A new wave of cooks are hosting meals that explore their personal memories and culinary traditions.
For a summer meal, Chinchakriya Un and her mother, Kim Eng Mann, made lobster with Cambodian spices, rice and grilled corn in coconut milk at the King Tai bar in Crown Heights, Brooklyn.
Omar Tate served his dinner honoring the black history of Philadelphia in a historic barn at Plowshare Farms.
Amy Klobuchar is deploying her Minnesota hot dish at voter house parties, but it may be a hard sell outside her home state.
“Delicioso,” a scholarly history, looks at Spanish food from prehistory to Ferran Adrià.
All the recipes you need for your viewing party.
Let’s be clear: Alison Roman doesn’t take requests. But sometimes, there are exceptions.
Faced with a glut of mushrooms, J. Kenji López-Alt added them to a classic Joyce Chen recipe. The result? Tasty, and alliterative.
Gabrielle Hamilton has a beautiful new recipe for fresh, firm seedless oranges poached in a light sugar syrup. Make it soon.
Slide into the week with an easy, earthy lentil soup from Melissa Clark, Alison Roman’s whole fish or an endlessly adaptable big salad with grains.
When Phillip Lim finally decided to put his kitchen to use, he followed his nose back to the fragrant dishes of his childhood.
Three-cup vegetables, a creamy farro with mushrooms, and fried eggs with garlicky green rice: Let these meals jolt awake your urge to cook.
Sizzling, melted butter makes the base for an extremely quick, garlicky pan sauce for fish.
Get yourself ready for the week ahead with a batch of baked potato soup, or some roast beef for sandwiches.
Patties and excellent Haitian coffee are the main draw at Kafe Louverture in Bedford-Stuyvesant, Brooklyn.
The handbag one T editor is using for an organized 2020 — and more.
Yotam Ottolenghi’s latest, packed with chickpeas, herbs, a tahini sauce and chili oil, will bring any leftover flatbread back to life.
Honey & Bunny will discuss their work at a meeting of the Culinary Historians of New York.
A handful of simple items can help you organize your fridge the way the pros do, to avoid wasting both food and time.
Cook and practice love: Make a spanakopita-style baked pasta, chicken soup with hominy and poblano, or cheesy cornbread muffins.
A tomato and white bean soup, citrus salmon and a sheet-pan Italian sub: Make deliciousness from scratch.
Ingredients that need two kinds of cooking, vegetables that take ages to peel, hard to find spices: Learn to spot the slowdowns in advance.
Leftover pita is never a waste: Yotam Ottolenghi puts it to work layered amid chickpeas, tahini, herbs and chile oil.
Adding dulce de leche and two kinds of coconut milk to a tres leches cake makes it supremely creamy and rich.
Make what the food writer Arthur Schwartz calls “the ultimate assimilation crossover food”: Cantonese-style char siu sandwiched between Italian-American garlic bread.
Make Melissa Clark’s latest, a beautiful, crisp-skinned Parmesan coated bird, and settle in with Alan Richman’s profile of the great chef Jean-Georges Vongerichten.
One of the great New York sandwiches, courtesy of China, Italy and the Catskills.
The candymaker has released a new line of chocolates designed for home kitchens.
Alison Roman takes Russian pelmeni, and turns them into a creamy, meaty-without-meat bowl.
This tome, from Meredith Erickson, an author of the Joe Beef cookbook, highlights the best of the Alps.
Let Alison Roman’s spicy noodle soup with mushroom and herbs improve your mood, whatever it may be.
The authors Alison Roman, Niki Segnit, Diana Henry and more share the volumes they’ll be returning to again and again this year.
Take a break for a little something sweet, and make Dorie Greenspan’s latest recipe for a Swedish almond cake.
A sheet-pan chicken and potatoes, a spicy slow-roasted salmon, red curry lentils: You’ll want to make these again and again.
You can rub your bird down with salt, or you can try Melissa Clark’s latest trick for an exterior that crackles like a potato chip.
Set up Melissa Clark’s Peruvian roasted chicken with spicy cilantro sauce tonight, and eat well extremely well on Saturday night.
A Brooklyn couple have mastered the science of producing consistently springy dumplings.
La guía Michelin de 2019 otorgó estrellas a once restaurantes franceses encabezados por mujeres, un número récord en su historia. Las chefs finalmente están avanzando en el mundo de la alta cocina, pero aún hay desafíos para nosotras.
How the Hong Kong democracy movement feeds on the city’s distinct identity.
Freestyle rice and beans is great to cook when you’re a little jumpy and unfocused, working on autopilot.
This almond cake is just right for indulging in the Swedish ritual of coffee, sweets and conversation.
A roundup of vibrant dishes for the new year, from a vegetable-packed green soup to a comforting persimmon porridge.
Modern Love in miniature, featuring reader-submitted stories of no more than 100 words.
Francine Segan will talk about Modena and its environs at the 92nd Street Y.
Usha Prabakaran’s 20-year-old cookbook, crammed with recipes from home cooks, is simple and self-published. But it has become a cult classic in India.
It’s a new year, top of the quarter. Make dishes that’ll make you feel better: grilled cheeses with tomato soup, an easy chicken noodle soup, or braised tofu.
Make Jim Harrison’s take on Caribbean stew and think of summer, then follow it with Melissa Clark’s farro and broccoli bowl or Alison Roman’s everyday salmon.
Loaded with greens and other vegetables, plus farro and creamy potato, this soup walks the line between healthful and heavy.
Make Alison Roman’s latest, a spicy white bean stew with broccoli rabe, as soon as possible.
For exquisitely simple dishes that don’t skimp on flavor, David Tanis looks to Japan.
There’s a lot of prepping herbs in Tejal Rao’s jingalov hats (Armenian flatbreads stuffed with greens), but it’s the kind of work that brings peace and joy.
Forget fad diets and fitness gimmicks. Just stick to the basics.
A new program lets students customize their meals, participate in taste tests and brainstorm ways to redesign their school cafeterias.
Indian butter chickpeas, mushroom Bourguignon, and more: Melissa Clark has seven new recipes to help you eat less meat in 2020.
Tangy and juicy, filled with seasoned herbs and hearty leaves, jingalov hats are a joy to eat.
From a killer fly swatter to a family-worthy cargo bike, these are the things we bought this year that made our lives easier and a lot more fun.
Across the world, there are many ways to ensure good luck: a kiss at midnight. A bowl of black-eyed peas, rice and pork. And, of course, swinging a flaming ball of fire to ward off evil.
Reducing your meat and dairy intake can help mitigate climate change. Melissa Clark has ideas for how to do it deliciously.
“The Corn Exchange Cookbook” may look homey, but there are many lessons here.
Piment d’Ville began with a hotel chef’s love of the Basque spice.
Out of ideas, Alison Roman turns to her pantry and lets the need for something delicious take over.
The food forecasters are at it again, predicting the next big vegetables and sweets, cuisines and causes.
A vegan, dairy-free take on the classic Roman pasta sauce hits the same successful notes. The key? Salt.
Sharpen your skills in the new year: We’ve got guides on how to make pizza, chili, cauliflower — and how to drink wine.