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…
Our recipe tester called one of them “miraculous.” Cook through these dishes, and level up your weeknight game.Linda Xiao for The New York Times. Food Stylist: Sue Li. Published Oct. 8, 2025Updated Oct. 8, 2025 This video and article are part of Cooking 101, our series on kitchen fundamentals. Every episode covers a different technique,…
These seven tips from Ali Slagle will make sure every day of squash season is a good one. Hetty Lui McKinnon’s coconut curry with squash and tofu employs several tips — adding lime and coconut, roasting — for bringing out the best in squash.Linda Xiao for The New York Times. Food Stylist: Judy Kim. By…
This South Asian staple has a long history and can make any dish richer and more delicious. Bobbi Lin for The New York Times. Food Stylist: Maggie Ruggiero. Published Sept. 5, 2025Updated Sept. 5, 2025 When I was growing up, the scent of butter simmering signaled that something special was happening. Making ghee was not…
