkey Dining, Yesterday

    From brining to burnishing, here are all the tips and tricks you need to pull a perfect bird out of the oven every time.

  11. Our Ultimate Guide to Making Cranberry Sauce Dining, Yesterday

    From classic to jellied to relished, let Melissa Clark guide you through different ways of making the Thanksgiving staple.

  12. Our Ultimate Guide to Making Sugar Cookies Dining, Yesterday

    From baking to decorating, win the holidays with these tips and tricks.

  13. Our Ultimate Guide to Cooking Cauliflower Dining, Yesterday

    Roasting, steaming, sautéing and more: Learn how to make sure your florets are crisp and flavorful, never sad and soggy.

  14. Our Ultimate Guide to Making Jam Dining, Yesterday

    Learn safe canning methods and how to get the perfect consistency so you can get a taste of summer all year round.

  15. How to Make the Absolute Best Mac and Cheese Dining, Yesterday

    Our ultimate guide breaks it all down.

  16. How to Plan and Cook Thanksgiving Dining, Yesterday

    Everything you need to know to plan your holiday menu, prepare the food and serve it all with style.

  17. Our Ultimate Guide to Making Beans From Scratch Dining, Yesterday

    Everything you need to know about the home cook’s secret weapon.

  18. Our Ultimate Guide to Making the Best Fried Chicken Dining, Yesterday

    Perfect your frying technique, and then expand your fried chicken repertoire.

  19. How to Use an Instant Pot Dining, Yesterday

    A pressure cooker, slow cooker and rice cooker in one, this tool can help you get dinner on the table fast if you know how to use it.

  20. This French Potato Dish Is Crisp-Tender Perfection. Here’s How to Make It. Dining, Yesterday

    Let Melissa Clark shows you how to make this simple showstopper easily and beautifully.

  21. This Might Just Be the Springiest Salmon Dining, Yesterday

    The peas are fat and sweet, the radishes are small and peppery. It’s time for this Kay Chun stunner.

  22. On the Night Before Eid, Mothers Made the Magic Happen Styles, March 30

    For the joyous Muslim holiday to work, mothers in New York City spent Saturday night preparing, merging traditions from around the world with ones developed here.

  23. Chicken Cobbler Is an Easier Potpie Dining, March 30

    Mark Bittman’s classic recipe turns a little chicken (just two boneless thighs) and a lot of vegetables into a cozy Sunday dinner.

  24. You Can Never Go Wrong With Olive Oil Cake Dining, March 29

    Especially not Samantha Seneviratne’s five-star olive oil cake, which is “elegant, easy and frugal.”

  25. Our Ultimate Guide to Making Cassoulet Dining, March 28

    The humble meat and bean stew is a classic for a reason.

  26. How to Make Tagine Dining, March 28

    Learn the history and the techniques that make up the basis of this classic North African dish.

  27. For Cheaper, Healthier Desk Lunches, Do This Dining, March 28

    Be a better “bring your lunch to work” person with these expert tips.

  28. Our Ultimate Step-by-Step Guide to Making Soup Dining, March 28

    Let Samin Nosrat, the author of ‘Salt Fat Acid Heat,’ help you change the way you think about this beloved dish.

  29. Our Ultimate Guide to Making Baby Food Dining, March 28

    Feeding your littlest loved ones can be so easy, delicious and nutritious. Here’s how.

  30. Our Ultimate Guide to Making Coq au Vin Dining, March 28

    From history to technique, Melissa Clark will walk you through everything you need to know about the French classic.

  31. How to Make Cooking Substitutions Dining, March 28

    Do the most with what you have on hand with these smart tips for swaps.

  32. How to Roast Chicken: Our Ultimate Guide Dining, March 28

    Let Melissa Clark show how to make a stunning, burnished bird every single time.

  33. ‘I’d Always Wanted to Make Biryani, and This Did Not Disappoint’ Dining, March 28

    Naz Deravian’s reader-favorite chicken biryani is a beautiful weekend dish, its preparation a satisfying process with delicious results.

  34. The Knife Skills Every Home Cook Needs to Know Dining, March 28

    Slicing, dicing, chopping and sharpening: Our ultimate guide tells you everything you need to know to level up your skills.

  35. Melissa Clark’s Thanksgiving Dining, March 28

    The New York Times writer offers her recipes for a meaningful feast.

  36. Make Perfect Rice Every Time With This Helpful Step-by-Step Guide Dining, March 28

    We’ll teach you how to master the technique, and how to tweak it to get each batch the way you like it.

  37. Our Ultimate Guide to Making Bagels Dining, March 27

    From proofing and shaping to boiling and baking, let Claire Saffitz show you the ins and outs of this breakfast favorite.

  38. Our Ultimate Guide to Making Sourdough Bread Dining, March 27

    Don’t be intimidated: Claire Saffitz’s step-by-step guide produces the finest bread with a crisp exterior and airy crumb.

  39. How to Make the Best Asparagus of Your Life (Truly!) Dining, March 27

    Never have another gummy, overcooked spear with David Tanis’s expert advice.

  40. Our Ultimate Guide to Making Pizza Dining, March 27

    From dough to saucing and toppings, never make a bad pie again.

  41. Our Ultimate Guide to Making Burgers Dining, March 27

    Whether you’re cooking on the grill or the stovetop, going diner style or tavern style, here’s everything you need to know for the perfect burger.

  42. Our Ultimate Guide to Cooking Gravy Dining, March 27

    From making a great stock to perfecting the roux, Melissa Clark will walk you through the basics.

  43. Our Ultimate Guide to Thanksgiving Stuffing Dining, March 27

    Leave everyone at the table totally impressed with these expert tips from Melissa Clark.

  44. How to Make Steak, the French Way Dining, March 27

    Melissa Clark will show you how to pan-sear and pair it with a number of delicious sauces.

  45. Our Ultimate Guide to Cooking Salmon Dining, March 27

    It’s beloved for a reason, and our guide will teach you how to grill it, roast it and pair it to get the most out of every cut.

  46. Our Ultimate Guide to Cooking Eggs Dining, March 27

    Boiling, poaching, frying, scrambling: Never miss with Julia Moskin’s expert tips.

  47. How to Make Fish, the French Way Dining, March 27

    Learn how to cook sole meunière, the dish that made Julia Child fall in love with French food.

  48. How to Make Ratatouille, the French Way Dining, March 27

    The traditional French dish is a classic for a reason. Melissa Clark will run you through its history, the equipment to use and making the perfect version.

  49. Our Ultimate Guide to Making Soufflé Dining, March 27

    Impress your friends and family with a restaurant-worthy result (that isn’t even that hard to pull off).

  50. Our Ultimate Guide to Making Pie Crusts Dining, March 27

    Get perfectly flaky crusts every time with Melissa Clark’s expert tips.

  51. Our Ultimate Guide to Cooking Ham Dining, March 27

    From shopping to carving, you’ll learn everything you need to know about preparing the holiday centerpiece.

  52. It’s Easy Being Green Onions Dining, March 27

    They’re versatile and welcome in all sorts of dishes, like quick stir-fried noodles, toasted sesame waffles and a platter of roasted spring vegetables.

  53. Our Ultimate Guide to Frosting a Cake Dining, March 27

    Perfect your recipe and your technique for a showstopping party centerpiece. Let Melissa Clark show you how.

  54. Our Ultimate Guide to Making Salad Dining, March 27

    Take your desk lunch and reliable sides from tired to inspired with these tips for dressing and pairing, tossing and topping.

  55. Want to Eat More Fish? Start Here. Dining, March 27

    These 14 delicious recipes — including this one-pan roasted fish with cherry tomatoes — make eating more fish a delight and a breeze.

  56. A Pantry Pasta Built for Early Spring Dining, March 26

    Melissa Clark’s pasta with green puttanesca is a lovely showcase for spring’s tender greens and green garlic (though plain old garlic is great, too).

  57. The Lusciousness of a Long-Simmered Chicken Stew Dining, March 26

    With Ecuadorean “seco,” one cook finds a way to connect to the culture of her ancestors.

  58. A Go-To Protein for Economical Meals Dining, March 25

    Ground meat is the easy-to-prep foundation for meatballs, curries, nachos, burgers and more must-have dinners.

  59. A Creamy Pudding Worthy of Celebration Dining, March 24

    When prepared from scratch, this cardamom-scented dessert and Eid delicacy is as delightful to make as it is to eat.

  60. Miso Loves Grapefruit Dining, March 24

    Salty umami meets tangy sour in Ali Slagle’s new miso-butter chicken with grapefruit.

  61. Perfect Fish, Cooked Perfectly Dining, March 23

    Salmon roasted in butter, with some tender green herbs and thin rounds of lemon, is a memorable meal.

  62. George Foreman Turned a Home Grill Into a Culinary Heavyweight Dining, March 22

    The former boxer transformed American cooking, and himself, with an appliance that remains a cultural touchstone.

  63. Lazy Daisy Cake Is as Easy as It Sounds Dining, March 22

    The frosting is a “lazy” mix of melted butter, brown sugar and coconut — because sluggish bakers deserve nice treats, too.

  64. George Foreman, Boxing Champion and Grilling Magnate, Dies at 76 Obits, March 22

    He claimed a world title in his 20s and, improbably, again in his 40s. He then made millions selling the George Foreman Grill.

  65. BBQ Pepper Shrimp, Warm Baguette, Green Salad: Happy Friday Dining, March 21

    Korsha Wilson’s easy shrimp dish is a satisfying way to close out the week and a bright start to the weekend.

  66. Do I Like Pasta Now? Dining, March 20

    My love for these spring pastas — namely this lemony orzo with asparagus and bread crumbs — sure indicates as much.

  67. 14 Easy Recipes for When You Want to Eat More Fish Dining, March 20

    These delicious, streamlined dishes make it a breeze.

  68. Is Beef Tallow Good for You? Kennedy Thinks So, but Experts Disagree. Well, March 20

    When McDonald’s stopped frying with beef tallow in the 1990s, most people saw it as a win for America’s health. What changed?

  69. Andy Baraghani Made You a Menu Dining, March 20

    More specifically, he’s designed a gorgeous, herby feast to celebrate the Persian New Year, including this ultra-green kuku sabzi.

  70. Pasta? For Spring? Delicious. Dining, March 19

    Ali Slagle’s one-pot tortellini with prosciutto and peas is a cheerful nod to the new season (and perfect for these still-chilly nights).

  71. Lessons From Germany on a Better Bratwurst Dining, March 19

    A juicy secret weapon for busy workdays.

  72. Honey Garlic Shrimp, Mine All Mine Dining, March 18

    Lidey Heuck’s smart, fast and convenient recipe is exactly what I need to fight these late-winter blahs.

  73. ¿Qué tan saludables son las manzanas? En español, March 18

    Son la fruta más popular de Estados Unidos y están repletas de beneficios para salud. Los expertos explican por qué.

  74. 5 Simple Tips to Make the Most of Those Precious Eggs Dining, March 18

    With these strategies, eggs deliver even more flavor in easy morning recipes.

  75. ‘This Is Actually a Perfect Recipe’ Dining, March 17

    David Tanis’s five-star Irish stew needs only six ingredients, but the result is classic comfort.

  76. 24 Easy Pastas to Welcome Spring Dining, March 17

    These vibrant, produce-packed meals are just the thing for celebrating warmer days.

  77. Eat These Easy Noodles for Breakfast, Lunch or Dinner Dining, March 16

    Or breakfast, lunch and dinner. These soy sauce noodles with cabbage and fried eggs are that good.

  78. Got Yogurt? Dining, March 15

    Then you might have questions about how long it’s good for, or need ideas for using it up. We have answers and recipes.

  79. Eggs Are Scarce. These People Don’t Miss Them. T Style, March 15

    For some chefs and food writers, the staple has long been a source of disgust.

  80. How a TikTok Cook Spends Her Sundays Metro, March 15

    Justine Doiron, who is better known as Justine Snacks, is the early bird at the farmer’s market, then spends her day trying new recipes, cleaning and checking out new books.

  81. Cod With Brown Butter, Coq au Vin, Roasted Winter Tomatoes Dining, March 14

    Your task for this weekend is to prepare something delicious and serve it to people you care about. I know you’re up to it.

  82. 5 Herby, Bright and Brilliant Recipes for Nowruz Dining, March 14

    Andy Baraghani, the recipe creator and cookbook author, keeps his holiday table full of streamlined, modern takes on classic Iranian dishes.

  83. ‘Yes, Chef,’ You Say? Restaurant Workers Have Feelings About That. Sunday Business, March 14

    The phrase, which traces to 19th-century France, has become popular in casual conversation thanks to “The Bear,” and offers a lens into shifting hierarchies in kitchens.

  84. Time is a Flat Portobello Cap Dining, March 13

    It’s been a while since our last Mushroom Week. Let’s correct that today with this maitake au poivre.

  85. Chocolate. Guinness. Cake. Dining, March 13

    Nigella Lawson’s cake is a joy to see, a pleasure to eat and a snap to make.

  86. A Party-Worthy Chicken Breast Recipe. Really. Dining, March 12

    David Tanis wraps the weeknight staple in puff pastry for something that’s not just simple and juicy — it’s simply showstopping.

  87. Roasted Broccoli Is Good. Here’s How to Make It Great. Dining, March 12

    Ali Slagle has seven easy, clever ways to turn a staple side into a star.

  88. Are You Still Hungry for Baked Feta Pasta? Express, March 12

    Tomatoes. Garlic. Olive oil. And a trend that emptied shelves of blocks of feta.

  89. The Ingredient You Should Always Have in Your Freezer (and How to Use It) Dining, March 12

    A bag of freezer peas is a pantry superstar, and the heart of this springy soup.

  90. More Protein, Less Pasta, Tasty and Not Too Much Prep Dining, March 11

    My friends have weeknight recipe requests. I have answers (like Ali Slagle’s honey-habanero pork chops with carrots).

  91. 15 Easy Dinners That Start With a Can of White Beans Dining, March 11

    It’s time to spill the beans … literally.

  92. ¿Qué tan saludables son los huevos? En español, March 10

    He aquí lo que sabemos sobre ellos desde el punto de vista nutricional (y algunas recetas para prepararlos).

  93. Butter-Basted Chicken Breasts With Rosemary and Garlic Dining, March 10

  94. How Healthy Are Eggs? Well, March 10

    Their nutritional reputation has had ups and downs. Here’s where it stands today.

  95. 6 alimentos que tienen proteína y no son carne En español, March 10

    El consumo de carne roja y procesada conlleva claros riesgos para la salud. Aquí tienes seis alternativas.

  96. Sometimes, You Really Just Need a Strawberry Smoothie Dining, March 9

    And that time is these gray days of early March.

  97. How Gorgeous Is This Chicken Curry Laksa? Dining, March 8

    The coconut milk broth is spicy, savory and rich, but not heavy, and based on the curry laksa found at hawker centers in Malaysia and Singapore.

  98. If You Have to Ask About This Harlem Dinner Party, You’re Not Invited Metro, March 8

    Members-only clubs and private restaurants have become powerhouses for socializing and networking. But there are some spaces you can’t buy your way into.

  99. Porcini Ragù, Shrimp and Grits, Jambon Beurre and Pecan Pie Dining, March 7

    Recipes to power (and refuel you after) your weekend adventures.

  100. Your Dinner Needs, No, Deserves Sprinkles Dining, March 6

    Check your pantry. Do you see pistachios? Sesame seeds? Bread crumbs? Halloumi? You have savory sprinkles waiting to embellish even the simplest meal.

  101. The Secret to Great Pancakes Has Been in Your Pantry All Along Dining, March 6

    And it’s not chocolate chips.

  102. He Spent Years Making Runway Collections. Now He’s Mastering Roast Chicken. T Style, March 6

    Peter Som invited friends over to try his favorite recipes from his debut cookbook.

  103. 16 Cheap, Healthy Dinners to Make on Repeat Dining, March 6

    Starting with this larb-like spicy turkey stir-fry with crisp garlic and ginger, a five-star stunner from Melissa Clark.

  104. 15 Easy Baking Recipes for Tired People Who Need Something Sweet Dining, March 5

    Be ready when the craving strikes.

  105. A Turkey Meatloaf With a Little Somethin’-Somethin’ Dining, March 5

    Can turkey meatloaf be fancy? Because this one, with its stripe of red-wine-spiked tomato sauce, certainly feels a little luxe.

  106. The Chefs Making PB&J for Adults T Style, March 5

    Plus: a Nordic guesthouse, graphic prints on the runways and more from T’s cultural compendium.

  107. 7 Ways to Make Your Roasted Broccoli Better Dining, March 4

    “Broccoli, again?” just became “broccoli, again!”

  108. Shrimp Fried Rice With Yum Yum Sauce and More Weeknight Slam-Dunks Dining, March 4

    Shrimp fried rice on its own is great. But with creamy-ketchupy yum yum sauce? It’s, well, you get it.

  109. Forget the Mardi Gras Beads. This Year’s Best Catch Is a Cookbook. Dining, March 3

    Of all the gifts thrown at the New Orleans parades, one of the newest and most unusual is a collection of South Asian family recipes.

  110. This Bright, Effortless Soup Is Exactly What I Need Right Now Dining, March 3

    After months of heavy stews and deep casseroles, my light, bright lemony carrot and cauliflower soup hits just right.

  111. Facebook Marketplace Chefs Deliver Homemade Tamales, Empanadas and Other Foods Express, October 24

    Facebook Marketplace, a platform often used for furniture and electronics, is an increasingly popular place to buy and sell home-cooked meals.

  112. Can Frozen Peas, Long Taken for Granted, Find New Appeal in the U.K.? Foreign, August 9

    Britain’s vegetable producers are hoping this is a moment for the humble frozen pea, a cost-effective staple at a time of rising food prices.

  113. Mon Dieu! No hay mostaza. Francia cocina sin su amado condimento en Español, July 15

    Una tormenta perfecta ocasionada por el cambio climático, la guerra europea y la covid han hecho que los franceses tengan que buscar alternativas.

  114. France Faces a Shortage of Mustard, Its Uniquely Beloved Condiment Foreign, July 14

    A perfect storm of climate change, a European war and Covid have left the French scrambling for alternatives.

  115. Your Wednesday Briefing: Sievierodonetsk, Isolated N Y T Now, June 14

    The key Ukrainian city lost its last bridge as fighting intensifies.

  116. Your Monday Evening Briefing N Y T Now, May 16

    Here’s what you need to know at the end of the day.