The culinary star takes stock of her career and the international celebrity — and scrutiny — that came with it.
Botto containers are adjustable and expel the air as they contract to keep leftovers or pantry staples fresher longer.
Make Alison Roman’s quick lamb ragù, Melissa Clark’s salmon with fennel and lime, or David Tanis’s Moroccan chicken pie.
Meatloaf Stroganoff could be your new favorite wintertime dinner.
The Times’s no-recipe recipes, which invite readers to wing it in the kitchen and tailor recipes to their tastes, started on a whim back in 2014.
A shortlist of places to find wholesome food, color-therapy yoga — and even a lavender latte.
A simplified version of pastilla, the savory Moroccan pastry served on festive occasions, this recipe can be broken up so the process is part of the fun.
Improvise in the kitchen this week! Make roasted fish with ginger and soy, a fried egg quesadilla or fettuccine with ricotta and mint.
Set yourself up for the week ahead: a cheesy eggplant and rigatoni bake, shepherd’s pie or even roast beef.
The fried chicken at this beloved Filipino chain, with outposts in Woodside, Queens, and now Manhattan, has a craggy, crunchy skin that people wait in line for.
Once a small suburban ice cream franchise in the Phillippines in the late 1970s, Jollibee has opened its 37th American outpost, its first in Manhattan.
The social media phenomenon of documenting seemingly unappetizing cuisine is helping us rethink what dishes are not only worth eating — but venerating.
Christina Stembel, the founder of San Francisco’s Farmgirl Flowers, shares her recipe for “the ultimate comfort food.”
We’ve built an entire section around improvising in the kitchen.
Family-style dinner excess, from a Québécois chef in Queens.
Sam Sifton gives you 38 ways to get dinner on the table, no recipe required.
At Charcuterie Masters, an event in Flushing, Queens, there will be more than 60 kinds of charcuterie.
French cookies by the chef Marie-Aude Rose are available at La Mercerie in SoHo.
Use the Nacional variety of cocoa powder in a French press, like you’d make coffee.
The liner, made from organic cotton and hemp, fits like a shower cap on a pot lid.
The bakery chain from France, with more than 500 outlets, takes particular pride in its baguettes.
Andrea Nguyen’s new cookbook details how recipes can be adapted using commonplace foods.
Cook orange beef with a side of bok choy, or consider the many tacos to make in the coming days.
Make galbijjim, chicken skewers or pasta with harissa Bolognese, or prepare for Valentine’s Day with some heartwarming cocktails.
Make a scallop pasta for Valentine’s Day, and crunchy chicken for real life.
Treat yourself and your date (or just yourself), with this recipe for lobster, swimming in melted butter and showered with herbs.
Make Samin Nosrat’s new recipe for mango pie, or a Peking duck and moo shu with all the trimmings.
A British cultural exchange body said it had been wrong to turn down the writer’s effort 73 years ago but stood by the criticism of his marmalade: “Bad recipe!”
Named the best chef in the South, she runs two acclaimed New Orleans restaurants — 140 pounds of pasta at a time.
Make Alison Roman’s crisp-fried pork chops, or cook improvisationally and make smothered pork chops.
Think Cool Whip and a Keebler crust. (Then make them from scratch.)
As the ranks of American hunters dwindle, millennials like the chef Wade Truong are taking up the tradition, seeking a direct connection to what they eat.
Mix a drink with tequila, crème de cassis and dry sparkling wine.
Visit the Brooklyn Museum for an exhibit about the artist and a meal from a rotating roster of New York chefs.
Yasmin Khan’s new cookbook, “Zaitoun,” documents her travels in the West Bank and Gaza, and the beauty of the food she encountered there.
How about some pork cutlets with lemons and capers, with some crisp mashed potatoes on the side?
A “delicious and alarmingly pretty” egg salad sandwich, roast beef po’boys or spiced red lentils: Eat well in the coming days.
Charred under the broiler and a pairing of ricotta and pecans, the vegetable is tamed in this wintry pasta.
A weeknight version of schnitzel you’ll want to get to know, and other delicious recipes for the week ahead.
This easy-to-make oil adds spice and crunch to lemony chicken cutlets. Melissa Clark can’t get enough of it.
From chili to wings and everything in between.
Eat well whatever you’re doing, whatever entertainment you choose, whether it’s watching the Super Bowl or making fly-fishing lures.
Food manufacturers add flavorings to a surprising number of basic products, like Breyers Natural Vanilla ice cream.
No pounding, no dredging, no deep-frying at home. Just Alison Roman’s delicious crunchy pork chops, squeeze of lemon not optional.
Take some cold sesame noodles and pair them with salt-and-pepper shrimp. You won’t even need a recipe.
Home cooks have been lamenting its loss, but the company calls that fake news.
Chicago Metallic’s new sheet pans are textured to keep food from sticking.
A sheet pan takes the concept of a one-pot meal and flips it onto a pan. It saves time, makes clean-up easier, and doesn’t require expensive equipment or fancy ingredients. Just start with your protein of choice, then add vegetables, fat and flavorings, and roast at high heat until everything is golden brown. Here’s how.
Unpublished photographs from the Federal Writers’ Project are on display at the Municipal Archives.
The food writer Yasmin Khan speaks with Kerry Diamond, the editor in chief of Cherry Bombe magazine, about “Zaitoun,” Ms. Khan’s book on Palestinian cuisine.
Ms. Lousada was one of the first ballerinas chosen for what became New York City Ballet. Later in life she became a successful cookbook author.
This recipe for halibut and potatoes is easy to prepare, uses a minimum of pots and pans and is utterly delicious.
A Los Angeles chef gathered about 100 women to make traditional Vietnamese banh chung with a supply of fresh banana leaves and a half-dozen pressure cookers.
The recipe and story behind the sandwich from Konbi in Los Angeles, which found itself starring in countless posts.
Make some of these new recipes from Melissa Clark, Yotam Ottolenghi and Florence Fabricant.
Dumplings and noodles, wings and heroes: Prepare for two big events, Lunar New Year and the Super Bowl.
Ms. Ali publicly battled a rare form of cancer for a year while she sought to fulfill her final wish of eating at the best restaurants in the world.
It’s not always less complicated, but it is more comforting. Yotam Ottolenghi explains why he’s embracing streamlined cooking in the new year.
A roundup of things our editors — and a few contributors — are excited about in a given week.
In the category of converting people into lentil-soup lovers, this superb recipe take highest honors.
Served plain and simple or garnished to the hilt, this velvety recipe may just remind you how deeply satisfying brown lentils can be.
Pull out the grill, even if it’s still cold out, and make Gabrielle Hamilton’s pork shoulder rubbed with chile paste.
The Vaccines’s Freddie Cowan first ate pad kra pao in Bangkok years ago — and has made it ever since.
Make a no-recipe pizza, with Taleggio and cream, or with whatever you may have around.
Slow-cook a smoky pork shoulder in the muffled silence of snowfall.
Spiked with applejack and gin, this cider cocktail from Union Square Cafe is easy to make at home.
The new carbon-steel skillet from Made In is ready to tackle almost any stovetop task.
We redefined the term to include all the staple ingredients that make your cooking better and faster.
We’ve identified three levels of pantries — essential, expanded and expert — so whether you’re beginning to cook, stretching toward new flavors or an old hand with wide-ranging tastes, you’ll be prepared.
A whole one. Yes, with the bones. Alison Roman talks you through it.
It is Martin Luther King’s Birthday. Honor it by doing something to improve the common good, whether that involves cooking or not.
Use your spice rack: Make lemon chicken breasts with herbs, sumac-scented eggplant and chickpeas, or a cauliflower, cashew and coconut curry.