The artist and chef DeVonn Francis, who turns meals into theater, shares his tips for hosting a memorable evening — including banishing cutlery.
What’s the season’s best fruit? The finest packaged frozen ice cream? Greatest sausage? Our intrepid reporters have ranked the season’s flavors.
Peach or watermelon? Kielbasa or hot dog? Fudgsicle or Chipwich? Our opinionated writers rank the season’s peak pleasures.
Our restaurant critic heads outdoors to celebrate his five favorites for crisps, crumbles, slumps or just plain eating.
From pale weisswurst to versatile kielbasa and beyond, there’s a lot to like in those casings.
Pasta tahdig combines the best of Italian and Iranian cooking.
Here we were, 80 eager physicians from across North America in a large teaching kitchen in northern California.
Ladurée’s summer collection blooms in time for garden-party season.
“Lemonade With Zest” traces a summertime treat to ancient Egypt.
Pack these canned Spanish mussels, from the outdoor clothing company Patagonia, as an elegant nibble for camping and picnics.
A new denim item from Food52 is trendy while cutting down on waste.
Why not pretend it’s full summer and make some grilled chicken breasts, a creamy lemony pasta or a beef stir-fry?
Make a great new recipe for a simple fish fry from Archana Pidathala, and maybe knock out a black-bean soup for the days ahead.
A grilled steak salad with charred onions and plenty of greens is made for balmy summer nights on the deck.
In this stellar, casual pasta dish, a spicy, tomatoey broth infuses the shellfish with flavor while also serving as the sauce.
The resident of Bay Ridge, Brooklyn, spends most of her day at Tanoreen, her restaurant, cooking and chatting up customers.
The New York-based MC Junglepussy, known for her witty lyrics about wellness, shares a recipe for an aromatic homemade moisturizer.
Bring yourself a little joy: Make something completely unnecessary with the invention of avoiding “real” work.
“Procrastibaking,” baking to put off work, is both a habit and a hashtag.
This family dish is golden and crisp all over, with savory white meat taking on the flavors of caramelized ginger and garlic, browned coriander seeds and red chile.
A new cookbook from the restaurant group Boqueria will have you whipping up classic gazpacho and branzino.
The handle of a new oyster knife is made from recycled plastic from Haiti.
A small collection of Child memorabilia is set to go on auction.
Chile Crunch is a versatile condiment for grilled foods, and even on ice cream.
Sameen Rushdie published this practical volume in Britain in 1988 to fight stereotypes about the country’s food. The times have finally caught up to her.
A family gathers around a kitchen table on Staten Island for a tutorial on griot, black rice and the joys of communal cooking.
Make some one of these mornings soon, whether it’s Melissa Clark’s brown-butter chocolate version, David Tanis’s recipe with blueberries or your own.
Start with Melissa Clark’s new rhubarb poundcake for Mother’s Day, then follow up with David Tanis’s spring lamb and chickpea stew.
I’ve spent a lifetime trying to make a perfect flatbread — a doomed struggle that always makes me think of other failures.
Sesame chicken with dates, breakfast casserole, and more for the weekend.
For Yotam Ottolenghi, stressless cooking has nothing to do with how complicated (or not) a recipe is.
Studded with chunks of lamb and topped with market vegetables, this brothy stew makes a satisfying spring meal.
The rhubarb topping this poundcake is poached first, so the color stays electric pink.
Make Dorie Greenspan’s recipe for chocolate cake, either for Mother’s Day or just as practice for another day.
Readers share their favorite creations from “The Australian Women’s Weekly Children’s Birthday Cake Cookbook.”
Kim Severson met with the television personality and came back with three new recipes worthy of cooking tonight.
A frosted confection that tastes old-fashioned but never gets old.
The woman who made millions teaching America to cook dinner in a half-hour is facing 50, and a new digital world, with a pantry full of big plans.
It isn’t pretty, but it tastes fantastic on everything it touches.
Christopher Kimball has joined with the Swiss company Kuhn Rikon to introduce a line of cookware.
A new book by two American scholars, Febe Armanios and Bogac Ergene, looks deeply into halal food and more.
A new cookbook focuses on the 22-year-old canteen’s achievement: a restaurant in a department store rather than a department-store restaurant.
Assemble a roasted chicken salad, or start the week with a frittata that is more vegetable than egg.
Make a plan for Mother’s Day cooking, and let Melissa Clark be your guide to artichokes.
Sam Sifton approaches recipe development the way any reporter would — by asking chefs a lot of questions.
If your salad skills are lacking, we have recipes to show you the way.
This savory take on bread pudding combines brioche with egg, ham and cheese.
It takes a lot of trimming to get to the heart of an artichoke, but don’t let that stop you.
This weekend, cook ambitiously with a fancy riff on smothered chicken from the Beatrice Inn.
Let your imagination soar with a batch of mac and cheese loaded with ground beef or pork, or riff on shallow-fried chicken thighs.
The cherished birthday cake recipe book that raised a generation.
We’re asking Australian readers for birthday cake memories and photos – from successes to glorious messes.
Since an Israeli rabbi put the kibosh on Jewish-style fried artichokes, Italian Jews have mounted a fierce defense of their beloved treat.
Jim Lahey has added a cafe to his wholesale bakery in Hell’s Kitchen.
“Coffee Isn’t Rocket Science,” an illustrated book by Sébastien Racineux and Chung-Leng Tran, is a thorough brew.
The company’s “real” Jewish mustard arrives for retail sales just in time for hot dog season.
The chef Masaharu Morimoto is marketing Easy Cup sake to help make the beverage easier to understand.
Tonight, make David Tanis’s recipe for asparagus frittata, salmon burgers, or beef and broccoli.
Line up your meals for the days ahead, starting with ginger-scallion chicken, roasted chicken thighs or stir-fried beef and sugar snap peas.
A Cushman & Wakefield executive in Atlanta has made his alma mater and the artifacts of his region the reigning theme in his workplace.
This Italian egg dish makes a nice light meal — unless you decide to adorn it with creamy cheese.
This weeknight chicken with pungent ginger-scallion sauce has a twist in its technique.
Start thinking about summer, and fire up the grill. Recipes for sausages with onions and peppers, brown sugar-cured salmon, and grilled pork chops await.
Try some recipes brought back by our roving correspondents, whether Kerala roadside chicken, or a braai-spiced T-bone steak, or grilled oysters.
Getting six kids out the door every morning is a lot of work. Luckily, we don’t do it. They do.
Mayonnaise from your fridge is the key to pulling this salad together quickly.