Practice for Thanksgiving, and make Alexa Weibel’s vegetarian mushroom Wellington. Or keep it weeknight, with hot-sauce roast chicken and salmon burgers.
Once the chef Clare de Boer learned the grating trick, she never went back to rolling.
They’re all here, in an Italian wedding soup, a delightfully simple sheet-pan sausage dinner and a white bean piccata pasta.
To elevate rice to the center of the holiday table, Yotam Ottolenghi bakes it in fragrant stock, with mixed mushrooms.
The turkey and potatoes may be sacred, but when it comes to the vegetables, you can break from custom. Make them to your convenience.
Make David Tanis’s braised beef stew with Vietnamese flavors tonight, let its flavors meld into excellence and eat it all weekend.
Everything you need to host a delicious meat-free, dairy-free feast.
Gabriel Hendifar of the New York lighting and design studio Apparatus describes himself as an “assembler” — perfect for working with fresh vegetables.
Our columnist has a delightful article and a whole bunch of amazing recipes that we hope you introduce to your loved ones this year.
The NYT Cooking video team spent two days capturing the feast preparations in Ms. Roman’s small Brooklyn apartment — jokes, hot takes and all.
We spent three days in Alison Roman’s kitchen as she cooked, hosted and served some controversial opinions about the classic holiday meal.
It’s festive, if quick to prepare, but huli huli chicken with rice and a spicy green salad may be your best bet for Monday night dinner.
Make sure your menu for the days ahead includes Melissa Clark’s pan-fried eggplant, Mark Bittman’s spicy roasted chicken thighs and winter vegetable soup.
Alison Roman’s lemony chicken soup is classic enough to satisfy, but zingy enough to be interesting.
Nashville’s big Kurdish community has fallen hard for football, and parking-lot feasts that feature biryani but no alcohol.
Make Toni Tipton-Martin’s pork chops in a roux-thickened lemon-caper sauce, a total delight to cook and eat.
The kitchen tool can make preparing the big meal much easier, whether you’re stressing over the turkey or looking for a way to cook and reheat potatoes.
Mr. Reddy, a cook in India, started a YouTube channel in 2017 featuring videos of him preparing huge portions of food for children. His channel has more than six million subscribers.
Sean Sherman, the founder of the Sioux Chef, explored the tribal diversity of Indigenous cuisine across the lower 48 states, and came back with 10 new recipes.
Tasked with developing 10 essential Native American recipes for The Times, I drew from my experience studying and teaching how Indigenous people cooked and ate before colonists arrived.
Toni Tipton-Martin’s recipes celebrate African-American cooking. This one is astonishingly good.
On social media and in interviews, many are saying the chicken sandwich comes across as authentically “black.”
Claudia Fleming’s cult, out-of-print cookbook, “The Last Course,” is being reissued as she emerges from a dark decade.
A widow says starting a food group with friends helped her through the hardest times.
The founder of The Sioux Chef, a company devoted to Indigenous foods, created recipes to showcase tribal diversity across the lower 48 states.
Her sheet-pan chicken with tomatoes and Parmesan is a riot of flavor and umami, the best kind of one-pan meal.
But we have options for you in case you want to move fast, or avoid meat, or even if you want to get funky.
A recent trip to Turkey inspired David Tanis’s latest dinner party menu.
Yewande Komolafe’s braised chicken with rosemary and salted lemon is full of things you’ll want to eat.
This sheet-pan chicken dinner stars two ingredients, paprika and parsley, you may be taking for granted.
Bake your apples, prep for Thanksgiving, or make Dorie Greenspan’s latest recipe for Lisbon chocolate cake.
The chef JJ Johnson brings a new fast-casual restaurant to the neighborhood where he made his name.
Steve Palmer is a food industry success story. But he is most proud of his efforts to reach workers in the hospitality business who struggle with addiction.
Steve Palmer is a food industry success story. But he is most proud of his efforts to reach workers in the hospitality business who struggle with addiction.
Use mayonnaise, as he does, to make mighty marinades for chicken and steaks, or to encourage browning on fish or grilled cheeses.
The sharing economy has made it possible to be even more demanding, on demand. We tested apps for when you need a swim, a nap, a boat or a foodie experience.
This simple and bold cake brought me back to my senses after I was robbed in Lisbon. It’s proof that chocolate has the power to heal.
Adeena Sussman and Leah Koenig sit down next month to talk about the particulars of Jewish food in Israel and the Diaspora.
The seasonings, buoyed by Sichuan peppercorns, chiles and mushrooms, boost savory dishes.
In Simon Bajada’s new “Baltic” cookbook, Estonia, Latvia and Lithuania’s food cultures are explored.
New attention is being paid to the role of food and cooking in grieving for a lost partner.
You may love it. You may hate it. But a smear of mayonnaise before cooking makes beef, pork, chicken and fish better as if by magic. J. Kenji López-Alt explains.
These Korean pajeon, vegetable pancakes from the chef Sohui Kim, are just the thing to kick off the week.
An Indian-born chef explores the foods and culture of Himachal Pradesh, where Punjabi and Tibetan flavors meet.
Tejal Rao has a supermarket-elegant recipe for cannellini-bean beurre blanc that manages to be basic and deluxe all at once.
Clever, delicious and autumnal, Melissa Clark’s sausages with grapes and onions is perfect in a baguette, or paired with farro and green salad.
Pajeon, Korean scallion pancakes packed with vegetables, make for an easy, vegetarian weeknight meal with a kimchi kick.
At this restaurant in Williamsburg, Brooklyn, dips, kibbe and the puffy filled treats called fatayer round out a full menu.
Before scientists tested the effects of some dietary changes on the microbiome, they ordered a special menu from a chef-turned-chemist.
Alison Roman’s latest, for lamb meatballs with chickpeas and eggplant, is a layered, restaurant-style dish that’s fancy without being too complicated.
You don’t need a poached lobster tail to enjoy this dreamy, flouncy French butter sauce.
I’ve tested dozens of items, and here’s what’s best for under $40 — a fridge wall rack, cup hooks, a magnetic knife strip, and more.
Alison Roman likes them nicely crisped, without the sogginess that comes from tomato sauce or gravy.
Julia Moskin’s pan-roasted fish with herb butter may just teach you a technique that you’ll use for the rest of your life.
Make like Gabrielle Hamilton, and make zhug, a vibrant green Yemeni sauce that’s as at home atop hard-boiled eggs as it is on lamb and tofu.
For Amy Quichiz, a founder of Veggie Mijas, a vegan-focused collective, it’s about “reflecting on the systems around us that impact the choices that we make.”