We can’t think of a better recipe for a day off than Pati Jinich’s take on Sonoran carne asada tacos.
Tag Archives: Cooking and Cookbooks
Recipes Etched on Gravestone for All Eternity
They say you can’t take it with you, but recipes do disappear when loved ones die. These families have found a novel way to record them for posterity.
Heatless Cooking for Hot Days
You don’t have to light a grill to make the most of summer produce.
Processed Meat and Health Risks: What to Know
Here’s what the experts say.
Taiwanese Fried Chicken Meets the Moment
As crispy chicken soars in popularity, Taiwanese American chefs are reimagining the street-food classic.
In Jordan, ‘Mansaf in a Cup’ Creates a Food Controversy
Is “mansaf in a cup” a novel way to enjoy the country’s most treasured delicacy, or an affront to its most hallowed traditions?
The Simplest Salmon and Other Easy Recipes
A vegetable tofu curry, a tuna mayo rice bowl, a crispy-edged quesadilla: You don’t have to be great in the kitchen to get delicious results.
6 Cool Ice Pops to Make With Your Kids
It’s summer. Go wild.
Delicious Reasons to Make Your Own Kimchi
Cooking with homemade vegetarian kimchi is a joy, at every stage of the fermentation.
10 Beginner Recipes That Will Teach You to Cook
Build confidence in the kitchen with these delicious recipes.
Summer Begins
The season is almost here, finally, with all its sun-dappled splendor and glorious clichés.
Eat This Outside
After a hot day, Hetty McKinnon’s crisp gnocchi with tomato and red onion is a small piece of summer heaven.
Thick-Cut Zucchini, Smashed Cucumbers and Grated Tofu
Vary the way you prep ingredients to get the absolute most out of them.
Eric Kim’s Essential Korean Recipes
‘If I could have only 10 Korean dishes for the rest of my life, these would be the ones.’ The Times Magazine columnist, cookbook author and son of South Korean immigrants shares the dishes that define the cuisine for him.
Cool Cukes, Alluring Avocado
Hetty McKinnon’s easy, earthy recipe contrasts crunch with creaminess.
How to Cook (or Not Cook) an Artichoke
You can roast, steam, boil and fry this delicious vegetable, or even eat it raw.
Building a Juneteenth Menu for the 21st Century, One Recipe at a Time
The cookbook author Nicole Taylor reflects on her journey to create a collection of Juneteenth recipes that revel in the breadth of the African American experience.
It’s Salad-for-Dinner Season
Yasmin Fahr’s salmon and couscous salad with cucumber-feta dressing is a master class in contrasting textures.
Chicken Marbella Without the Chicken
Reimagining an ’80s classic — with beans!
The Start of Summer
We’ve got some recommendations.
Summer Reading
Today we look at this summer’s crop of new books.
A Moment of Brightness
These recipes won’t make all the wrong things right, but I hope they offer a much-needed break.
Memorial Day BBQ Side Dishes Your Guests Will Love
Wow your friends and family with slaws, salads and braises that don’t shy away from big flavor.
Missoula’s Most In-Demand Kitchen Is Run by Refugees
With meals often sold out in minutes, United We Eat @Home is transforming how local residents eat and how refugees support themselves.
Fried Shallots Should Always Be in Your Pantry
This staple of Southeast Asian cuisine enhances all kinds of dishes, J. Kenji López-Alt writes.
My New Favorite Tofu
Kay Chun pairs the protein with a peppery, gingery sauce and snappy spring produce.
Savory Rhubarb, and Tofu Two Ways
Make khoresh rivas if you have some time, or a quick tofu soup if you don’t.
11 Quick Spring Dinner Ideas for Celebrating Warm, Sunny Days
Asparagus, rhubarb and peas, peas, peas: The season of abundant produce has finally arrived.
Rescuing Ukrainian Family Recipes
For one Ukrainian American home cook, recording and sharing the dishes she grew up eating is an act of resistance.
Eggs for Everyone
Whether you like them extra-creamy and scrambled, baked with asparagus, or fried and runny-yolked, we have recipes for you.
Things to Do in Rome 2022: Restaurants, Attractions and More
The Eternal City continues to live up to its name, thanks to some long-awaited reopenings and a crop of new restaurants and cultural spots all over town.
On Strawberry Fanta and Other Treats Imbued With Divine Status
Whether because of religion, fad dieting or Instagram, humans have long made food offerings in the hope of connecting with the sublime.
With ‘Gullah Geechee Home Cooking,’ Emily Meggett Preserves a Legacy
Emily Meggett, the keeper of centuries-old culinary traditions in the Carolinas, has spent her life feeding others. At 89, she shares her kitchen wisdom.
Let the Oven Work for You
Ali Slagle’s gnocchi with sweet and hot peppers is delightfully hands-off, cooking both sauce and pasta at the same time.
At Anchor Oyster Bar, Cioppino This Good Can’t Be a Cliché
In San Francisco, the hallmark seafood stew can be — and often is — a tired menu item, but our critic finds that the right version still thrills.
What My Mother’s Cooking Taught Me
She was a midcentury housewife with an innovative style and a taste for fine ingredients. That care in the kitchen shaped my approach as a food writer and home cook.
Vegetarian Cooking with Samin Nosrat: A Virtual Event
The chef and writer Samin Nosrat will speak with The Times’s Tejal Rao and Emily Weinstein, who will also offer guidance on readers’ vegetarian home cooking challenges.
This Crispy Fish Is Irresistible
Kay Chun’s fish Milanese is topped with a lemony caper sauce, and makes for excellent sandwiches the next day.
Where’s the Party? Ask Benny Blanco.
The Grammy-nominated producer and songwriter hosts a dinner series that has become one of the most coveted invites in Los Angeles.
Leeks and Fish Get a Lift From a Tangy Salsa Verde
In this weeknight-friendly dinner, a bright, bold briny sauce, built on Castelvetrano olives, works its magic on two normally mild ingredients.
How to Turn Any Vegetable Into Pasta Sauce
With five simple techniques that pair fresh ingredients with any kind of noodle, you can create countless produce-based meals.
16 Easy Easter Brunch Recipes
Enjoy a fabulous holiday meal without spending hours in the kitchen.
This Cake Gives You a Moment of Warmth in the Middle of the Day
Chamomile cake is just right at teatime, an excuse to give yourself and friends an hour to sit down and linger.
You Can Have Torta Rustica, an Easter Pie, Any Time of Year
Melissa Clark’s take on torta rustica, a Southern Italian mainstay, is full of ricotta and spinach.
A Wooden Knife Sharper Than Steel? Scientists Say So.
Knives are humanity’s oldest tool, dating back millions of years. A group of scientists in Maryland have produced a version made of hardened wood, which they say is sharper than steel.
The Home Cooks (and Start-Ups) Betting on Prepared Meals
Tens of billions of dollars are being spent on what, where and how consumers will eat in the coming years. Laws and regulations aren’t always keeping up.
In an Orange Grove in India, a Celebration of Harvest and Love
Before competing at the World Cup of shooting in Lima, Peru, the former Olympian Shagun Chowdhary gathered friends for a night of dancing at her family farm.
The Most Flavorful Easter Ham Starts on the Stove
Want to avoid a dry ham? Wary of too many boiled eggs? Genevieve Ko has solutions for two common Easter entertaining challenges.
3 Spring Recipes to Celebrate the Season’s Arrival
A shaved asparagus salad, roasted chicken and potatoes infused with green garlic, and a bright rhubarb crumble: This menu from David Tanis puts the season’s best on display.
Salad Secrets From Yotam Ottolenghi’s Test Kitchen
For his first column for the magazine, the chef shares a butter-bean salad perfect for spring.