The James Beard Award-winning chef is at her best when her bangs and eyeliner are right and her earrings are asymmetrical.
A lo largo de la historia, en todos los campos de la creación humana, un ingrediente ha destacado por volver especial todo lo que toca: el limón amarillo.
Something out there, something delicious, is speaking to you. Heed its call.
In Britain and beyond, chefs are embracing the traditional English sweet — and taking it to new heights.
At Lapis in Washington, D.C., the beloved shrimp mantoo are inspired by the chef Shamim Popal’s life and her love for Afghanistan.
Including a robust barbecue vegetable salad with peaches and crushed corn chips that I need to eat off a soggy paper plate by a pool, immediately.
Melissa Clark’s five-star recipe turns summer’s vibrant produce — tomatoes, eggplant, zucchini and peppers — into a must-eat French delight.
Plus: new French hotels, eel bento boxes in Long Island City and more recommendations from T Magazine.
Este sándwich es la felicidad al alcance de la mano, sobre todo cuando no le das demasiadas vueltas a su preparación.
New York’s Fulton Fish Market, which supplies the city with nearly half its seafood, is run by third-, fourth-, even sixth-generation fishmongers.
She was, she said, unable to cook a basic meal into her mid-20s. But she went on to a successful career as a restaurateur and an authority on Asian cuisine.
There’s no magic ingredient. You just need the right preparation.
In a small town near Rome, real nonnas teach the dying art of making farfalle, ravioli and other forms with a rolling pin, some flour and eggs.
From giving turkey-roasting advice to making dosa with Mindy Kaling, Ms. Harris has leaned into cooking in a way no other candidate has.
Dan Pelosi’s new recipe tosses the strands with olive oil, butter, garlic, herbs and blistered cherry tomatoes for a perfect pan of pasta.
Dorie Greenspan, a beloved cookbook author and longtime Paris resident, knows that the French way of snacking is also the easiest.
While we wait for big heirlooms to peak, dive into curry tomatoes and chickpeas, chile-crisp tofu and vegan pesto pasta salad.
Cook whatever you want to cook, however you want to cook it, without judgment.
Crispy, golden, squeaky-centered halloumi croutons.
We have all weekend for chan chan yaki and cheesy pan pizza. Friday night is for superquick pantry pasta with tuna, scallions and capers.
Especially when assembled with cold tofu, basil and mint, piled on top of whipped goat cheese or tossed with crunchy almonds and chewy berkoukes.
These five easy recipes and tips turn savory charred vegetables into fresh, filling main dishes.
We’ve reached late July. Time to have some fun with our pestos and potato salads.
Melissa Clark swaps Parmesan crisps for croutons in this quick, hearty no-cook recipe.
His Texas-style brisket, made with exacting precision, inspired a generation of New York City pit masters, who opened a wave of smoky joints in the 2000s.
Hetty Lui McKinnon’s corn salad with mango and halloumi has raves for a reason.
Sometimes, the easiest dishes are the toughest to get just right. Ali Slagle, who develops recipes for Times Cooking, wants to help home chefs make fan-favorite foods ‘with feeling.’
Lemon lifts this pasta dish filled with gorgeously rich, smoky tomatoes.
This diminutive fish has been making other things taste great for millenniums.
Her refined palate and pursuit of excellence made her the city’s culinary matriarch, attracting diners and talent alike to Oregon. She died in a tubing accident.
The delicious drippings you get from roasting chicken thighs are tossed with cherry tomatoes, making them saltier and juicier.
A former pop-singer, a YouTuber and a pioneering C.E.O. are among the select five given a special government designation. And they’re sharing advice for home cooks.
Lemon and garlic chicken; skillet meatballs with peaches and basil; and grilled zucchini with miso glaze.
Cook anyway, for the benefit of others and yourself.
Spicy brines, baseball debacles and burger accouterments: Pickles are easy to get caught in, and even easier to enjoy.
At a volunteer-run center, migrants come together across cultures and religions to share flavors from their homelands amid a polarizing crisis. But funding is running low.
A family celebrated the arrival of a special artwork at their home by inviting its maker to stay — and cooking her an oceanside dinner.
Hot weather calls for this sweet-savory banchan and an ice-cold beer.
A chef offers expert advice on yielding perfectly succulent breasts and thighs (bone-in or boneless) every time.
Chefs from different global culinary traditions demonstrate how they do it — not a hamburger or hot dog in sight.
Toss them on the grill, fry them for salt and pepper shrimp rolls, chop them into burgers or poach them for spring rolls.
Ali Slagle has three new vegetarian recipes that center on sweet, juicy cherry tomatoes.
Melissa Clark’s five-star summer stunner hits all the necessary notes: savory, sour, salty, sweet, spicy, fresh and funky.
Items that will elevate your warm-weather gatherings, from canned rosé to colorful lawn chairs.
His innovative version of the chocolate chip cookie, studded with irregular pieces of dark Swiss chocolate, led to a chain of more than 100 stores worldwide.
Adding zucchini, tuna and loads of fresh herbs makes this dish light, bright and weeknight easy.
Just drop the ingredients into the pot, let them bubble for a few hours and then pull the soft, succulent meat into shreds.
A buttermilk chess pie so good that it has followed a pastry chef around for more than a decade.
The New York-based, French-born chef Yann Nury updated his childhood favorite with cherry tomatoes and an olive oil crust.
Most of the ingredients in Nury’s tart can be picked up at a farmers’ market. When choosing an olive oil, “buy the best you can and use it generously,” says Nury, noting that olive oil tastes best when it’s eaten just barely beyond the harvest dat...
We combed through a month’s worth of receipts from more than two dozen people across the U.S. to better understand our relationship to the food we buy.
Long overlooked as throwback novelties, spinning trays are making a comeback.
On my summer recipe bucket list: pad krapow gai, Moroccan kefta, caprese antipasto and Yucatán shrimp.
The designer Rolly Robínson gathered their close friends and collaborators to celebrate their new collection of jungle-themed pieces.
The secret ingredient is ice, which quickly cools the noodles and makes the sauce brothy and cold enough to freshen a July evening.
At the Baroque guesthouse she runs in Portugal, Rebecca Illing hosted old friends for a meal suffused with nostalgia.
There will always be olives. But what about crystallized flowers or a charred spice pod?
A five-star, reader-favorite recipe for the queen of summer stone fruits.
1. Marinate chicken. 2. Roast chicken. 3. Congratulate yourself on a fantastic meal.
The meals that we love are informed as much by the experience of eating them as by the flavor of the food itself.
Consider this your permission to go big this weekend.
Chilled zucchini soup, buttermilk green goddess slaw and cucumber agua fresca are lush, vegetal and so Julia.
Los profesionales de las competencias de comida no firman acuerdos de patrocinio ni hacen especiales para Netflix, pero forman la columna vertebral de una tradición estadounidense.
In all fairness, Samantha Seneviratne’s chocolate-peanut butter swirl cookies are delicious no matter the date.
No campfire? No problem. This tart and a second, simple recipe from Melissa Clark’s YouTube series, “Shortcut vs. Showstopper” can easily be made in the oven.
Ali Slagle’s no-boil, no-chop crispy gnocchi with burst tomatoes and mozzarella is full of pizza goodness, no oven-cranking required.
Mastic sap, also known as tears, enhance this light, creamy dessert.
These titans of caloric consumption aren’t signing deals or getting specials, but they form the backbone of an American tradition.
Alexa, play “The Stars and Stripes Forever.”
And more breezy, delicious summer dishes: watermelon salad, grilled tahini-honey chicken, tomato-basil fried rice.
Cybelle Tondu’s new recipe for turkey, shiitake and cashew lettuce cups is full of soy and oyster sauce-y notes, with sweet hoisin sauce for dipping.
Millions of Americans will be eating hot dogs this week. Here’s a streamlined method with a final easy tweak to ensure yours sizzles and snaps.
Under a drizzle of minted, parsleyed dressing punched up with capers and salted with feta, skirt steak with salsa verde is one of summer’s great feeds.
No dejes que las redes sociales te asusten. Entérate de lo que debes saber sobre cómo manejar el cereal más popular del mundo.
A seven-ingredient summer dessert that tastes like a vacation.
In the latest installment of her YouTube series, the cookbook author and chef Sohla El-Waylly will teach you how to tame that pantry workhorse.
The cloaked breast meat is insulated from the heat of the grill and made tender by the acidity of the mustard.
Creating stuff is good for your brain.
Pesto is a summer hitmaker, making heirloom tomato tarts, herby potato salads and super quick weeknight pastas sing.
Full of corn, cod and potatoes, this one-pot soup from David Tanis rounds out a menu of cherry tomato toasts and fresh nectarines in lime syrup.
“This is my favorite NYT recipe.”
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.