These dips, salads, tarts and more taste great — and will stand up to an afternoon out.
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Tag Archives: Cooking and Cookbooks
This Vegan Ramen Maximizes Flavor and Time
The rich, creamy broth in this tantanmen tastes like it’s been cooked much longer.
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Vegetables Get the Ripert Treatment
The latest cookbook from the chef of Le Bernardin focuses on simple, but stunning recipes for seasonal produce.
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These Leeks Are Anything but Humble
Yotam Ottolenghi cooks his leeks low and slow, in a bath of olive oil, until they’re magically tender and sweet.
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The Secret to Smooth Doughs and Fluffy Bread Is Already at Hand
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?
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Pasta Times Two
Sometimes, you just need a little more pasta: Pair it with garlicky spinach or feta and tomatoes.
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A Rhubarb Cobbler Where the Sweet-Tart Flavors Sing
Roasting sugared rhubarb until the juices condense into a tangy syrup makes for the best possible spring dessert.
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16 Asparagus Recipes That Positively Scream Spring
After a particularly long winter, these bright, fresh recipes will have you clamoring to eat greens.
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A Classic Venetian Dish That Doesn’t Need Improvement
With some trepidation, Gabrielle Hamilton puts her own spin on risi e bisi — rice and peas.
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A Chef’s Quest to Preserve Cambodia’s Lost Flavors
Part historical record, part how-to for cooks, Rotanak Ros’s “Nhum” pieces together recipes from a time before the country’s genocide.
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Asparagus Season!
Stir-fried, tossed with pasta or baked: Put this sign of spring to work.
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One Pan, 30 Minutes and a Superior Spring Salmon
Roasted sugar snap peas play a sweet supporting role to spiced fillets in this complex, deeply aromatic weeknight dinner.
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Pan-Seared Gnocchi and Other Brilliant Ideas
These five recipes are full of smart moments and vibrant flavor.
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Sugared and Spiced, This Creamy Porridge Comforts
Kunun gyada, a subtly sweet West African blend of rice and peanuts, is a dish you want for iftar — and all year round.
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The Unsung Influence of a Pioneering Food Journalist
Jane Nickerson made Craig Claiborne possible and put the cheeseburger on the map. Her recipe for lime pie is a taste of Florida sunshine.
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The 17 Best Recipes Our Food Staff Cooked Last Month
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.
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What to Cook Tonight
Set yourself up to eat well this evening, whether you make a tofu scramble, or an improvisational spicy pasta with tomatoes, olives and capers.
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We Are the Eggmen
Whether you like your egg salad tucked into a sandwich, curried, or paired with briny olives, we have the recipes for you.
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Martha Lou Gadsden, Soul-Food Matriarch, Dies at 91
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.
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A Stirring Spring Menu, Fit for a Celebration
For his birthday, David Tanis is making what he craves: a special salad, breaded pork chops, and comforting baba au rhum.
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Come Get Your Pork Chop!
Melissa Clark’s single-skillet affair pairs a rich chop with springy snap peas, mint and feta.
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The Easiest Way to Make Crispy Homemade Samosas
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.
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Do You Have Nafas, the Elusive Gift That Makes Food Taste Better?
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.
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21 Easy Easter Dinner Recipes
Celebrate the holiday with these delightful, low-fuss dishes.
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Is Baked Alaska the Secret to a Long Life?
A 117-year-old nun in France made me think it might be.
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From Zac Posen, a Rich and Briny Pasta for Spring
Having long found inspiration in the kitchen, the designer shares a recipe for uni spaghetti that he perfected after a trip to Sardinia.
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How to Pretend You’re in New Orleans Tonight
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.
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Don’t Like Spicy Food but Feel Left Out? Train Your Taste Buds
If you feel left out, here are tips for enjoying (or at least tolerating) the burn.
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The Forgotten Sense
Regaining what the coronavirus took from you.
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MVP Chicken
Colu Henry’s sheet-pan recipe, with shallot and grapes, is sweet, savory and abundantly simple.
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Umami Is Often a Flavor Bomb. In This Creamy Pasta, It’s a Balm.
A versatile pantry staple in many cuisines, dried seaweed can lend a quiet savoriness to dishes, like this simple asparagus rigatoni.
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The Best Salad Croutons Are Actually Cheese
Halloumi, seared until golden, is perfect on a salad of crisp, bitter greens.
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18 Recipes to Brighten Your Second Pandemic Passover
Next year in Jerusalem? How about next year anywhere but Zoom.
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The Joy of Cooking With a Donabe
The Japanese clay vessel is perfect for hot pots like this chicken-meatball nabe.
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Von Diaz’s Essential Puerto Rican Recipes
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.
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A Lamb Tagine, Sweetened With Dates, for the First Days of Spring
The woodworker Sophie Sellu brings the same patience and care with which she makes her wares to this cherished recipe.
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Asparagus, Just in Time for Spring
Spring starts with “A” for asparagus, one of the most versatile of vegetables. (Apologies to artichokes.)
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A Stew That Captures the Essence of the Sea
A vibrant seafood stew, moqueca invigorates holiday menus and everyday meals alike.
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Unexpected Dinner Inspiration
Make supremely fast salmon, or delight in the deliciousness of a fried breaded cutlet.
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These Lemony Pudding Cakes Are Magic in a Ramekin
Sweet and tangy, these easy desserts yield two textures — puffy and custardy — from one straightforward batter.
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How to Make Ham
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.
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Cook Without a Script
Embrace no-recipe recipes, or set yourself up for a big meal for St. Patrick’s Day.
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Our 21 Most Popular Recipes on Instagram
The most-viewed posts on our social media accounts tell the story of what our readers cooked this past year.
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A Luscious Peanut-Butter Wafer Cake That Won’t Give You a Toothache
All the pleasure of the Nutty Buddy without the sugar overload.
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Mark Bittman Cooked Everything. Now He Wants to Change Everything.
The acclaimed food writer offers a sweeping indictment of our modern food system.
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This Passover Recipe Tells the Story of a Family Tree
A wide-reaching family’s interpretations of a Moroccan Jewish recipe reflects their history.
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A Greek Olive Oil Cake in Time for Easter
Kosterina’s new cake is festive for spring, covered with a layer of confectioners’ sugar or gussied up with sorbet.
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Heritage Lambs for the Easter Table
Heritage Foods is selling lamb from two rare breeds raised on a Vermont sheep farm.
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In Favor of a More Casual, More Forgiving Polenta
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.
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Too Much on the Bottom and Not Enough in the Middle: Nanaimo Bar Outrage
An online post of a Nanaimo bar photo swiftly prompted criticism in Canada and discussion about the treat’s ideal proportions.
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