Or perhaps you saw Sohla El-Waylly’s fried chicken feast and will be following her plan to the letter. (It’s never a bad idea ...
David Malosh for The New York Times. Food Stylist: Simon Andrews. On a hot July day in the New York Times Cooking studio ...
Colorful and covetable: green beans with red onion and lime; maple roasted squash; red cabbage wedges with walnuts and feta.
Tennessee onions are a golden casserole of thinly sliced onions, loads of butter, a spray of spices and a whole lot of cheese ...
A minimalist blend of butter, miso and Parmesan, the sauce emulsifies to coat each pasta strand with silky, umami richness.
“You’ll get over it,” said my then-supervisor, a Thanksgiving veteran. In the years since, I’ve roasted whole turkeys in ...
My recipe for roasted sausages with grapes and onions works well with any type of sausage and any color grape (though red and ...
Chicken au poivre is a fancy-feeling take on a velvety French classic.
If you’d like your holiday bird to be smaller, craggy-coated and scattered with crispy sage, Sohla El-Waylly has a recipe for ...
Julie Miller documented one strange sleepover for Vanity Fair this month: a lengthy interview with Karen Read, the ...
Melissa Rodriguez opens Crane Club in the Al Coro space, the Anton’s team take on all-day Italian at Leon’s and more.
Chefs, writers, editors and a bookseller gathered to debate — and decide — which titles have most changed the way we cook and eat.