An array of chile pastes make it easier than ever to bring a little — or a lot — of heat into your cooking. But how can you tell which one is right for you? Chile pastes come in a range of tastes and textures and all deliver a welcome hit of heat.Julia Gartland for…
Overnight oats, egg bites, cottage cheese bowls and more nourishing meals to start your day. Lidey Heuck’s maple sausage egg muffins.Christopher Testani for The New York Times. Food Stylist: Spencer Richards. Published Aug. 29, 2025Updated Aug. 29, 2025 If the internet is making you worry that you aren’t eating enough protein, you can breathe a…
A good olive oil can truly make a dish. Here’s Andy Baraghani’s advice for how to shop and cook with it. Treat olive oil like the star it is, and it will pay you back in dividends.Christopher Testani for The New York Times. Food Stylist: Spencer Richards. Published Aug. 26, 2025Updated Aug. 26, 2025 This…
Peanut butter noodles, microwave Nutella cake and more one-pan wonders and no-cook recipes with super-short ingredient lists to save you a trip to the dining hall. Armando Rafael for The New York Times. Food Stylist: Simon Andrews. Published Aug. 26, 2025Updated Aug. 26, 2025 Let’s be real, cooking in a college dorm isn’t always easy….
The stars of the film “Honey Don’t!” visited the New York Times studio kitchen to toss some pizzas. Aubrey Plaza and Margaret Qualley star in “Honey Don’t!”Taylor Miller for The New York Times Published Aug. 21, 2025Updated Aug. 21, 2025 Welcome to the Pizza Interview, a new series from The New York Times Cooking where…
Cooking in a rental property can be stressful, but packing a few treasured items from home can help you actually relax. Chances are good that a rental kitchen won’t come stocked with all your home comforts. Molly DeCoudreaux for The New York Times By Vaughn Vreeland Vaughn Vreeland has learned the hard way that there…
Made with summer fruit and tart seasonings, chamoy is a Mexican condiment that brings a tangy zip to sweet and savory dishes alike. In its sauce form, chamoy is often enjoyed as a dip for crisp, refreshing produce, like jicama, cucumber and watermelon.David Malosh for The New York Times. Food Stylist: Simon Andrews. By Paola…
Published Aug. 14, 2025Updated Aug. 14, 2025 By The New York Times Cooking Tanya Sichynsky is the author and host of The Veggie, our vegetarian cooking newsletter and a new video series. Every few months in my weekly newsletter, The Veggie, I set out to address a smattering of reader questions and fulfill recipe requests…
Make-ahead burritos, easy chickpea salad, baked chicken meatballs and more tasty lunch ideas for little bodies with long days. Mark Weinberg for The New York Times. Food Stylist: Michelle Gatton. Published Aug. 12, 2025Updated Aug. 12, 2025 When my two girls are grown, I’ll probably find myself weeping in the lunchbox aisle, reminiscing about how…
The best ice cream this summer is the one you create: Make your own flavors with this easy vanilla base and five smart tips. Turn your homemade ice cream into a sundae bar with your favorite toppings. David Malosh for The New York Times. Food Stylist: Barrett Washburne. By Scott Loitsch Scott Loitsch, NYT Cooking’s…
