More promising numbers: My orzo with spinach and feta has five stars and over 15,000 reviews.
Ali Slagle’s grilled steak with tomato tartare pairs rare beef with the sweet acidity of tomatoes and the sharpness of shallots, capers and chives.
The food writer Olia Hercules proves to be a great cook and a powerful family historian in “Strong Roots.”
Halibut Olympia, a Tuesday-night kind of recipe, was part of the planning (if not the eating) at the Friday meeting.
A smoky, zippy mix of charred scallions, cilantro, jalapeño and lime perks up summer’s sweet zucchini and skin-on chicken breasts.
It tethers us to the world, brings us together, asks our bodies to remember a time beyond ourselves.
Chakalaka, a South African staple of spiced peppers, tomato and beans, is a generous dish, ready to accept whatever’s in your pantry.
I put them to the test.
Sue Li’s five-star sweet and sour eggplant pairs the versatile vegetable with an assertive soy-vinegar sauce and crispy garlic chips.
This weeknight pasta comes together with ease — especially if you use an air fryer to burnish your canned or frozen artichoke hearts.
This Cantonese dish, a classic on banquet tables, is easy enough to make at home.
The winery Antica Terra has inaugurated its new al fresco dining space, where birdsong is the only music.
The best ice cream this summer is the one you create: Make your own flavors with this easy vanilla base and five smart tips.
Christian Reynoso’s tomato basil chicken breasts, inspired by piccata, are tangy, buttery and bright.
Make-ahead burritos, easy chickpea salad, baked chicken meatballs and more tasty lunch ideas for little bodies with long days.
Este camaleón culinario tiene algunos beneficios sorprendentes.
Yasmin Fahr’s one-pan Dijon chicken with tomatoes and scallions, showered with fresh herbs, is both bright and meaty.
The culinary chameleon has some surprising benefits.
It is, as one reader puts it, a “perfect no-cook, no-meat August dinner.”
David Tanis’s simple recipe is a summery take on tiramisù, a beautiful landing pad for all those peaches.
That summery staple can be so much better with these expert tips.
Chan chan yaki: Sauté vegetables in a skillet, then top with miso-buttered salmon to steam until the fish is just cooked through. Serve with rice and a cold beer.
Then you’ll definitely want to play — and will easily win — Zucchini Bingo.
Reviews are already trickling in, and they’re glowing: “Dan’s recipes are always delicious and this is no exception!”
The dreamy toppings are here, too: maple-honey syrup with a touch of soy sauce, maple-honey butter and a berry compote.
I simply love summer cooking.
Is it even tomato season if you haven’t made this Hetty Lui McKinnon classic?
Kia Damon’s Mississippi chicken swaps the packaged seasoning for garlic and fresh herbs, but keeps the pepperoncini and butter for plenty of oomph.
Five stars, over 2,000 reviews and so, so corny.
To celebrate Scandinavian midsummer, the mother-daughter founders of a boutique hotel on a Finnish island hosted a meal showcasing the area’s culinary bounty.
Use one of those creamy feta cheeses that break down in the juices of the fruits to create a kind of ambrosia between the crisp and soft.
Don’t settle for a mealy tomato. Here are five expert tips from a chef to make sure they’re delicious every time.
Everyone’s a winner with no-cook cold tofu salad with peaches, peaches and cucumbers with gochujang vinaigrette and peach tea.
These dishes, which take a half-hour or less, deserve a spot in your rotation, too.
Make Kay Chun’s salmon, scallion and zucchini skewers on a griddle or grill pan if you don’t have a grill.
Plus: a new farm hotel in Sweden, a group exhibition in Jaipur and more recommendations from T Magazine.
Most of these foolproof side dishes are ready in 15 minutes, and they are a snap to pack and share.
The thing I love about Yossy Arefi’s recipe is the double lemon glaze, which gives it a little sparkly crunch.
Melissa Clark pairs the sweet summer fruit with roasted chicken thighs, basil and ginger for an unforgettable weeknight meal.
My skillet meatballs with peaches, lime and basil are speedy, satisfying and so summery.
The homeowners bought adjacent land to build an outdoor dining space detached from their home for hosting barbecues for friends and neighbors
“The sauce was amazing. I love, love, love the eggplant, it melts in your mouth. But I would eat that sauce on cardboard.”
“The Bear” asks the question, how do we live together when someone always seems to be going too far?
The best salads of all time, if you will.
Kenji López-Alt shares four smart tricks and three new recipes for smash burgers, diner-style burgers and backyard burgers.
For the next four weeks, I’m going to send you a bingo card so we can all have a bit more fun with the season’s best produce. First up: Corn.
Devoted fish fans converged in Hudson Yards for the Russ & Daughters Herring Pairing party, a New York tradition that returned this week after a six-year hiatus.
The cookbook author Kenji López-Alt knows burgers inside and out. Here are his nonnegotiable rules for success.
It’s one of our most popular new recipes of 2025 for a reason (that reason being it’s easy, versatile and very delicious).
The beloved chef, who brought French cooking skills to the American masses, is celebrating his upcoming birthday with 90 parties around the country.
Peak-season plums star in this gorgeous pastry, inspired by southwest France.
Sautéed chicken breasts with corn and shallots; spicy corn and coconut soup; Cantonese creamed corn with tofu and rice. It’s corn time.
You’ll want to commit these recipes to memory.
Yewande Komolafe pairs smoky, complex suya spice with poultry and juicy stone fruit for an easy summer meal that’s filled with tangy-sweet flavors.
Recipes for riding out July’s heat.
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.