T/cooking

  1. Jonnie Boer, Dutch Chef With 3 Michelin Stars, Is Dead at 60 Food, Yesterday

    Long before the New Nordic movement, he saw the value in humble ingredients. So did anyone who ate at De Librije, his acclaimed restaurant in the Netherlands.

  2. The Perfect Cake for Those First Berries Food, Yesterday

    Dorie Greenspan’s blueberry crumb cake is a delightful vehicle for the summer’s first (or the freezer’s standby) blueberries.

  3. An Amsterdam Hotel With Canal Views T Magazine, Yesterday

    Plus: sun hats on the runway, melt-in-your-mouth halvah and more from T’s cultural compendium.

  4. A Beloved Mainstay of Sri Lankan Culture and Cuisine on Staten Island T Magazine, May 16

    Part museum, part restaurant, the family-run Lakruwana offers an exuberant celebration of the small island nation’s food.

  5. Inside This Couple’s Decision to ‘Self-Deport’ to Mexico Video, May 16

    Alfredo Linares, an undocumented chef and small business owner who lived in the U.S. for over 20 years, decided to leave America with his American wife amid President Trump’s immigration crackdown.

  6. Get Ready for Grilling Food, May 16

    Gather and prepare your gear now for an excellent summer of grilled hamburgers, jerk ribs, cabbage wedges, yakitori, soy-basted chicken thighs. …

  7. Así puedes crear tu propio curso de cocina en Ciudad de México En español, May 16

    En lugar de un costoso programa culinario de una semana, nuestra columnista probó clases en tres días, y aprendió algunas cosas sobre el mole, los tacos al pastor y la cultura local.

  8. Picnic Season Cries Out for These Easy Chicken Kebabs Food, May 15

    Whether you enjoy these inside or outside, be sure to do so with a smattering of simple, summery salads.

  9. Go With the Grains Food, May 15

    And make this assertively seasoned quinoa salad, a lemony farro salad with goat cheese and mint, and a soothing miso-mushroom barley soup.

  10. A Tickle in Your Throat Calls for This Soup in Your Bowl Food, May 15

    Ali Slagle’s chickpea noodle soup is soothing, satisfying and built on pantry staples (because you’re not going to the store right now).

  11. Spring Comes for the Cutlets Food, May 14

    Cybelle Tondu’s new recipe combines crispy-edged chicken cutlets with tender lettuce, sweet peas, salty prosciutto and a buttery pan sauce.

  12. How to Create Your Own Multi-Day Cooking Course in Mexico City Travel, May 14

    Instead of an expensive weeklong culinary program, our columnist sampled three day classes, and learned a few things about mole sauce, tacos al pastor and local culture.

  13. Meals for Maycember Food, May 13

    The end of spring can bring a flurry of activities for both children and parents. These five dinners are fast to make and great to prep ahead of time.

  14. How to Make Leftovers Feel Like a Feast Food, May 12

    Fatteh, a layered, adaptable dish popular across the Arab world, makes whatever you have on hand feel especially abundant.

  15. Crispy Cheese, Yes Please Food, May 12

    Crispy halloumi, specifically, nestled into blistered cherry tomatoes and velvety white beans for a speedy one-pan supper.

  16. ¿Qué tan saludables son los mangos? En español, May 12

    Estas son las propiedades para la salud de esta deliciosa fruta tropical.

  17. How Healthy Are Mangoes? Well, May 12

    The luscious tropical fruit is packed with flavor — and nutrients.

  18. Make Mom Some Belgian Waffles Food, May 11

    Those deep divots are all the better for holding salted butter and maple syrup.

  19. Ina Garten’s Perfect Roast Chicken Food, May 10

    It’s Ina Garten. It’s a roast chicken. It’s perfect.

  20. The Chiffon Cake Is Standing Tall Again T Magazine, May 10

    A favorite of golden age Hollywood, the airy confection is entrancing a new generation of bakers.

  21. An Inexpensive Take on a French Classic Food, May 9

    Kay Chun’s new recipe for braised pork with leeks is homey simplicity, a perfect complement to buttered noodles and a glass of light pinot noir.

  22. Updating ‘The Futurist Cookbook,’ One Meal at a Time Arts, May 9

    How two men consumed with Filippo Tommaso Marinetti’s classic critique of food and culture found themselves with a checkerboard blanket in a New York park.

  23. Tonight’s Dinner Is Bouncy Food, May 8

    Miso rice cakes with spinach and peas, sesame-brown butter udon and cheesy baked gnocchi are chewy, springy suppers.

  24. Huevos Rancheros for Breakfast, Brunch, Lunch and Dinner Dining, May 8

    Kay Chun’s recipe is simple and brilliant, with an easy homemade salsa that simmers into the ranchero sauce, seasons the refried beans and tops the whole affair.

  25. José Andrés quiere ver más libros sobre la conexión de la comida con todo En español, May 8

    “Change the Recipe” es el nuevo libro del chef y humanitario. “Necesitamos más historias sobre la comida como diplomacia, la comida como derecho humano”, asegura.

  26. Why Marcella Hazan Is Still Teaching Us How to Cook Italian Dining, May 8

    Pete Wells explores how the revered cookbook author changed the way Americans think about the cuisine.

  27. Come for the Conclave. Don’t Stay for the Food. Foreign, May 7

    The cardinals selecting the next pope will take their meals at a Vatican guesthouse. One conclave veteran said the fare was “food you could eat at a train station.”

  28. The Secret to Restaurant-Style Chicken at Home Dining, May 7

    Let the chicken cook itself, then turn the drippings into a savory lime butter sauce, Eric Kim writes.

  29. Empty Nesting Is Hard. This Carrot Cake Is Anything But. Dining, May 7

    For years, Genevieve Ko would make this dessert for her kids. Now that they’re grown, she’s streamlined it for them — and you.

  30. Add This Malai Chicken and Potatoes to Your Sheet-Pan-Dinner Rotation Dining, May 7

    “You know it’s good when everyone crowds around the sheet pan after dinner to scrape up whatever sauce got left behind with their fingers!”

  31. A Smoky Salad That Captures Asparagus’s Sultry Side Dining, May 7

    Asparagus runs on its own schedule. Make the most of it with this simple recipe.

  32. What NYT Cooking Moms Want on Mother’s Day Dining, May 7

    Lemon ricotta pancakes, mochi cake, furikake snack mix and — since you asked — some easy meal prep for the week.

  33. The Best Turkey Meatballs I’ve Ever Made Dining, May 6

    Ali Slagle’s turkey-ricotta meatballs are so tender that you can easily slice into them with a spoon.

  34. All In on Asparagus Dining, May 5

    Load up on the grassy green stalks to add to lemony orzo, miso-slathered chicken and a nutty, crunchy rice bowl.

  35. Rhubarb, Rhubarb Dining, May 4

    Serve your guests a slice of Melissa Clark’s fuchsia-striped rhubarb pound cake and watch them happily murmur among themselves.

  36. (In a Very Soft Voice) Here’s Eric Kim’s Hangover Kimchi Soup Dining, May 3

    This soothing bowl of reviving flavors is very easy to pull together.

  37. Call to the Mint Julep Dining, May 2

    It’s the weekend for Benedictine dip, Derby pie, Henry Bain sauce and, of course, juleps stuffed full of mint.

  38. 7 Ways to Take Chicken Breasts From Boring to Brilliant Dining, May 2

    You don’t need to do very much to get the most succulent, tender meat.

  39. The Answer Is Pickles Dining, May 1

    That is, if the question is how to punch up pasta or potato salads, sandwiches, soups and margaritas.

  40. Speedy, Easy, Economical, Smart and Satisfying Dining, May 1

    That’s just a handful of adjectives that could describe this new ginger-scallion stir-fried shrimp recipe from Sue Li.

  41. Crispy Chicken (Ooh) With Lime Butter (Aah) Dining, April 30

    There’s a lot to love about Eric Kim’s new six-ingredient recipe.

  42. Everywhere You Need to Go in Japan T Style, April 30

    The best places to stay, eat, shop and visit across the country, according to Japanese artists, designers and chefs.

  43. How to Make a Salad for the Road, the French Way Dining, April 30

    The legume stars in a reliable anytime salad that takes well to travel and whatever’s in the fridge.

  44. This Vegetarian Pad Thai Hits the Spot Dining, April 29

    Leave it to Hetty Lui McKinnon to make a satisfying meatless version of those lovable sweet-sour-salty noodles.

  45. The First Rule of Making Salsa? There Are No Rules. Dining, April 28

    I’ve made salsa my whole life. These tips changed everything.

  46. A Sri Lankan Feast on a Tropical Modernist Estate T Style, April 28

    The chef Cynthia Shanmugalingam cooked a meal that celebrated the country’s heirloom produce and homegrown creative culture.

  47. Go-To Noodles for On-the-Go Days Dining, April 28

    Hetty Lui McKinnon turns pantry staples (soy and hoisin sauces, dried noodles and garlic) into a craveable 25-minute dinner.

  48. 17 Easy, Healthy Chicken Dinners That Are Anything but Boring Dining, April 28

    These recipes are light and nourishing and bring some weeknight dinner excitement to the table.

  49. Be Friends With Your Broiler Dining, April 27

    So you can make broiled salmon with asparagus and herbs, a superb spring Sunday supper.

  50. Perfect Yellow Sheet Cake, No Gluten Needed Dining, April 26

    “Baked this today, the lightest, softest gluten-free cake I’ve made over 20 years of gluten-free baking.”

  51. When Kristen Kish, ‘Top Chef’ Host, Hits the Mute Button Arts & Leisure, April 26

    The reality TV star and author of the new memoir “Accidentally on Purpose” on airplane snacks, tongue-scraping and the problem with women’s pants pockets.

  52. How Did Our Taste Buds Get So Spoiled? Styles, April 26

    The modern palate craves maple-matcha-blackberry-thyme-yuzu-miso-caramel.

  53. The Soup That Cures All My Hangovers Dining, April 25

    There’s no tried-and-true salve for the morning after a big night, but this easy recipe is as close as it gets for Eric Kim.

  54. It’s Teriyaki Time Dining, April 25

    Make this five-star recipe for Seattle-style chicken teriyaki, or make the sauce to gloss over whatever you’d like.

  55. Recipe Matchmaker, Part 2: Beans Dining, April 24

    You need easy, high-protein lunches and D.I.Y. dinners with the kids. I have chickpea-salad sandwiches and coconut-ginger black beans.

  56. A Very Peppery Stir-Fry (That’s Not Too Spicy) Dining, April 24

    Zainab Shah’s beef and shishito stir-fry gets plenty of oomph from a quick soy marinade and a hefty dose of black pepper.

  57. La física del café de filtro perfecto En español, April 24

    Un grupo de científicos utilizó la dinámica de fluidos para aprender a obtener el máximo sabor del café de filtro.

  58. Sometimes You Just Need a Great Big Salad Dining, April 23

    And Alexa Weibel’s chopped salad with jalapeño-ranch dressing is both very great and very big (flavor-wise).

  59. The Physics of the Perfect Pour Over Science, April 23

    Scientists used fluid dynamics to learn how to get the most flavor from pour-over coffee.

  60. The Most Luxurious Use of Eggs, by Way of Japan Dining, April 23

    Chawanmushi, a Japanese half-custard half-flan, treats the humble staples as the lavish ingredients they’ve always been.

  61. We Couldn’t Stop Eating These Dishes Dining, April 22

    Chicken Florentine, beef fried rice, and ham and potato soup are quick to make and easy to love.

  62. The Japanese Citrus You’re About to See Everywhere T Style, April 22

    Yuzu has already gone mainstream. Which fruits will make a splash on menus next?

  63. The Funky, Fermented Roots of Japanese Cuisine T Style, April 22

    Since long before the rest of the world caught on to their appeal, tangy, pickled ingredients have been a staple in many of the country’s most popular dishes.

  64. Dairy Changed Japan. Then Japan Changed Dairy. T Style, April 22

    How the 20th-century arrival of milk products shook up the country’s traditional ideas about creaminess.

  65. What Will Be the Next Big Thing From Japan? T Style, April 22

    We asked some of our favorite chefs, designers and artists to predict what will become our new obsession.

  66. Springy, Speedy Skillet Gnocchi Dining, April 21

    Ali Slagle’s new recipe combines golden gnocchi, crisp asparagus and buttery miso brightened with vinegar.

  67. You’ll Want to Make Extra of These Deviled Eggs Dining, April 20

    They’re always a hit, and they always go fast.

  68. Just Look at This Carrot Cake Dining, April 19

    Dorie Greenspan’s recipe, with five stars and nearly 10,000 reviews, is a New York Times Cooking classic.

  69. Easter With a Chance of Meatballs Dining, April 18

    My lamb meatballs in spiced tomato sauce, that is, a five-star recipe I adapted from one by Suzanne Goin.

  70. Are You Still Hungry for Baked Feta Pasta? Express, March 12

    Tomatoes. Garlic. Olive oil. And a trend that emptied shelves of blocks of feta.

  71. Facebook Marketplace Chefs Deliver Homemade Tamales, Empanadas and Other Foods Express, October 24

    Facebook Marketplace, a platform often used for furniture and electronics, is an increasingly popular place to buy and sell home-cooked meals.

  72. Can Frozen Peas, Long Taken for Granted, Find New Appeal in the U.K.? Foreign, August 9

    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.

  73. Mon Dieu! No hay mostaza. Francia cocina sin su amado condimento en Español, July 15

    Una tormenta perfecta ocasionada por el cambio climático, la guerra europea y la covid han hecho que los franceses tengan que buscar alternativas.

  74. France Faces a Shortage of Mustard, Its Uniquely Beloved Condiment Foreign, July 14

    A perfect storm of climate change, a European war and Covid have left the French scrambling for alternatives.

  75. Your Wednesday Briefing: Sievierodonetsk, Isolated N Y T Now, June 14

    The key Ukrainian city lost its last bridge as fighting intensifies.

  76. Your Monday Evening Briefing N Y T Now, May 16

    Here’s what you need to know at the end of the day.