We can’t think of a better recipe for a day off than Pati Jinich’s take on Sonoran carne asada tacos.
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.
You don’t have to light a grill to make the most of summer produce.
Here’s what the experts say.
As crispy chicken soars in popularity, Taiwanese American chefs are reimagining the street-food classic.
Is “mansaf in a cup” a novel way to enjoy the country’s most treasured delicacy, or an affront to its most hallowed traditions?
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.
It’s summer. Go wild.
Cooking with homemade vegetarian kimchi is a joy, at every stage of the fermentation.
Build confidence in the kitchen with these delicious recipes.
The season is almost here, finally, with all its sun-dappled splendor and glorious clichés.
After a hot day, Hetty McKinnon’s crisp gnocchi with tomato and red onion is a small piece of summer heaven.
Vary the way you prep ingredients to get the absolute most out of them.
‘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.
Hetty McKinnon’s easy, earthy recipe contrasts crunch with creaminess.
You can roast, steam, boil and fry this delicious vegetable, or even eat it raw.
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.
Yasmin Fahr’s salmon and couscous salad with cucumber-feta dressing is a master class in contrasting textures.
Reimagining an ’80s classic — with beans!
We’ve got some recommendations.
Today we look at this summer’s crop of new books.
These recipes won’t make all the wrong things right, but I hope they offer a much-needed break.
Wow your friends and family with slaws, salads and braises that don’t shy away from big flavor.
With meals often sold out in minutes, United We Eat @Home is transforming how local residents eat and how refugees support themselves.
This staple of Southeast Asian cuisine enhances all kinds of dishes, J. Kenji López-Alt writes.
Kay Chun pairs the protein with a peppery, gingery sauce and snappy spring produce.
Make khoresh rivas if you have some time, or a quick tofu soup if you don’t.
Asparagus, rhubarb and peas, peas, peas: The season of abundant produce has finally arrived.
For one Ukrainian American home cook, recording and sharing the dishes she grew up eating is an act of resistance.
Whether you like them extra-creamy and scrambled, baked with asparagus, or fried and runny-yolked, we have recipes for you.
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.
Whether because of religion, fad dieting or Instagram, humans have long made food offerings in the hope of connecting with the sublime.
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.
Ali Slagle’s gnocchi with sweet and hot peppers is delightfully hands-off, cooking both sauce and pasta at the same time.
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.
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.
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.
Kay Chun’s fish Milanese is topped with a lemony caper sauce, and makes for excellent sandwiches the next day.
The Grammy-nominated producer and songwriter hosts a dinner series that has become one of the most coveted invites in Los Angeles.
In this weeknight-friendly dinner, a bright, bold briny sauce, built on Castelvetrano olives, works its magic on two normally mild ingredients.
With five simple techniques that pair fresh ingredients with any kind of noodle, you can create countless produce-based meals.
Enjoy a fabulous holiday meal without spending hours in the kitchen.
Chamomile cake is just right at teatime, an excuse to give yourself and friends an hour to sit down and linger.
Melissa Clark’s take on torta rustica, a Southern Italian mainstay, is full of ricotta and spinach.
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.
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.
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.
Want to avoid a dry ham? Wary of too many boiled eggs? Genevieve Ko has solutions for two common Easter entertaining challenges.
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.
For his first column for the magazine, the chef shares a butter-bean salad perfect for spring.