Published Dec. 11, 2025Updated Dec. 11, 2025 Dinner parties may seem like the domain of the well-to-do, but anyone can host one. If you’ve been putting off hosting your own gathering because it seems too costly to offer an impressive range of courses, don’t fret. Ask your friends to bring something to drink, the appetizers…
Published Dec. 9, 2025Updated Dec. 9, 2025 Like matzo balls, latkes are seemingly simple but provoke endless debate. Should they be thin and lacy or thick and craggy? Fried in schmaltz or vegetable oil? Made with Yukon Gold potatoes or russets? Should vegetables like carrots and zucchini be allowed to join the festivities? And what…
By Carolina Gelen Carolina Gelen is a recipe developer and James Beard Award-winning cookbook author. A Transylvania native, she draws heavily from her upbringing, creating resourceful recipes that focus on flavor and comfort. Published Dec. 8, 2025Updated Dec. 8, 2025 Maybe you’ve seen grease-fire videos circling on social media, and now the thought of frying…
The best way to start the celebration? Serving these unforgettable treats. By Yewande Komolafe Yewande Komolafe is a cooking writer and columnist for The New York Times and a recipe developer and video host for NYT Cooking. She is also the author of the cookbook “My Everyday Lagos.” Published Dec. 6, 2025Updated Dec. 6, 2025…
Inge Morath/Magnum Photos When a writer is praised for having a sense of place, it usually means one specific place — a postage stamp of familiar ground rendered in loving, knowing detail. But Kiran Desai, in her latest novel, “The Loneliness of Sonia and Sunny,” has a sense of places. This 670-page book, about the…
Published Dec. 4, 2025Updated Dec. 4, 2025 Small bites. Hors d’oeuvres. Fancy snacks. Whatever you call them, appetizers are often the best part of any spread, the event before the event. But they don’t have to be finicky. These are our easiest-ever appetizers that you can make with just three ingredients — most likely ones…
Published Dec. 3, 2025Updated Dec. 3, 2025 I know I sound like a broken record, but it’s hard to believe that 2025 is already coming to a close. When the ball drops on Dec. 31, New York Times Cooking will have developed, tested and published more than 1,000 recipes this year. You loved so many,…
Everybody wants to be Gen X. We were kind of the last untethered generation. There was a true kind of freedom. ‘Cause it really was just like people in a room making stuff together. Words to describe Gen X — I would say … Riot grrrl. Hip-hop. The slacker. D.I.Y. Inclusivity. Queer. I’m sure at…
This year’s Cookie Week recipes are inspired by the flavors of treats we love, like mint chocolate chip ice cream, Vietnamese coffee and gingery Dark ’n’ Stormy cocktails. By Vaughn Vreeland Photographs by Rachel Vanni Styled by Samantha Seneviratne and Megan Hedgpeth Vaughn Vreeland is a supervising video producer for NYT Cooking. An avid baker…
Published Nov. 26, 2025Updated Nov. 26, 2025 Shopping for sweet potatoes might unearth some questions: Wait, are sweet potatoes and yams the same? (In short, no.) Garnet or Hannah or Okinawan — what’s best? (All have their merits, but if you’re looking for deep orange flesh, go with red- to copper-skinned varieties like Garnet, Jewel…
