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 Feb. 23, 2026Updated Feb. 23, 2026 Baked pasta doesn’t even have to try to be a…
Chickpea anxiety is real. We can help. By Tanya Sichynsky Tanya Sichynsky is the author and host of The Veggie, a vegetarian cooking newsletter and video series. Published Oct. 2, 2025Updated Oct. 2, 2025 You’re reading The Veggie. Tanya Sichynsky shares delicious vegetarian recipes. Get it sent to your inbox. By The New York Times…
That summery staple can be so much better with these expert tips. Mark Weinberg for The New York Times. Food Styling by Barrett Washburne. Published Aug. 8, 2025Updated Aug. 8, 2025 There’s no reason pasta salad has to thud onto plates. A few tweaks — like outside-the-box shapes, livelier dressings and loads of vegetables —…
TL;DR: It’s not necessarily the pasta water. It’s the marriage of starch, cheese and water, Eric Kim writes. This spoonable pasta is a dance of sorts between two pots: one with fresh green beans and orecchiette, the other with sausage ragù.David Malosh for The New York Times. Food Stylist: Simon Andrews. Published May 28, 2025Updated…
