These dips, salads, tarts and more taste great — and will stand up to an afternoon out.
The rich, creamy broth in this tantanmen tastes like it’s been cooked much longer.
The latest cookbook from the chef of Le Bernardin focuses on simple, but stunning recipes for seasonal produce.
Yotam Ottolenghi cooks his leeks low and slow, in a bath of olive oil, until they’re magically tender and sweet.
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?
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.
After a particularly long winter, these bright, fresh recipes will have you clamoring to eat greens.
With some trepidation, Gabrielle Hamilton puts her own spin on risi e bisi — rice and peas.
Part historical record, part how-to for cooks, Rotanak Ros’s “Nhum” 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.
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.
Jane Nickerson made Craig Claiborne possible and put the cheeseburger on the map. Her recipe for lime pie is a taste of Florida sunshine.
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.
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.
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.
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.
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 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.
If you feel left out, here are tips for enjoying (or at least tolerating) the burn.
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.
Next year in Jerusalem? How about next year anywhere but Zoom.
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.
Spring starts with “A” for asparagus, one of the most versatile of vegetables. (Apologies to artichokes.)
A vibrant seafood stew, moqueca invigorates holiday menus and everyday meals alike.
Make supremely fast salmon, or delight in the deliciousness of a fried breaded cutlet.
Sweet and tangy, these easy desserts yield two textures — puffy and custardy — from one straightforward batter.
A holiday ham, made at home, is within reach. You just need a bit of time, some wood smoke and a shoulder ham or pork loin.
Embrace no-recipe recipes, or set yourself up for a big meal for St. Patrick’s Day.
The most-viewed posts on our social media accounts tell the story of what our readers cooked this past year.
All the pleasure of the Nutty Buddy without the sugar overload.
The acclaimed food writer offers a sweeping indictment of our modern food system.
A wide-reaching family’s interpretations of a Moroccan Jewish recipe reflects their history.
Kosterina’s new cake is festive for spring, covered with a layer of confectioners’ sugar or gussied up with sorbet.
Heritage Foods is selling lamb from two rare breeds raised on a Vermont sheep farm.
Well into the pandemic, Yotam Ottolenghi has allowed himself to relax in the kitchen. This comforting dish shows how good a thing that can be.
An online post of a Nanaimo bar photo swiftly prompted criticism in Canada and discussion about the treat’s ideal proportions.