By Samantha Cassetty Samantha Cassetty is a registered dietitian nutritionist. Published Jan. 3, 2026Updated Jan. 3, 2026 Everyone wants to eat better, but who has the time? The truth is, healthy eating is easier than you think. It’s really about making small, smart choices consistently that can make a big difference over time, like cooking…
Published Jan. 1, 2026Updated Jan. 1, 2026 After weeks of festive holiday meals, you may be craving a return to comforting routines in the kitchen (and more vegetables). Cooking for yourself, with a little care and an eye to some lighter fare, can be the best way to treat yourself. We asked our Food staff…
8:30 a.m. Ski on Mars Cortina’s surrounding mountains are all dramatic, but to take a ski lift from Bai de Dones to Cinque Torri (“five towers”) is to arrive on an astonishing alternate planet of rugged limestone stacks well above the tree line. The area marks the beginning of one of Ampezzo’s most spectacular skiing…
Published Dec. 30, 2025Updated Dec. 30, 2025 Welcome back to the Pizza Interview, a series from New York Times Cooking where the Q&A has a catch: Our guests have to make pizza. After much anticipation, “Stranger Things” is back for its fifth and final season. The science-fiction horror series, set in the 1980s, follows a…
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 Dec. 29, 2025Updated Dec. 29, 2025 Tofu is often called a blank canvas, an empty surface…
9 a.m. Hit the (many) slopes Ikon Pass holders will want to schuss ski-only Deer Valley, which has added 10 lifts and more than 100 trails in the past year (single-day ticket from $219 in advance online). The resort’s impeccably groomed cruisers are tempered by legit expert terrain like the Daly Chutes and Centennial’s steep…
Ponche Navideño merges holiday spice with tropical fruit to make one of the season’s most festive sippers. By Paola Briseño-González Published Dec. 22, 2025Updated Dec. 22, 2025 The instant the door to a posada swings open, the scent of ponche Navideño finds its way out first: warm spices rising over bright citrus, piloncillo melting into…
By Melissa Clark Melissa Clark is a food reporter and columnist for The New York Times and NYT Cooking, for which she creates recipes, hosts videos and is one of the writers of the Cooking newsletter. She’s also written dozens of cookbooks. A native of Brooklyn, she knows where to find the best bagel. Published…
By Eric Kim Eric Kim is a food columnist for The New York Times Magazine and a recipe developer and video host for NYT Cooking. A native of Atlanta, he is also the author of the cookbook “Korean American.” Published Dec. 12, 2025Updated Dec. 12, 2025 Cake baking, like painting or ceramics, is an art…
Published Dec. 12, 2025Updated Dec. 12, 2025 Let’s be honest. As much as a big breakfast spread sounds great, no one wants to get up at the crack of dawn to cook a from-scratch feast on a holiday morning. Wouldn’t it be nicer to just crawl out of bed, pad into the kitchen, slip a…
