By David Tanis David Tanis writes a monthly cooking column for The New York Times. Though he has had a long career as a chef, he has always been a passionate home cook, and is well known for serving simple, rustic food, family-style. He is also the author of several cookbooks featuring seasonal cooking. Published…
On a bright March morning, Paul Christman hiked through deep snowdrifts on the bank of Avon Valley Brook in the western Maine mountains, leading a crew wearing waders and shouldering unwieldy backpacks. One crew member carried a pack basket loaded with battered funnels crafted from stovepipes, duct tape and plumbing pipes. Another lugged a water…
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 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…
