9 a.m. Escape to the countryside Start the morning at Café Slow, open since 2023 in Tra Que Vegetable Village, where alleys are named after herbs and plants. The cafe, in a rustic wooden building, has veranda seating overlooking the vegetable patches — ideal for sipping an Americano (45,000 dong) while listening to birdsong. Next,…
By Yotam Ottolenghi Yotam Ottolenghi is a food columnist for The New York Times Magazine and the author of multiple cookbooks. He is the chef-owner of five Ottolenghi delis in London, as well as the NOPI and ROVI restaurants. Published April 8, 2026 Updated April 8, 2026 I have made many eggs in my lifetime….
Luke walked beside me, one hand curled around my arm, the other tapping a gentle rhythm with his white cane. We were crossing the Taj Mahal’s grounds just after sunrise, the air already balmy and faintly perfumed. From the scattered murmur of tourists, Luke said he could sense a grand, open space around us. I…
Published April 6, 2026 Updated April 6, 2026 Hilary Duff’s Texas childhood includes a very fond memory: Her mom, Susan, would make a brothy chicken soup, infused with corn, cilantro and lime, whenever Ms. Duff was feeling under the weather. It’s a tradition she now carries on for her four children. While promoting her new…
By Ali Slagle Ali Slagle is a recipe developer and regular contributor to NYT Cooking who specializes in low-effort, high-reward recipes. She is also the author of the cookbook “I Dream of Dinner (so You Don’t Have To).” Published April 6, 2026 Updated April 6, 2026 Whether your go-to scrambled eggs are big diner-style curds,…
Published April 6, 2026 Updated April 6, 2026 Hilary Duff’s Texas childhood includes a very fond memory: Her mom, Susan, would make a brothy chicken soup, infused with corn, cilantro and lime, whenever Ms. Duff was feeling under the weather. It’s a tradition she now carries on for her four children. While promoting her new…
By Genevieve Ko Genevieve Ko is a senior editor of NYT Cooking and Food at The New York Times, where she also writes a column, develops recipes and appears in videos. In addition to writing her own cookbook, she has contributed to more than 20 cookbooks. Born and raised in East Los Angeles, she now…
By David Tanis David Tanis writes a monthly cooking column for The New York Times. Though he has had a long career as a chef, he has always been a passionate home cook, and is well known for serving simple, rustic food, family-style. He is also the author of several cookbooks featuring seasonal cooking. Published…
By Jed Portman Reporting from Marion County, Kan. Published March 30, 2026 Updated March 30, 2026 For years, Carol Abrahams made pluma moos for her mother, who liked it but no longer prepared the family’s holiday meals. After her mother died, she made it for her siblings and her aunt. Last year, she didn’t make…
On a bright March morning, Paul Christman hiked through deep snowdrifts on the bank of Avon Valley Brook in the western Maine mountains, leading a crew wearing waders and shouldering unwieldy backpacks. One crew member carried a pack basket loaded with battered funnels crafted from stovepipes, duct tape and plumbing pipes. Another lugged a water…
