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 March 2, 2026Updated March 2, 2026 Boneless, skinless chicken breasts are a weeknight lifesaver: They’re fuss-free, they cook quickly and their mild flavor works as a blank canvas, soaking up any marinades, seasonings or sauces they’re paired with. Below are 17 of our most popular boneless chicken breast recipes, most of which are ready…
Published Feb. 26, 2026Updated Feb. 26, 2026 We firmly believe that there’s a tomato soup for everyone, and here you’re bound to find one that’s just right for you. We’ve got classic as well as unconventional versions, some made with canned tomatoes, others with fresh. Need something fast for a weeknight? It’s here. Fancy a…
By Eric Kim Eric Kim is a food columnist for The New York Times Magazine and a recipe developer and video host for NYT Cooking. A native of Atlanta, he is also the author of the cookbook “Korean American.” Published Feb. 18, 2026Updated Feb. 18, 2026 I had never noticed jeon in my youth, not…
It’s Dumpling Week, our annual tribute to one of everyone’s favorite foods, with recipes to get you pinching and pleating. By Genevieve Ko Photographs by Rachel Vanni Styled by Sue Li and Megan Hedgpeth Genevieve Ko is a senior editor of NYT Cooking and Food at The New York Times. Published Feb. 16, 2026Updated Feb….
Published Feb. 6, 2026Updated Feb. 6, 2026 We’ll let the experts argue about whether the aphrodisiac qualities of chocolate are physiological or psychological. If it tastes great and makes you feel good, we think that’s reason enough to whip up a chocolaty dessert, whether you’re celebrating Valentine’s Day or just because. Here are 16 easy…
Published Feb. 6, 2026Updated Feb. 6, 2026 When the winter winds blow, those of us at New York Times Cooking like to whip up something warm and delightful. Here are the cozy dishes our staff turns to when we’re stuck inside and hungry. Credit…David Malosh for The New York Times. Food Stylist: Simon Andrews. I…
By Samantha Cassetty Samantha Cassetty is a registered dietitian nutritionist. Published Jan. 29, 2026Updated Jan. 29, 2026 If you’re trying to eat more vegetables, consider slurping more soup. Most of them rely on vegetables as a base, and from there, it’s easy to add even more for a belly-filling, nourishing meal. Without much effort, you…
