Published March 26, 2026 Updated March 26, 2026 Most of the year, Tara Lazar, founder of F10 Creative, a Southern California restaurant group, cooks alongside her houseguests. At a 16-foot island, made from an ailing walnut tree trucked hundreds of miles from outside Sacramento to her home in the Old Las Palmas neighborhood of Palm…
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 March 23, 2026 Updated March 23, 2026 Since the food writer Molly Stevens published her…
Published March 2, 2026Updated March 2, 2026 Boneless, skinless chicken breasts are a weeknight lifesaver: They’re fuss-free, they cook quickly and their mild flavor works as a blank canvas, soaking up any marinades, seasonings or sauces they’re paired with. Below are 17 of our most popular boneless chicken breast recipes, most of which are ready…
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…
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 Jan. 12, 2026Updated Jan. 12, 2026 Plonk yourself anywhere in the world, and you won’t be…
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 Nov. 17, 2025Updated Nov. 17, 2025 There are countless ways to roast a chicken, and the…
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…
