8 a.m. Choose your breakfast-beach combo From the southwest, Fteri and Myrtos, probably the island’s most stunning shores, are a 40-minute drive up a road that hovers some 1,000 feet above the western shoreline. Fteri is accessible either by a 10-minute water taxi (€20 round-trip, departing every 20 minutes; first come first served) from Agia…
These dishes prove that fruit doesn’t need to be perfect to be just right. An overflowing fruit bowl. Cooking your underripe fruit is a smart way to extend their lives.Karsten Moran for The New York Times Published Aug. 4, 2025Updated Aug. 4, 2025 Eating a perfectly ripe peach so juicy you have to stand over…
Don’t settle for a mealy tomato. Here are five expert tips from a chef to make sure they’re delicious every time. It can be hard to tell the texture of a tomato from its exterior, but you can set yourself up for success.Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Prop Stylist:…
These dishes, which take a half-hour or less, deserve a spot in your rotation, too. Susan Spungen’s chicken caprese comes together with just six ingredients.Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne. Published July 31, 2025Updated July 31, 2025 Take a few minutes to scroll through our most popular recipes of the…
9 a.m. Fuel up, then roam the shops Start your day early at Born & Bread, a beloved neighborhood bakery in the area of downtown known as Petticoat Row (where, beginning in the mid-19th century, a cluster of women-owned shops transformed Nantucket’s commercial heart). Treat yourself to one of their sourdough breakfast sandwiches, stacked with…
Beat the heat with an icy riff on gin and tonics and a more nuanced take on frosé. A Sgroppino, flavored with rosé or gin and tonic, is just the thing for hot summer sipping.David Malosh for The New York Times. Food Stylist: Simon Andrews. Published July 30, 2025Updated July 30, 2025 Long before the…
Most of these foolproof side dishes are ready in 15 minutes, and they are a snap to pack and share. David Malosh for The New York Times. Food Stylist: Barrett Washburne. Published July 30, 2025Updated July 30, 2025 Got a backyard barbecue on the calendar, or a last-minute potluck invite? Don’t have the time to…
Pedro Pascal, Vanessa Kirby, Ebon Moss-Bachrach, and Joseph Quinn stopped by The New York Times Kitchen Studio for a chat. From left, Pedro Pascal, Eben Moss-Bachrach, Joseph Quinn and Vanessa Kirby of “The Fantastic Four: First Steps.”Taylor Miller for The New York Times Published July 29, 2025Updated July 29, 2025 Welcome to the Pizza Interview,…
David Lotton is a European history buff, but he’d never set foot outside the United States until 2004, when he traveled to France for the 60th anniversary of the D-Day landings in Normandy. Walking into the vast cemeteries commemorating the thousands of young soldiers who died storming the beaches during World War II, he felt…
The cookbook author Kenji López-Alt knows burgers inside and out. Here are his nonnegotiable rules for success. One tip: Cooking thinner burgers largely on one side helps with their browning and flavor.Ryan Liebe for The New York Times. Food Stylist: Simon Andrews. Published July 23, 2025Updated July 23, 2025 As a professional chef, food writer…
