These dips, salads, tarts and more taste great — and will stand up to an afternoon out.
Taking an hour or so each day to concentrate on a new recipe or to revisit a favorite one is a terrific way to push through the fog.
Roasted, filled with queso fresco, fried in an egg batter and simmered in salsa — these stuffed peppers are worth the effort.
The rich, creamy broth in this tantanmen tastes like it’s been cooked much longer.
The cookbook author Diane Kochilas now sells grape leaves from Crete for dolmas and fish.
The latest cookbook from the chef of Le Bernardin focuses on simple, but stunning recipes for seasonal produce.
Make the latest from Melissa Clark, Yotam Ottolenghi and more.
Take the day to plan ahead and make a Mississippi Roast or fish cakes with herbs and chiles. Both will set you up for the days that follow.
It’s a great time for peas, whether you pair them with pasta or with rice.
Just-boiled water has long played a role in making pie crusts, milk breads and more shine, across cultures and cuisines. But how does it work?
Yotam Ottolenghi cooks his leeks low and slow, in a bath of olive oil, until they’re magically tender and sweet.
Sometimes, you just need a little more pasta: Pair it with garlicky spinach or feta and tomatoes.
Roasting sugared rhubarb until the juices condense into a tangy syrup makes for the best possible spring dessert.
This may be the moment to make fried chicken.
After a particularly long winter, these bright, fresh recipes will have you clamoring to eat greens.
Gabrielle Hamilton’s lovely take on the dish favors vegetables over the rice, green and vibrant against its creamy, cheesy background.
With some trepidation, Gabrielle Hamilton puts her own spin on risi e bisi — rice and peas.
A line of three cheeses from Sach Foods shows paneer’s versatility.
The Japan Society will host a virtual cocktail-making class in honor of the cherry blossoms.
Nancy Silverton helped design the new French bakeware line from Made In.
Part historical record, part how-to for cooks, “Nhum,” a cookbook from the chef Rotanak Ros and Nataly Lee, pieces together recipes from a time before the country’s genocide.
Stir-fried, tossed with pasta or baked: Put this sign of spring to work.
Sequestered together, a cooking-inclined crew made meals for the local community and each other.
The vegan, floral dish was among those that the chef, who’s been tinkering with the recipe for years, made for his quarantine pod.
Yewande Komolafe has a fine recipe for kunun gyada, a warmly spiced West African porridge of rice and peanuts that’s also a versatile meal.
Make an herby salad, a bright pasta or a fresh one-pan meal to conjure flavors of the season.
Roasted sugar snap peas play a sweet supporting role to spiced fillets in this complex, deeply aromatic weeknight dinner.
These five recipes are full of smart moments and vibrant flavor.
Kunun gyada, a subtly sweet West African blend of rice and peanuts, is a dish you want for iftar — and all year round.
It’s a great time to make a lime pie, or croissants, or samosas.
Get these easy baking projects in before it gets too warm.
In March, the staff of the Food section and NYT Cooking made the most of early spring produce, while leaning in to easy and hearty favorites.
Set yourself up to eat well this evening, whether you make a tofu scramble, or an improvisational spicy pasta with tomatoes, olives and capers.
Jane Nickerson made Craig Claiborne possible and put the cheeseburger on the map. Her recipe for lime pie is a taste of Florida sunshine.
Whether you like your egg salad tucked into a sandwich, curried, or paired with briny olives, we have the recipes for you.
For 37 years she stirred the pot at Martha Lou’s Kitchen in Charleston, S.C., a modest restaurant that became known as a temple for Low Country cuisine.
Chicken yassa! Shakshuka with feta! Picadillo tacos! Whatever you choose, set yourself up to eat well this week.
A not-so-secret ingredient packs Eric Kim’s new creamy pasta with umami.
For his birthday, David Tanis is making what he craves: a special salad, breaded pork chops, and comforting baba au rhum.
Melissa Clark’s single-skillet affair pairs a rich chop with springy snap peas, mint and feta.
Keep a stash, made from scratch, in the freezer, and fry them up as a quick snack to break fast, to host surprise guests or to just feed yourself.
Dorie Greenspan makes a compelling case for making a showstopping baked alaska.
The Arabic word refers to a mysterious factor that renders some people’s cooking exceptional. Whether it’s innate or acquired is up for debate.
Celebrate the holiday with these delightful, low-fuss dishes.
Melissa Clark’s escarole salad with smoky halloumi puts firm, seared cheese front and center.
A 117-year-old nun in France made me think it might be.
Having long found inspiration in the kitchen, the designer shares a recipe for uni spaghetti that he perfected after a trip to Sardinia.
The designer recommends blending the sauce until smooth and serving the dish immediately after making it.
The Crescent City is the kind of place you daydream about long after you’re gone. Here are a few ways to be there in spirit.
Vanessa Seder’s new book, “Eat Cool,” focuses on recipes that require minimal oven and stove use.
Add a bit of seaweed to your weeknight pasta, as Eric Kim recommends, for subtle umami.
One-pot French onion soup, grilled salmon salad, ramen with charred scallions: Eat well in the days ahead.
Melissa Clark’s lemony pudding cakes are simple to make, yet complex in texture.
If you feel left out, here are tips for enjoying (or at least tolerating) the burn.
La periodista y autora de libros de cocina, quien creció entre Atlanta y Puerto Rico, recopila platos que cuentan historias sobre la vida en la isla, y los sabores que la hacen volver a ella.
Regaining what the coronavirus took from you.
Colu Henry’s sheet-pan recipe, with shallot and grapes, is sweet, savory and abundantly simple.
A versatile pantry staple in many cuisines, dried seaweed can lend a quiet savoriness to dishes, like this simple asparagus rigatoni.
Halloumi, seared until golden, is perfect on a salad of crisp, bitter greens.
Put Naoko Takei Moore’s recipe for tsukune miso nabe, a gingery chicken-meatball hot pot, on your must-make list.
Spring is here, and, with it, seasonal vegetables like asparagus, radishes and snap peas.
Next year in Jerusalem? How about next year anywhere but Zoom.
The journalist and cookbook author has written about her essential dishes, the ones she calls foundational to her understanding of flavor.
The Japanese clay vessel is perfect for hot pots like this chicken-meatball nabe.
The journalist and cookbook author, who grew up traveling between Atlanta and Puerto Rico, collects dishes that tell stories about life on the island, and the flavors that bring her back to it.
The woodworker Sophie Sellu brings the same patience and care with which she makes her wares to this cherished recipe.
Persian New Year, or Nowruz, is celebrated with meals full of freshness and comfort. Here are some standout options.
They say the only constant in life is change, but consider two others: the ratio of a circle’s circumference to its diameter, better known as pi, and the love the NYT Cooking team has for pie.
20 Often Surprising, Always Delicious Recipes for the Most Versatile Pan in Your Kitchen
Mardi Gras looks a little different this year, but these recipes will help you get into the spirit.
Recipes to help you celebrate Lunar New Year at home this year.
Certain tools and tips can make cooking in simmering broth at the table much easier and more enjoyable to do, especially when it’s cold out.
Before setting up your tiny sous chefs, take these precautions.
It may be a while before you’re able to travel to France again. So grab some butter and try to recreate the country’s delicious meals in your own kitchen.
Melissa Clark shares tips for involving your kids in this year’s Thanksgiving meal preparations.
I’m the editor of The Times’s Arts & Leisure section. I also have a newborn. Here are five things I’m watching, listening to or reading.
Here are a few holiday meal essentials from the editors of Wirecutter, a product recommendation site owned by The New York Times Company.
With “Nose Dive,” a new book on the science of smell, in hand, our critic takes a mindful whiff of her hometown.
“There’s such a laziness about reaching for the thing that is most familiar.”
Renowned writers remember some of their funniest, best, strangest and most memorable meals out.
The influential chef has reconceived Mexican cuisine, both in his own country and beyond.
This guide will tell you everything you need to know about preparing beans and some of their relatives in the legume family, including lentils and split peas, both on the stove and in the pressure- or slow-cooker.