Melissa Clark takes in the drama with a side of snacks, neat and petite, to sustain her through the highs and lows.
Because a large iced coffee isn’t breakfast — no matter how many times you tell yourself it is.
Adding fried pepperoni to a classic recipe with garlic and olive oil gives it a bacon-like brawniness and a chile kick.
An irreverent historian who gets her hands into traditional cooking, farming and crafts is finally, at 79, winning fame with Netflix’s “High on the Hog.”
In her new monthly column, Genevieve Ko shares easy, streamlined recipes, like handmade crisps and cookies, so you can feed your loved ones (and yourself) effortlessly.
On her new podcast, Ruth Rogers, the owner of the storied London restaurant, interviews her famous patrons about food and their lives.
Commit a few — or all — of these dishes to memory, and you’ll always have a delicious meal at the ready.
It’s time for soul-warming food. Here’s what the New York Times Food staff hopes to be cooking.
Plump and supple, fresh beans in season have a creamy earthiness.
These roasted fillets in sizzling brown butter are zipped up with nori oil, capers and, of course, plenty of lemon.
There’s so much opportunity in a kitchen rut, Yotam Ottolenghi writes, and this generous pasta-bean-pesto dish proves just that.
The great thing about egg rice is that it’s hardly cooking. If you can fry an egg, then you can make egg rice.
This silky end-of-summer dish, reminiscent in some ways of shakshuka, is run through with spiced eggplant, tomatoes and herbs.
Attempting to describe the appeal of floral flavors raises a challenging question: What is the relation between taste and smell?
A longtime food stylist for big-name companies, she was a master of the craft and taught students all over the world how to sweat a glass or perfect the pizza cheese pull.
Caramelized zucchini pasta, slow-cooker tinga chicken tacos and more meals that are as simple as they are fun to make.
Dinner can be inspired with these inventive takes on a world-class protein.
It’s the simplest recipe: a little bit braised and a little bit roasted in a covered Dutch oven.
Fanny Singer takes some liberties with her version of the classic dish, going so far as to include lettuce.
A creamy corn soup, chicken with a peppery stew and a fresh take on peach Melba round out David Tanis’s late-season menu.
For the Jewish New Year, Joan Nathan composes a dish that pays tribute to foods that the biblical Canaanites might have eaten.
Cocktails, coffees and every beveragino in between for all of your imbibing needs.
Upma is a simple, delicious South Indian breakfast dish that you can make differently every time.
Matthew Raiford swore he’d never return to his family farm in coastal Georgia. But in breaking that vow, he found a sense of community worth celebrating with a lavish spread.
These lemon-labneh possets make the most of peels, egg whites and any extra yogurt you may have on hand, Yotam Ottolenghi writes.
Eat it in a salad with halloumi, over fish or tofu, in a pasta, or on its own with tartar butter.
Follow a simple formula for colorful, satisfying dishes that don’t require turning on the oven or stove.
Porgies deserve more attention. Chefs love them and you will, too.
These are the dishes our readers return to again and again.
J. Kenji López-Alt makes the case for grilled pizza, one of the easiest ways (really!) to get restaurant-quality pizza at home.
Masahiro Urushido and Michael Anstendig’s “The Japanese Art of the Cocktail” explores, through recipes, what makes the drinks so special.
Welcome to our new newsletter dedicated to the delights of vegetarian cooking.
A quick weeknight sauté of ripe corn, tomatoes and seared halloumi is exactly what we love about summer.
Made with cold gelato and warm espresso, this treat merges two sublime pleasures in one glass.
Every starch has its secrets. Here’s what makes plantains so exceptional.
These hybrid treats with white, milk and dark Belgian chocolate are filled with a variety of flavors.
The perfect pies for lazy days combine buttery press-in crumb shells with no-bake fillings and piles of fresh fruit.
Covered in fudge frosting and dotted with pecans, Texas sheet cake is a ubiquitous dessert in the Lone Star state.
A trio of consummate hosts — a curator, a chef and a florist — share their tips about lighting, dinnerware, decoration and more.
Benoît Rauzy and Anthony Watson, the founders of the design studio Atelier Vime, celebrated a long-awaited reunion with friends at their home in the French countryside.
J. Kenji López-Alt unlocks the key to a patty that’s thin and juicy like a smash burger, but with the smoky char of the grill.
Morgan Neville’s sharp and vividly compelling documentary tries to pin down a brilliant, troubled man.
The beloved food and fiction writer, who died too young in 1992, wrote about happiness but with more irony and ambiguity than you might think. All 10 of Colwin’s books are being rereleased this year, which makes now the perfect time to revisit them.
The owners of Apt Cape Cod, a farm-to-table restaurant in Brewster, Mass., drew a line in the sand against customers’ rude behavior since being allowed to fully reopen.
Quick from-scratch condiments, dressings, toppings and seasonings to make every dish — even the laziest snacks — taste special.
If you have something fresh, something flavorful and something in need of using up, you’re most of the way to a meal, Yotam Ottolenghi writes.
This classic Persian dish is the no-cook meal you need in your life.
The recipe for oeuf mayo is strikingly simple, which means the details really matter.
Crisp vegetables are often prized, but long-cooking them into tenderness can bring out their deepest flavors.
Whether made in a rotisserie or a standard oven, the results are thrilling every time.