In the last part of a monthlong series, Pete Wells and experts suggest how to sidestep the perils of alcoholic or sugary beverages. By Pete Wells A reporter for the Food section, Pete Wells was The Times’s chief restaurant critic for 12 years. Published Jan. 26, 2026Updated Jan. 26, 2026 Reset Your Appetite This is…
Published Jan. 23, 2026Updated Jan. 23, 2026 Summer is easy to love with its barefoot breezy days and spectacular produce. But loving winter — with its bone-chilling wind and sometimes sad root vegetables — can require a bit more effort. While warm socks and good boots can help, you should also have an excellent recipe…
Published Jan. 23, 2026Updated Jan. 23, 2026 Summer is easy to love with its barefoot breezy days and spectacular produce. But loving winter — with its bone-chilling wind and sometimes sad root vegetables — can require a bit more effort. While warm socks and good boots can help, you should also have an excellent recipe…
Published Jan. 22, 2026Updated Jan. 22, 2026 You’re reading The Veggie. Tanya Sichynsky shares delicious vegetarian recipes. Get it sent to your inbox. Credit…Adam Centrella When you are outfitted with a mic in the New York Times Cooking kitchen studio, a producer on set will conduct the soundcheck with a prompt: “Tell me what you…
Published Jan. 22, 2026Updated Jan. 22, 2026 If you think eating healthfully is too much work, let us introduce you to the miracle of the sheet-pan dinner. These smart recipes make throwing together a nutritious meal easy, since a protein shares the pan with veggies or starches (or both) for streamlined cleanup. Sheet-pan recipes also…
10 a.m. Navigate a dizzying market When Mexico City was still the Aztec capital of Tenochtitlan, the district of La Merced, in the southeastern edge of the Historic Center, served as a dock for goods from the mainland. There’s no water anymore, but with its thousands of informal vendors and 11 or so covered markets,…
By Genevieve Ko Genevieve Ko, a senior editor who oversees recipes on NYT Cooking, spent nine months working with Times engineers on this feature. Published Jan. 20, 2026Updated Jan. 20, 2026 You’ve probably asked yourself whether you can turn a recipe that makes four servings into dinner for two or a feast for eight. It…
In the third part of a monthlong series, Pete Wells and experts say a healthier diet begins with understanding what drives your eating, and slowing down. By Pete Wells A reporter for the Food section, Pete Wells was The Times’s chief restaurant critic for 12 years. Published Jan. 19, 2026Updated Jan. 19, 2026 Reset Your…
By Samantha Cassetty Samantha Cassetty is a registered dietitian nutritionist. Published Jan. 15, 2026Updated Jan. 15, 2026 Reliable chicken can be at the center of just about anything: a healthy, satisfying braise, quick weeknight dinners, grab-and-go lunches, the party table. But that dependability can also make it the stuff of ruts. The recipes below illustrate…
By Samantha Cassetty Samantha Cassetty is a registered dietitian nutritionist. Published Jan. 15, 2026Updated Jan. 15, 2026 Reliable chicken can be at the center of just about anything: a healthy, satisfying braise, quick weeknight dinners, grab-and-go lunches, the party table. But that dependability can also make it the stuff of ruts. The recipes below illustrate…
