Published Feb. 3, 2026Updated Feb. 3, 2026 We’ve all been there: It’s the last quarter of the Super Bowl, and over on the buffet, the chicken wings are cold, the guacamole is brown and the once-lush and smooth dips have taken on the consistency of wallpaper paste. If you’re hosting, there’s a better way. These…
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…
By Samantha Cassetty Samantha Cassetty is a registered dietitian nutritionist. Published Jan. 8, 2026Updated Jan. 8, 2026 Cooking at home remains one of the most reliable ways to eat well, giving you control over ingredients, portions and seasonings. It also makes it easier to build meals around whole foods instead of heavily processed options. But…
By Samantha Cassetty Samantha Cassetty is a registered dietitian nutritionist. Published Jan. 3, 2026Updated Jan. 3, 2026 Everyone wants to eat better, but who has the time? The truth is, healthy eating is easier than you think. It’s really about making small, smart choices consistently that can make a big difference over time, like cooking…
Published Jan. 1, 2026Updated Jan. 1, 2026 After weeks of festive holiday meals, you may be craving a return to comforting routines in the kitchen (and more vegetables). Cooking for yourself, with a little care and an eye to some lighter fare, can be the best way to treat yourself. We asked our Food staff…
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…
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…
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 Oct. 30, 2025Updated Oct. 30, 2025 Date night doesn’t have to mean reservations, crowded restaurants and a huge bill. You can make a night at home feel special with some mood lighting (dimmers! candles!) and delicious food. These easy recipes come together in an hour or less, and are guaranteed to impress without spending…
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,…
