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 Dec. 3, 2025Updated Dec. 3, 2025 I know I sound like a broken record, but it’s hard to believe that 2025 is already coming to a close. When the ball drops on Dec. 31, New York Times Cooking will have developed, tested and published more than 1,000 recipes this year. You loved so many,…
This year’s Cookie Week recipes are inspired by the flavors of treats we love, like mint chocolate chip ice cream, Vietnamese coffee and gingery Dark ’n’ Stormy cocktails. By Vaughn Vreeland Photographs by Rachel Vanni Styled by Samantha Seneviratne and Megan Hedgpeth Vaughn Vreeland is a supervising video producer for NYT Cooking. An avid baker…
Published Nov. 21, 2025Updated Nov. 21, 2025 Change is constant when it comes to, well, everything. And while it’s certainly fun to try a new and exciting recipe every once in a while, having a recipe box full of tried and true favorites can be a real comfort. That’s especially true at Thanksgiving, when you’ve…
Published Nov. 14, 2025Updated Nov. 14, 2025 The other day, I came home from the grocery store and laughed aloud as I unloaded a three-pound package of ground beef, a three-pound package of ground turkey, a two-pound package of ground pork and a one-pound package of ground chicken. (Somewhere in the great beyond, my Midwestern…
By Carolina Gelen Carolina Gelen is a recipe developer and James Beard Award-winning cookbook author. A Transylvania native, she draws heavily from her upbringing, creating resourceful recipes that focus on flavor and comfort. Published Nov. 14, 2025Updated Nov. 14, 2025 There are three different types of dessert people: cake people, custard people and pastry people….
By Samantha Cassetty Samantha Cassetty is a registered dietitian nutritionist. Published Nov. 13, 2025Updated Nov. 13, 2025 Thanksgiving comes only once a year. So even if you typically aim to eat a well-balanced diet, helping yourself to a scoop of buttery mashed potato casserole or a generous slice of apple crumb pie on the year’s…
