Published March 26, 2026 Updated March 26, 2026 There are some desserts that feel just right for Easter: elegant and impressive enough for the holiday table but with no last-minute work. This Earl Grey chocolate tart fits that role perfectly. It’s rich without feeling heavy and fragrant without being fussy, all while comfortably meeting the…
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 March 23, 2026 Updated March 23, 2026 Since the food writer Molly Stevens published her…
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…
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 —…
