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 April 6, 2026 Updated April 6, 2026 Whether your go-to scrambled eggs are big diner-style curds,…
Published March 27, 2026 Updated March 27, 2026 The best Passover desserts triumph despite (or because of) the dietary restrictions of the holiday. The traditional requirement to avoid wheat flour and all grain-based foods except for matzo leads straight to nutty, tender tortes leavened with whipped eggs; crunchy matzo toffee in countless variations; fudgy flourless…
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 March 20, 2026 Updated March 20, 2026 Salmon is something to savor for many reasons: its…
By Samantha Cassetty Samantha Cassetty is a registered dietitian nutritionist. Published March 19, 2026 Updated March 19, 2026 You don’t have to use a lot of salt to make bold, satisfying meals. In fact, flavorful ingredients like citrus, coconut milk, garlic, ginger, herbs and spices can do a lot of the heavy lifting. We need…
By Samantha Cassetty Samantha Cassetty is a registered dietitian nutritionist. Published March 13, 2026Updated March 13, 2026 Most of us know that if you want to feel pleasantly full and satisfied after a meal — not stuffed and sleepy — you should aim for a happy balance of protein, fiber and flavor on your plate….
Published March 6, 2026Updated March 6, 2026 You don’t have to stand over a simmering pot for hours to make a delicious, comforting soup. Each of these 18 recipes comes together in around 20 minutes, proving that you can have a quick and satisfying meal without sacrificing comfort or flavor. They’re perfect for busy weeknights,…
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…
