Cacio e pepe green beans and roasted lemon caper brussels sprouts make it easy to fill your plate with vegetables.
Make cranberry tiramisù. Or pecan pie brownies. Or Basque cheesecake.
They’re an anchor of the Thanksgiving table — here’s how to buy them, then keep them for as long as possible.
Mbatata, a creamy variety of sweet potato, provides a comforting base for these perfectly dunkable treats.
Some reader (and staff) favorites from this week.
Cranberry, pumpkin and apple give the creamy no-bake classic a fall makeover with festive flavors.
And you can substitute practically any ground meat.
A new vegan pie recipe and plenty of tofu-packed dishes for Thanksgiving.
The fresh dill in the glaze adds a lifting dose of green, while the maple syrup nods to November.
Modern Love in miniature, featuring reader-submitted stories of no more than 100 words.
Olive oil mashed potatoes, baked apples and more lighter and brighter dishes for a balanced and vibrant feast.
And I won’t hear otherwise.
My new recipe for dan dan noodles is exactly what a cold weeknight needs.
Adapted from a school kitchen, they’re all comfort.
Ground beef joins forces with frozen vegetables and kitchen staples (celery, potatoes and that half-can of tomato paste) to make an easy and economical dinner.
This week’s batch of fast weeknight dinners is hearty, not heavy.
This warming bowl of saucy noodles is as easy to pull together as any quick pasta dish.
In this spaghetti with za’atar, creamy labneh produces a pasta dish with the texture of an Alfredo, but with a bright tang that brings levity.
Mashed potatoes, potato gratin, roasted potatoes: The potato, in all its forms, is the real M.V.P. of your holiday table.
Yewande Komolafe’s harissa shrimp with greens and feta is full of color, texture and tang, ready to brighten the dullest weeknight.
The TV chef discusses her new cookbook, “Padma’s All American,” which sees immigrants at the heart of the nation’s cuisine.
To accompany our feature on pastries, we asked chefs to share their recipes for favorite treats that, together, amount to a culinary trip around the world.
The country’s signature desserts meld Southeast Asian flavors with French colonial influences. Now the next generation of diasporic chefs is adding its imprint.
In convents across Spain, the tradition of selling sweets is alive and well.
A French tradition since at least the 14th century, trompe l’oeil sweets are especially well suited to our social media age.
A favorite of 16th-century sultans, the syrup-soaked and oft-reinvented sweet is still beloved by Turkish diners today.
Kaab el ghazal, which are stuffed with almond paste, are one of Morocco’s most iconic pastries.
The much-loved treat has become synonymous with the city’s vanishing all-day diners.
How a Viennese layering technique, combined with a New Nordic approach to ingredients, came to define the country’s pastries.
Five stars and over 27,000 reviews later, Molly O’Neill’s classic recipe still soothes, charms and comforts.
Our five-ingredient lemon-garlic kale salad complements almost any main (and, with five stars and over 9,000 reviews, is sure to get you compliments).
Pumpkin spice honeycomb cake, cranberry curd tart and more of my favorite gluten-free and vegan bakes.
This quick skillet dinner of spiced, seared ground beef over cooling yogurt combines elements of two Persian classics: kebab koobideh (grilled kebabs) and mast-o-khiar (cucumber yogurt).
Watch Kenji López-Alt make his cheesy Hasselback gratin, a New York Times Cooking classic.
Sean Sherman’s latest cookbook, “Turtle Island: Foods and Traditions of the Indigenous Peoples of North America,” catalogs traditional cooking practices with an eye to the future.
Many cucumber salads are dressed with some combination of salt, acidity (such as vinegar or lemon juice) and something tangy and creamy. This recipe skips the first step of salting by instead substituting pickles — cucumbers fermented in salt and vinegar — in place of raw cucumbers. They’re still crunchy, but also pack a fierce punch.
This pumpkin-packed crumb cake is everything that is wonderful about fall baking. Warmly spiced, moist pumpkin cake topped with spicy, crispy streusel and topped with an optional but delicious glaze.
Some reader (and staff) favorites from this week.
Kimchi and canned tuna make a popular combination in Korean cooking. These two pantry staples are found together in a number of dishes like kimchi jjigae and kimbap, and here they are the basis of a lively, fortifying salad.
Vaughn Vreeland, a 32-year-old pie enthusiast who loves ascots and cowboy boots, recently started a baking newsletter and video series, “Bake Time.”
Settling in England as a young woman, she turned her nostalgia for the food of her youth in Sumatra into a career as an influential cookbook author.
We’ve got make-ahead vegetable sides, turkey-free mains and dishes that don’t even require an oven.
Eric Kim’s peanut butter noodles: six ingredients, 20 minutes, no chopping and no stress.
A timeless chowder by way of France brings warmth to this fall dinner party menu from David Tanis.
In this sweet-and-spicy skillet dinner, lean boneless pork chops and carrots are glossed in a simple yet impactful trio of honey, habanero chiles and lime.
A spicy, tangy dressing, bold with fish sauce and citrus, gives real oomph to caramelized brussels sprouts and tofu in this easy dinner.
In “The Heart-Shaped Tin,” the British food writer Bee Wilson offers a bittersweet ode to the everyday tools we use in the kitchen, along with stories great and small.
Mushy peas, a British classic, are perhaps the ultimate easy side.
Freeze a bunch of these Los Angeles-style burritos now, and pull them out when November starts feeling really … Novembery.
Five weeknight winners our readers loved in November 2024, to get us through November 2025.
Thai restaurants are becoming sleeker and spendier. Their chefs are spotlighting regional foods and serving them in extravagant settings you wouldn’t believe or throwing the rules out altogether. Here are three new spots worth checking out.
Daniel Hyden, who was a substance abuse counselor, had written a book about sobriety. He crashed his pickup through a fence and into a barbecue.
My chickpea stew with orzo and mustard greens is a welcoming vehicle for whatever leafy greens you’ve got.
With “Entertaining,” a seminal cookbook that’s being newly reissued, the original lifestyle influencer changed the culture and built her empire.
It’s not all baguettes and cheese.
Craig Claiborne’s smothered chicken is savory, satisfying simplicity.
In many Italian American households, Sunday means there’s red sauce simmering all day on the stove. Here’s how to make Sunday sauce.
A dish of royalty, tteokbokki consists of chewy Korean rice cakes (tteok) that are stir-fried (bokki) and slicked in a savory-sweet sauce.
Yossy Arefi’s easy recipe turns a whole can of pumpkin into a luscious, custardy treat.
And perhaps my salted butterscotch chocolate chunk cookies will change yours, too.
Readers respond to an Opinion guest essay by Erin O. White about how she stopped cooking dinner.
Kay Chun’s recipe is just the thing to anchor a weekend of monster mashes and graveyard smashes.
The leaders of Nvidia, Samsung and Hyundai hung out over Korean fried chicken and beer on Thursday in Seoul. Their casual outing signaled the deepening ties between Nvidia, the American chip maker, and South Korea’s auto and tech conglomerates.
The New York Times Cooking contributor Samantha Seneviratne joins us in the studio kitchen to share 11 tips for baking amazing cakes.
And three recipes for those pumpkin seeds.
Make shrimp scampi, mushroom risotto, chocolate lava cake and more restaurant-worthy dishes at home.
Ashley Lonsdale’s curry shrimp and sweet potato welcomes whichever protein and vegetables you’d like to swap in (but I’d keep the sweet potato).
Melissa Clark tweaked the formula of this classic, 19th century vanilla layer cake to make it even lighter, more tender and a little less sweet.
Rich with kale and halloumi, this elegant rice dish is special enough for just about any occasion.
These quick, buttery biscuits taste very much like sour cream and onion chips, but the ingredient list doesn’t include either: The tangy flavor is buttermilk and grated Parmesan. Along with chives, the combination manages to taste remarkably like the beloved chip flavor.
In this pretty, party-worthy side dish, coins of sweet carrots roast with coins of smoky chorizo.
Genevieve Ko’s new turkey chili recipe is packed with protein and fiber and comes together in under half an hour.
The New York Times’s Food contributor Luke Fortney tried as many experiential chicken dishes as he could handle. These three are winner-winners.
Ali Slagle’s gooey-centered grilled cheeses are cooked on a sheet pan, making a fast, easy classic even more convenient.
You can make Yasmin Fahr’s crispy baked tomato-oregano chicken as is, or punch it up with grated garlic and pepper flakes.
All the make-ahead breakfast stars are here.
Put edible googly eyes on your Spooky season bakes; watch eyes light up (pun intended).
He was asked to cater a climate event for Prince William and 700 guests. But for a renowned chef who wanted to showcase the Amazon’s culinary tradition, it was like “asking Iron Maiden to play jazz.”
Genevieve Ko’s lighter, brighter take on the budget-friendly classic is the perfect counterpoint to all that holiday candy.
Kenji López-Alt’s recipe for niku udon will set you up for a quick meal at home.
These expert tips will make every bowl of the season feel fresh and fun.
When a Russian émigré documented the closing of a soul food restaurant in Washington, D.C., he discovered much in common with his own history.
Easy-to-prep, kid-friendly, protein-plentiful and dairy-free lunches for grabbing and going.
Let Samantha Seneviratne be your guide to baking the best cakes of your life.
Samin Nosrat, a chef and food writer, joins Wesley Morris to talk about cooking and the latest season of “The Bear.”
Braun Strowman was once the W.W.E.’s “Monster of All Monsters.” Now he orders the entire menu on his new TV show.
The New York Times’s Cooking contributor, Samantha Seneviratne, joins us in the studio kitchen to answer some frequently asked questions and to share her go-to tips for cake-baking success.
Yewande Komolafe nestles crisp-skinned fillets into a mix of green beans and red pepper.
Cheese manakeesh, a topped flatbread found throughout the Levant, is delicious with toum, a sauce made by combining garlic, lemon juice, salt and oil. This grilled cheese hits those notes, skipping a trip to the bakery.
These unforgettable poached pears set a food writer on her trajectory.
“Third culture kids” have taken recipes and unique tastes from their childhoods to create a new kind of fusion food that is more cohesive.
Ligaya Mishan, one of The New York Times’s Chief Restaurant critics, visits three New York City newcomers that offer different ideas for updating a classic dish — steak.
Whether you’re a seasoned baker or just starting out, these hacks and recipes will up your cake game.
Plus crispy oregano chicken, broccoli rice, sesame-salmon bowls and more recipes that everyone will love.
Jammy, cinnamon-spiced apples, sandwiched between tender vanilla cake layers then dusted with sugar, create a unique Romanian apple dessert whose name translates to “poured apple pastry,” a reference to the batter used for the cake layers.
The groundbreaking Beverly Hills power restaurant still draws crowds. But the food isn’t what it once was.
Melissa Clark goes all in on lemon in a new midnight pasta recipe.
A new Apple TV show gives a behind-the-scenes look at the culinary guide’s power to pack a restaurant — or empty it.
Yossy Arefi’s crumb cake is warmly spiced, topped with a thick blanket of streusel and, above all, utterly relaxed.
It’s just that smart, flavorful, versatile and easy.
These fried eggs, as good enough to eat as they are to admire, get their wonderfully eccentric appearance from turmeric and chile. You can serve this easy, punchy breakfast as is, or with some hash browns if you’re having them for brunch.
To be clear, skillet brownies, ginger cake and caramel apple crisp are also perfect for sharing with friends (or not sharing at all).
Skillet broccoli Cheddar rice, bibimbap soba noodle salad and more weeknight dinners that you can serve as-is or tweak to make everyone happy.
These perfectly cooked crustaceans soak up a dead-simple garlic-and-caper lemon sauce.
Plus: peep-toe shoes, a flamingo brooch and more from T’s cultural compendium.
Gather some friends around a white skillet lasagna, crispy tofu shawarma or roast squash with chickpeas and feta, and steel yourself for winter’s approach.
Tomatoes. Garlic. Olive oil. And a trend that emptied shelves of blocks of feta.
Facebook Marketplace, a platform often used for furniture and electronics, is an increasingly popular place to buy and sell home-cooked meals.
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.
Una tormenta perfecta ocasionada por el cambio climático, la guerra europea y la covid han hecho que los franceses tengan que buscar alternativas.
A perfect storm of climate change, a European war and Covid have left the French scrambling for alternatives.
The key Ukrainian city lost its last bridge as fighting intensifies.
Here’s what you need to know at the end of the day.