Tricks for turning this notoriously difficult dish into an approachable delight.
Cook away the doldrums: Yotam Ottolenghi has two new salmon recipes, or make lamb and couscous.
Even in Anchorage, hunting down fresh fruit and vegetables can be like panning for gold. The smartest prospectors have a strategy.
Blackbarn is a new line of packaged foods, including beer preserves and matcha hot chocolate.
A new bar menu from the chef Alfred Portale includes croquettes, deviled eggs and tuna-tartare tacos.
Maybe it’s time to rise up against the February dreariness, and make something summery, like Yucatán shrimp or barbecue chicken.
Try the chef Pierre Thiam’s lamb-shoulder mafe, a peanutty stew slick with okra, or Melissa Clark’s Georgian-style kidney-bean stew.
This weekend, make seafood chowder, Roman egg drop soup, or even a chocolate mousse cake.
The chef Yotam Ottolenghi begins a new series of columns on how to take favorite ingredients in different directions.
To give this homey dish a certain elegance, use frozen puff pastry and turn it into fetching, flaky hand pies.
With its mix of raw and browned onions, fresh herbs and a pungent hit of garlic, lobio is a far-from-ordinary bean dish.
Why does it take longer to cook certain foods at higher altitudes? Reduced air pressure.
The watering hole in Hobart, Tasmania, casts a wide net at a time when pubs either gentrify or wither.
For the Senegalese-American chef Pierre Thiam, a meal with fonio tastes of both past and future.
Cook for someone special, however you feel about Cupids and flowers, and make a rib-eye with potatoes, or even a simple mug of spicy hot chocolate.
The search for the missing grain led to Trinidad and Thomas Jefferson, and now excitement among African-American chefs.
These are hard days, but comforting foods can help: Make up some mapo ragu, or some polenta with mushrooms and soy.
With the Olympics in full swing, make up some Korean food, starting with a seafood pajeon, a kind of scallion pancake, or galbijjim, a short-rib stew.
A top-quality steak served with herbed, buttery potatoes makes a special dinner for two — for any occasion or no occasion.
Brownielike and fudgy, these chocolate cookies are packed with white chocolate, nuts and dried cherries.
Seafood chowder, with a base of root-cellar vegetables, clams and a lot of butter, may very well be in your future.
Kudret Yakup opened a Manhattan restaurant in December, as what may be the first U.S. franchise-in-the-making to showcase the Muslim minority’s food.
Seaweed is the secret to this remarkable fish chowder.
Beef stroganoff, served over buttered noodles with parsley, and a dessert of apple slices sautéed in butter make for a fine, full meal.
Recreating a favorite store-bought cookie at home was a lesson in misplaced expectations.
American cooks are making it from all kinds of things, from mushrooms to flowers, and using it to fine-tune their dishes from start to finish.
Samin Nosrat has a fantastic recipe for French onion panade, and it’s a great thing to make with that loaf of artisanal bread languishing on the counter.
Make pizza at home with a new tip to get you closer to those beautiful burnt leopard spots on the crust of your pie.
This colorful dish pairs roasted chicken thighs with sweet potatoes, peppers and quickly pickled red onions.
Try braising squid instead of frying it, for a savory and satisfying stew with accents of carrots, turnips and garlic.
Super Bowl festivities are already underway in Minneapolis, and maybe it’s a good time for chicken wings, pizza or even cheesesteaks.
Room service has a reputation for being overpriced and under-seasoned. Here are a few techniques to make sure your room service meals are worth your money and appetite.
Caramelized onions, rich stock and crusty bread combine to create this irresistible panade.
Eat sensibly today, for the days ahead will be filled with dips.
Twenty minutes of work will yield a night (or two or three) of good meals in the coming days.
A vegetable-forward risotto, a garlicky beef-stir fry, mushroom quesadillas: Many delicious meals await at NYT Cooking.
Italy’s cooks have a long tradition of transforming vegetarian staples like potatoes and pasta into filling, fragrant one-pot meals.
With the Super Bowl a little more than a week away, it might be time to perfect your chili game.
A take on a Flemish carbonnade, this stew is braised in Belgian ale, which cuts through the sweetness of the golden-brown onions.
Readers share their favorite recipes for the Canadian butter tart.
Food has the potential to be some of the best medicine. But not the kind of sugar-laden drinks ubiquitous in hospitals.
The recent history of phat ka-phrao shows how a dish can persist even as its ingredients shift.
Make breakfast for dinner: Scrambled eggs with shredded cheese and some toast are simple, hearty midweek fare.