Pile Gabrielle Hamilton’s home-fried oysters with tartar sauce onto a split baguette.
Melissa Clark on how to get the most out of your electric pressure cooker, whether you’re just starting out with it or already an expert.
Few things yield texture and flavor — as well as connection — as affectingly as this kitchen tool, Yewande Komolafe writes.
Did you bring home a ton from the orchard, too? Here’s how to use them.
When Toklas — Gertrude Stein’s partner — published this cookbook, it was reviewed by Rex Stout, the creator of the food-loving detective Nero Wolfe.
They’re a seafood-shack favorite, but making them yourself can be an almost fine-dining experience.
“Gastro Obscura” by Dylan Thuras, an author of “Atlas Obscura,” and Cecily Wong chronicles surprising comestibles, from an eel smokehouse in New York to the cafeteria at Chernobyl.
A new kit from Tasty Ribbon, designed by Fratelli Desideri and the chef Andrea Larossa, offers simple instructions with some high-end garnish.
Take your time with these garlicky chicken thighs.
Your chicken — and your pasta and your eggs and even your desserts — will thank you.
Keeping culinary traditions going sometimes requires adapting to the realities of daily life.
The joys of eating fried chicken are universal, writes Yotam Ottolenghi, and his spin on lemon chicken is sure to satisfy.
Two new sheet-pan recipes for your busy nights: crispy noodles with glazed tofu, and pork schnitzel.
Keeping the memory of La Caridad 78 alive, and new recipes from Ali Slagle and Eric Kim.
Five articles from around The Times, narrated just for you.
Turn it into cozy rice porridge or a warm lentil salad, or dress it up with an all-purpose savory topping.
Since moving to the island full-time, Christina Martini of Ancient Greek Sandals and her husband, Apostolos Porsanidis-Kavvadias, have built a true home, one they enjoy sharing with others.
Tomatoes or cream? Neither? There are a lot of opinions.
These dishes require a little fuss now for a big payoff later.
Cooking for someone else can be the purest form of connection.
Tropicoal Ignition burns hotter than regular charcoal briquettes and is made from discarded parts of coconut, palm kernel and cassava.
Reducir el sodio en la dieta, aunque sea ligeramente, puede tener un gran impacto en la reducción de la presión arterial.
A group of Indigenous chefs is releasing a virtual cookbook featuring digital issues, webinars and videos to reclaim narratives about Native foods.
Yewande Komolafe shares a guide to making her new recipe featuring yaji spice, a mixture that's popular in West Africa.
For many, reducing sodium in the diet even modestly can have an outsize impact on lowering blood pressure.
Greet the week with a comforting bowl of vegetarian tom yum soup with tofu.
It’s almost Thanksgiving in Canada, so bring out the butter tarts.
Stewed into a weeknight chicken dish, these vegetables become jammy, rich and so silky.
Four-cheese flatbreads, crunchy chicken cutlets, breakfast burritos: These recipes may even appeal to the pickiest eaters.
Inspired by German Hamburg steak, Japanese hambagu and other seasoned patties of the world, this hamburger steak plate delivers a kind of nostalgic comfort.
Dorie Greenspan’s maple-and-miso loaf cake is a perfect exploration of the sweet and the savory.
A celebration of one of the most delicious and versatile vegetarian ingredients we know.
Spend some rewarding time in the kitchen with warming recipes that build up layers and layers of flavor.
As a scientist he saw the potential of microwave ovens when he observed one heating up a sandwich in the 1960s. Microwaveable oatmeal, among other advances, was in his future.
David Tanis’s recipes for butternut squash pie, romaine salad and red wine pears will usher you into the season.
Whether you’re looking for a roast turkey recipe or a new vegetarian dish, New York Times Cooking has your Thanksgiving dinner covered.
Early entries in the genre were more like novelties. Today, they’re encyclopedic examinations of the universe of a show, movie or game — with recipes.
In his new memoir, “Taste,” the actor opens up about the meals he’s eaten, the people he knows and his cancer diagnosis.
The chef and cookbook author is heading up a new imprint to give chefs of color a leg up in the historically insular publishing industry.
Get back on track with a clam-sauce linguine, a smoky eggplant soup or galbijjim.
Thoughts on hollandaise, and recipes for the coming days.
The actor’s new memoir “Taste” explains how a bout with cancer took his passion for ragù and risotto, but also Cuban-Chinese stews and minke whale, to new heights.
This homemade condiment adds a pop of acidity to comforting vegetarian dishes.
Assemble what you have on hand into the best possible meal for tonight.
Chickpea pancakes, rich with olive oil, are topped with radicchio and roasted mushrooms.
Throughout history, we’ve tried to conquer what unsettles us by consuming it. The practice raises questions about who the real monsters are.
In her new memoir, Dorothy Kalins passes on the lessons she picked up while rubbing elbows with world-class chefs.
In her new monthly column, Yewande Komolafe returns to the food of West Africa to examine how it shaped her cooking, and her idea of home.
Go for comfort with Eric Kim’s crunch-melty recipe for sheet-pan shrimp gratin.
Melissa Clark’s pepperoni pasta with lemon and garlic is a perfect weeknight meal or Sunday dinner.
When it’s hot out, lean on your countertop appliances to keep your kitchen cool.
Here’s how our NYT Food and Cooking staff makes life in the kitchen easier.
There’s a saying, “Life doesn’t come with a manual, it comes with a mother.” For Mother’s Day, we’re remembering a handful of influential moms.
Get these easy baking projects in before it gets too warm.
Spring is here, and, with it, seasonal vegetables like asparagus, radishes and snap peas.
Persian New Year, or Nowruz, is celebrated with meals full of freshness and comfort. Here are some standout options.
They say the only constant in life is change, but consider two others: the ratio of a circle’s circumference to its diameter, better known as pi, and the love the NYT Cooking team has for pie.
20 Often Surprising, Always Delicious Recipes for the Most Versatile Pan in Your Kitchen
Mardi Gras looks a little different this year, but these recipes will help you get into the spirit.
Recipes to help you celebrate Lunar New Year at home this year.
Certain tools and tips can make cooking in simmering broth at the table much easier and more enjoyable to do, especially when it’s cold out.
Before setting up your tiny sous chefs, take these precautions.
It may be a while before you’re able to travel to France again. So grab some butter and try to recreate the country’s delicious meals in your own kitchen.
Melissa Clark shares tips for involving your kids in this year’s Thanksgiving meal preparations.
I’m the editor of The Times’s Arts & Leisure section. I also have a newborn. Here are five things I’m watching, listening to or reading.
Here are a few holiday meal essentials from the editors of Wirecutter, a product recommendation site owned by The New York Times Company.
With “Nose Dive,” a new book on the science of smell, in hand, our critic takes a mindful whiff of her hometown.
“There’s such a laziness about reaching for the thing that is most familiar.”
Renowned writers remember some of their funniest, best, strangest and most memorable meals out.
The influential chef has reconceived Mexican cuisine, both in his own country and beyond.
This guide will tell you everything you need to know about preparing beans and some of their relatives in the legume family, including lentils and split peas, both on the stove and in the pressure- or slow-cooker.
This almond cake is just right for indulging in the Swedish ritual of coffee, sweets and conversation.
For exquisitely simple dishes that don’t skimp on flavor, David Tanis looks to Japan.
Make Toni Tipton-Martin’s pork chops in a roux-thickened lemon-caper sauce, a total delight to cook and eat.
The seasonings, buoyed by Sichuan peppercorns, chiles and mushrooms, boost savory dishes.
These Korean pajeon, vegetable pancakes from the chef Sohui Kim, are just the thing to kick off the week.
Let the beets’ best qualities — mild earthiness and vegetal sweetness — shine.
Make a rainbow cake, smash burgers or a Jerusalem grill, quesadillas and fried eggs, or hake and asparagus.
Cook what speaks to you, whether it’s split-pea soup and stock, matzo brei and macaroons, a salad of sugar-snap peas with radishes and mint.
These are busy times, with Passover underway and Easter on Sunday, but make XO sauce this weekend. It’ll pay dividends.
Matzo lasagna! Creamy cauliflower pasta! A no-recipe recipe for sweet potatoes with butter and white miso!
The Heritage Radio Network is sponsoring a talk in Brooklyn about the Mexican spirit.
These enamel bowls from Turkey add a pop of color to your meal.
Alison Roman’s creamy cauliflower pasta used to be something she just made for herself. You’ll want to hoard it, too.
Go easy on yourself, and make a tuna poke, some arroz con pollo or a superfast pasta with spinach sauce.
Fill your days with deliciousness: We’ve got recipes for fried cauliflower steaks, fluffy Japanese pancakes and pasta with fried lemon and chile flakes.
This showstopping dish is packed with garlic and herby flavor, appropriate for any time you want an impressive main course.
My carry-on is heavy with ingredients and gear, but a memorable homemade sweet, like the relationships it celebrates, requires time, effort and commitment.
Crisp on the outside, tender on the inside, rösti — a thick potato pancake — is as enjoyable at a low-key brunch as it is on a Swiss skiing jaunt.
Cook abundantly, and with joy. Make clams in black-bean sauce, grilled baby back ribs or even an asparagus frittata.
The food writers Matt Lee and Ted Lee took jobs with a high-end New York caterer for a book that explores this little-understood but hugely influential business.
The high-pressure business of feeding crowds has created its own verbal shorthand. Here’s a brief lexicon of popular terms.
Do you have the latest “it” kitchen appliance? Here’s how to get the most out of it.
At 85, the actress and cookbook author brings sass and no-nonsense style to a video by the rapper Mr. Cardamom.
Butternut squash and green curry, chipotle chicken pozole, or pasta alla vodka: Eat deliciously.
After long trips, Eve Persak recharges with a flavorful, vegetable-rich soup that can be adapted endlessly.
The meat at this modest Brazilian pay-per-pound joint is scarcely adorned, tastes only of itself, salt and fire, and is worthy of eating cut after cut.
A new book gives an alphabetical rundown, with recipes, of the foods most beloved by Jewish-Americans.
Make a bright yellow sheet cake, ready to be frosted, or take the time to make a Guinness pie for St. Patrick’s Day.
Fill hamantaschen, the traditional cookies for Purim, with caramelized onions and poppy seeds.
Are there four better consecutive words? Make David Tanis’s recipe, using a whole bottle of red, and a pound of pasta.
And oftentimes history, period.
The Long Paddock, in East Gippsland, serves the needs of a small town and highlights its products.
The Times’s no-recipe recipes, which invite readers to wing it in the kitchen and tailor recipes to their tastes, started on a whim back in 2014.