By Genevieve Ko Genevieve Ko, a senior editor who oversees recipes on NYT Cooking, spent nine months working with Times engineers on this feature. Published Jan. 20, 2026Updated Jan. 20, 2026 You’ve probably asked yourself whether you can turn a recipe that makes four servings into dinner for two or a feast for eight. It…
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 Dec. 8, 2025Updated Dec. 8, 2025 Maybe you’ve seen grease-fire videos circling on social media, and now the thought of frying…
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 Nov. 17, 2025Updated Nov. 17, 2025 There are countless ways to roast a chicken, and the…
Use this guide to plan any type of gathering and start with this effortless but stunning fall menu. Following a checklist for preparing the food and the table for a party makes entertaining easy.Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne. Prop Stylist: Megan Hedgpeth. Published Oct. 1, 2025Updated Oct. 1, 2025…
A good olive oil can truly make a dish. Here’s Andy Baraghani’s advice for how to shop and cook with it. Treat olive oil like the star it is, and it will pay you back in dividends.Christopher Testani for The New York Times. Food Stylist: Spencer Richards. Published Aug. 26, 2025Updated Aug. 26, 2025 This…
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…
