Published Aug. 14, 2025Updated Aug. 14, 2025 By The New York Times Cooking Tanya Sichynsky is the author and host of The Veggie, our vegetarian cooking newsletter and a new video series. Every few months in my weekly newsletter, The Veggie, I set out to address a smattering of reader questions and fulfill recipe requests…
Make-ahead burritos, easy chickpea salad, baked chicken meatballs and more tasty lunch ideas for little bodies with long days. Mark Weinberg for The New York Times. Food Stylist: Michelle Gatton. Published Aug. 12, 2025Updated Aug. 12, 2025 When my two girls are grown, I’ll probably find myself weeping in the lunchbox aisle, reminiscing about how…
These dishes prove that fruit doesn’t need to be perfect to be just right. An overflowing fruit bowl. Cooking your underripe fruit is a smart way to extend their lives.Karsten Moran for The New York Times Published Aug. 4, 2025Updated Aug. 4, 2025 Eating a perfectly ripe peach so juicy you have to stand over…
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…
The cookbook author Kenji López-Alt knows burgers inside and out. Here are his nonnegotiable rules for success. One tip: Cooking thinner burgers largely on one side helps with their browning and flavor.Ryan Liebe for The New York Times. Food Stylist: Simon Andrews. Published July 23, 2025Updated July 23, 2025 As a professional chef, food writer…
You’ll want to commit these recipes to memory. Whether you prefer a light, lovely garden salad or you’re more partial to starchy, satisfying potato salad, there should be something for you to love in the list below.Armando Rafael for The New York Times. Food Stylist: Simon Andrews. Published July 22, 2025Updated July 22, 2025 Salad,…
Less stress, fewer dishes and more time to enjoy the great outdoors. Mark Bittman’s salmon and tomatoes in foil.Linda Xiao for The New York Times. Food Stylist: Simon Andrews. Published July 17, 2025Updated July 17, 2025 Camping invites us to slow down, reconnect with nature and savor life’s simple pleasures. But when it comes to…
Weeknight wins again with easy recipes like hoisin noodles, lemon-pepper chicken and honey garlic shrimp leading the pack. Hetty Lui McKinnon’s hoisin garlic noodles landed near the top of the list.Rachel Vanni for The New York Times. Food Stylist: Monica Pierini. Published July 15, 2025Updated July 15, 2025 Time is a weird thing. It’s been…
Whether you cook it until melty or leave it gorgeously firm, it’s always delicious. Nargisse Benkabbou’s crispy halloumi with cherry tomatoes and white beans.Linda Xiao for The New York Times. Food Stylist: Judy Kim. Published July 7, 2025Updated July 7, 2025 There’s a reason halloumi is the secret star of any dish it’s in. Unlike…
Bring the taste of summer inside with these delicious s’mores-inspired desserts. Melissa Clark’s oven s’mores.Johnny Miller for The New York Times. Food Stylist: Samantha Seneviratne. Published July 1, 2025Updated July 1, 2025 There’s something so nostalgic (and messy!) about the combination of toasted marshmallows, melted chocolate, graham crackers. But you don’t need a campfire to…
