Classic Shrimp Scampi

Scampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines). Italian cooks in the United States swapped shrimp for scampi, but kept both names. This classic recipe makes a simple garlic, white wine and butter sauce that goes well with a pile of pasta or with a hunk of crusty bread.

Nonalcoholic Smoky Citrus Punch

Historically, punch is an alcoholic drink, made with a spirit, sugar, citrus and spice, but this variation drops the spirit and doubles down on its other central components.

Cinnamon Rolls, but Make Them a Cake

No yeast, no proofing, just a big Bundt cake — cloaked in cream cheese frosting, of course — from Genevieve Ko.

Warming Black-Eyed Peas to Welcome New Year’s Fortunes

David Tanis pairs his rich recipe with a bright cabbage salad and finishes it with some unforgettable spiced apple fritters.

Lalyn Takes a Modern Approach to Thai Home Cooking

Bar Manje takes over the nights at Good Enough to Eat, the White Horse Tavern team open Dandelion and more restaurant news.

Fancy Mains Without the Time Commitment

Chile crisp and honey roasted salmon, garlicky beef tenderloin and butter paneer for your holiday table.

Where Do Aprons Go to Retire? A Tiny Museum in Mississippi.

For nearly two decades, Carolyn and Henry Terry have amassed the world’s largest collection of domestic armor.

Restaurant Review: ChòpnBlok in Houston

In the age of boring bowls, Ope Amosu’s ChòpnBlok in Houston brings a welcome jolt of flavor, energy and joy.

Sesame Scallion Buns

Crackly fried Chinese scallion pancakes take the form of baked buns here, crisp on the sesame-speckled outside and tender within.

Yuzu and Raspberry Tart

Yuzu is an East Asian citrus fruit whose flavor is similar to lemon or lime, with a slight floral undertone and pleasant bitterness. In this tart, the acidity of the yuzu is balanced with just enough sweetness to help it shine, and a bit of butter gives the citrus curd a smooth, creamy texture.

Tiramisù Pie

What happens when you cross a tiramisù with a cream pie? Here, rich tiramisù-flavored cream and coffee-soaked ladyfingers are layered into a dark, crisp Oreo crust and covered with a confetti of chocolate curls.

Pastis Gascon (Crispy Apple Pie)

Apple pie has a French cousin, and its name is pastis Gascon. Hailing from Gascony in southwestern France, it is the meeting of several divine things: Apples, Armagnac and phyllo.

How to Make Döner Kebab Like a Cypriot Mom

Yes, you can take the kebab out of the shop and make a version at home. This viral recipe proves it.

It’s the Most Wonderful (Warm) Punch of the Year

Ponche Navideño merges holiday spice with tropical fruit to make one of the season’s most festive sippers.

Jim Beam Halts Production, as Whiskey Market Struggles

The bourbon giant is closing its flagship distilling operation for all of 2026.

The Secret to the Easiest New Year’s Party Spread

Make these quick Melissa Clark recipes — a squash tart, baked Brie and tuna rillettes — and then supplement them with nuts, chips or whatever else you have on hand.

It’s Time for Tamales

Rick Martínez’s recipe is a hit with readers: “Wow. This is as legit as it gets. Amazing recipe, truly, truly authentic.”

You Know Panettone. Now Meet Its Rarer, Even More Difficult Cousin.

Pandoro can frustrate even some of the world’s best bakers, but the results are worth it.

Here Are Six Holiday Feasts for You

Pernil, prime rib roast and lemon butter salmon with dill anchor generous (but completely doable) holiday dinner menus.

Behind the Curtain of Luxury Room Service at the Plaza Hotel

This is the busiest season for Syed Rahmani, who has been tending to well-heeled guests for 27 years.

Now Bring Us Some Sticky Toffee Pudding

No tricky techniques, no specialty ingredients, just perfect sticky toffee pudding with “extra” sauce.

Make Sugar Cake Your New Holiday Tradition

Moravian sugar cake is a pillowy cake-bread hybrid with a caramelized crust and, best of all, little pockets of crunchy, buttery sugar.

Restaurant Review: Bánh Anh Em in Manhattan

Bánh Anh Em, in Manhattan’s East Village, sizzles with scrappy, ad-hoc cooking that shows off the full fervor of Vietnamese cuisine.

Dubai Chocolate Cake

Dubai chocolate has become a worldwide phenomenon for good reason: Few can resist the combination of rich chocolate and creamy pistachios punctuated by crispy bits of toasted kataifi. This cake transforms those flavors into a showstopping dessert with stunning layers.

Marry Me Salmon

A take on Marry Me Chicken, this dish is the weeknight fish you cook for your future life partner. Perfectly seared salmon bathed in a creamy sun-dried-tomato gravy is anchored by the familiar one-two punch of dried oregano and crushed red pepper.

Giant Mont Blanc

Mont Blanc is a truly classic dessert, and since its creation in France in the 19th century, it has undergone various transformations. In its simplest form, sweetened chestnut “noodles” or “vermicelli” meet a mound of whipped cream, piled high to evoke an Alpine snow-covered mountain.

6 Cookie Tips in 60 Seconds from NYT Cooking

Remember these tips from Genevieve Ko, a senior editor for NYT Cooking, when you make your next batch of holiday cookies.

Make-Ahead French Toast With Maple Apples

With reader (and staff) favorites from this week.

Mapping an Ever-Evolving Cuisine

In her latest book, Diane Kochilas looks at the evolution of Greek cooking and restaurants in Athens and beyond.

Vegan Cacio e Pepe

This speedy vegan take on cacio e pepe utilizes a classic technique: Cook the pasta just short of al dente, reserve some of the starchy pasta water to add body to the sauce, then simmer the pasta in its sauce with a splash of pasta water, stirring vigorously until the sauce is emulsified.

3 Make-Ahead Holiday Brunch Recipes for a Crowd

Turn Genevieve Ko’s cinnamon roll Bundt cake, breakfast enchiladas or sesame scallion buns into a new holiday tradition.

The Second Annual Where to Eaties

Our off-the-rails restaurant awards ceremony is back.

Make-Ahead, Easy-to-Transport Christmas Casseroles

Wild rice and mushroom casserole, slow-baked beans with kale and other festive showstoppers for the holiday feast.

How Many Ski Chalets Does a Mountainless City Need?

Restaurants, bars and hotels have gone full après-ski, hold the skiing.

Sticky Coconut Chicken and Rice, One-Pot and Pretty Perfect

Plump pieces of chicken thigh cook on top of gingery coconut rice studded with cashews, while cilantro and hot sauce add freshness and heat.

A $600 Suckling Pig? Wagyu for All? On Menus, It’s a New Gilded Age

In Manhattan and across the country, restaurants are trotting out ever-pricier dishes and luxury upgrades to meet the demand from affluent diners.

No-Churn Olive Oil Ice Cream With Hot Fudge

At Ecco restaurant in Atlanta, one dessert stands above the rest: a salted olive oil gelato. Inspired by that dish in flavor but not in method, this frozen treat doesn’t require an ice-cream maker.

This Dance Party Has Everything. (It’s at a Supermarket.)

Noche Buena brings together Filipino communities over rich dishes and great music. This year, the celebration started early.

Dip for Dinner, Holiday Edition

Make this hot honey whipped ricotta for that party you’re going to, or make it for dinner with your favorite crackers and cut up vegetables.

Chicken Stroganoff

This Brazilian stroganoff is a riff on the classic Russian-American beef, mushroom and sour cream stew that was considered peak haute cuisine in the United States during the 1950s.

Amanda Seyfried Is Still Getting Used to Salting Her Food

The star of “The Housemaid” and “The Testament of Ann Lee” met up with Melissa Clark in the New York Times kitchen studio for a lesson in soup.

Kashi Offers Indian Supper Club Fare in Downtown Brooklyn

A calorie-conscious bowl restaurant in SoHo, Iberian nibbles in Chelsea and more restaurant news.

Beef Biryani, Green Chile Bean Bake and Sheet-Pan Lemon Turmeric Chicken

Five weeknight recipes that are as simple as they are supremely nourishing and delicious.

This Restaurant Gem Is the Answer to Our Fast Casual Fatigue

In the age of boring bowls, Ope Amosu’s ChòpnBlok brings a welcome jolt of flavor, energy and joy.

The Food Stories That Consumed Us in 2025

From restaurant coverage to the death of a Food Network star, these are our most read articles of the year.

A Richly Spiced Chickpea Stew to Linger Over

Thickened with yogurt and meditative to prepare, this saland-e nakhod is a perfect warming winter dinner.

Dreamy Chai Gingerbread Cookies for Real Life

These easy cookies come together in just an hour and will wow your co-workers (speaking from experience).

This Is My Go-To Fancy Winter Chicken

Genevieve Ko’s roasted orange chicken is so impressive and beautiful for how easy and simple it is.

That ’70s Dessert

This holiday, I’m leaning into retro charm with cherry yum-yum, one-day fruitcake and sock-it-to-me-cake.

Cauliflower Piccata

Piccata sauce — that buttery, briny combination of lemon, butter and capers, silky in texture and tart in flavor — is not just for chicken or swordfish.

Penne al Baffo (Creamy Tomato-Ham Pasta)

“Al Baffo” is said to be the abbreviated version of an Italian expression “da leccarsi i baffi,” which translates to “it is so good you’ll lick your whiskers,” because the sauce is abundant, thick and creamy.

It Took Me 5 Years to Perfect This Persimmon Cake Recipe. Now, It’s Yours.

The juicy fruit shines when baked into a bouncy, tender batter from Eric Kim.

25 Make-Ahead Breakfasts for Relaxed Holiday Mornings

Invest in your future happiness by prepping the festive first meal of the day in advance.

Here It Is, Our Classic Potato Latke Recipe

And more reader (and staff) favorites from this week.

The Best Holiday Party Is a Dessert Party

Set up a table of stunning pies, cakes and pastries for the most wonderful time of year.

How to Make the Most Delicious Cut-Out Christmas Cookies

Forget those bland treats of yore: These tips make holiday cookies delicious and foolproof for anyone.

Where to Eat Like Zohran Mamdani

On the culinary trail of New York City’s mayor elect.

The Season of Shredding (Vegetables)

Pickle latkes, vegetable pajeon and tofu tacos — consider this your invitation to shred your way through the week.

Tender Turkey Meatballs in Tomato Sauce, With Lots of Parm

Add a green salad and some bread (garlic, if you’d like), and that’s a very good dinner.

16 Cheap and Impressive Main Dishes for Your Next Dinner Party

Hosting doesn’t have to be a strain on your wallet. These recipes are both delicious and affordable.

The Most Memorable Wines of 2025

The best bottles Eric Asimov tried this year were not always the oldest. Some were young and fresh, others were venerable. All resonated in unforgettable ways.

There’s Party Power in the Shrimp Tower

Whether to save space, wow guests or indulge in nostalgia, tall food is taking over. This edible tree checks all three boxes.

An Easy Holiday Feast That Won’t Break the Bank

Melissa Clark’s braised pork shoulder with tomatoes, lemons and olives rises to the occasion without much fuss.

Miso and Mushrooms and Leeks, Oh My

This brilliant pasta dish makes the most of just a few ingredients by taking care with each one.

‘Severance’ Actor Michael Chernus Loves an Old Restaurant

“You just feel the history and all the stories that must have happened there and all the people who sat at the bar.”

The Stars Align for Wine in the East Village

Chase Sinzer and Joshua Pinsky open a new wine bar, Chaat Dog comes to Passerine and more restaurant openings.

Chez Ma Tante’s Pancakes

At the Brooklyn restaurant Chez Ma Tante, the brunch pancakes come two to an order, big as dessert plates and almost burnt.

Restaurant Review: Popoca

Tejal Rao, a chief restaurant critic for The New York Times, visits Popoca in Oakland, a restaurant where the chef and owner, Anthony Salguero, puts Salvadoran ingredients and flavors in the spotlight.

Pumpkin Maple Cornbread

Sweetened with brown sugar and maple syrup, this cornbread is hardly typical and extremely versatile: It could be served as breakfast, a snack or even a light dessert.

A Weeknight-Dinner Personality Test

Whatever your answers, these five quick, delicious recipes have you covered.

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Our 12 Best Latke Recipes

These recipes for crispy, golden latkes turn any day into a celebration.

The 23 Best Restaurant Dishes We Ate Across the U.S. in 2025

Crispy fish ssam, knife-cut noodles and more of our favorite bites from a year of eating.

The 14 Best Restaurant Desserts We Ate Across the U.S. in 2025

Dulce de leche flan, cherry pie and more of our favorite sweets of the year.

Spicy Peanut and Pumpkin Soup

This recipe is a promise of warmth on those cool autumn nights. Habanero chiles and peanuts both feature heavily in Nigerian cuisine, and this soup is an adaptation of a long-simmered stew common to much of West Africa.

These Tips Make Latkes Easier to Fry and More Flavorful

Turns out, pickles are a secret ingredient.

A Vegan Chopped Liver for Everyone at the Hanukkah Table

This version, especially delicious in its own way, follows in a long history of the dish, swapping in fresh green beans and walnuts for the liver.

‘I See a Yewande Komolafe Recipe, I Immediately Add It to the Week’s Dinner Menu’

Readers are already in love with her new one-pan spicy chicken thighs and mushrooms.

The Best New Restaurants in New York in 2025

Here are the new kids on the block our critics loved most this year.

Our New York Restaurant Critic Names Her Favorite Dishes This Year

Bánh cuốn, chicken bastilla and 10 other unforgettable plates from 2025.

You Put the Rum in the Cookie and You Eat It All Up

We Had to Have This Chicken Pad See Ew Recipe

It’s from one of our favorite new cookbooks of 2025, and it’s so versatile and delicious.

Vietnamese Coffee Swirl Brownies

Have four words ever gone together so nicely? Leave it to Melissa Clark to give us the brownie we need, nay, deserve.

A Deeply Comforting Bowl of Corny Goodness

Frozen kernels, masa harina and hominy form the base of Rick Martínez’s warming atole de grano (savory corn porridge with chicken).

3 Easy Holiday Snacks to Kick Off Any Holiday Party

The best way to start the celebration? Serving these unforgettable treats.

Brazil Has a Cachaça Cocktail for Every Season

If summer is for bottomless caipirinhas, winter is all about warming quentão. Here are recipes for both.

Locro de Gallina (Chicken Soup With Squash, Green Plantains and Yuca)

Derived from a Quechua term for a hearty soup-stew hybrid, locro originated in the Andes mountain range but today encompasses a glut of South American soups that vary from country to country, and household to household.

Chuck Kesey, Probiotic Yogurt Pioneer, Dies at 87

The younger brother of Ken Kesey, the novelist and counterculture luminary, he turned a defunct creamery into what is now Nancy’s Probiotic Foods.

This Cookie Is So Rich

Sue Li loves a Payday (bar), so she channeled its essence into her 2025 Cookie Week cookie.

Here’s Our Most Popular Recipe of 2025

Zaynab Issa’s smashed beef kebab with cucumber yogurt is, naturally, a smash with our readers: “Looking for an excuse to make this again A.S.A.P.”

Cheesy Baked Cauliflower

A person could, in theory, just pour cream over cauliflower, drape it with cheese, bake it and be happy with the results. But taking just a few minutes to infuse that cream with garlic and rosemary — or other herbs, or citrus peels, or fresh or dried chiles — creates a side dish that might actually overshadow the main.

The State of the Burger Address

A lot of new burgers hit the scene this year. These three are worth the hype.

I Scream for These Mint Chip Cookies

Eric Kim’s 2025 Cookie Week entry captures the tingly, creamy, chocolaty flavors of the classic ice cream.

What to Do With All Those Root Vegetables

You have carrots, parsnips, sweet potatoes; I have recipes.

There’s Never Been a Better Time to Quit Caffeine

Cafes across the United States are embracing the low- and no-caffeine lifestyle, with options that are a far cry from dusty tea bags and rewarmed decaf.

Beans and Greens and Vodka

That is, beans and greens alla vodka, a five-star Ali Slagle reader favorite.

17 Three-Ingredient Appetizers, So You Can Enjoy the Party, Too

These simple party snacks get you out of the kitchen and into the fun.

Restaurant Review: Yamada

This week Ligaya Mishan, one of The New York Times’s chief restaurant critics, reviewed Yamada. This unshowy restaurant in Manhattan’s Chinatown exemplifies the subtle art of the most rarefied form of Japanese cooking.

A Winter Dinner Menu That Brings the Sunshine

This hearty meal, featuring lamb meatballs and a pear and radicchio salad, is punctuated with a spectacularly sunny, yet festive, lemon roulade.

Honey, We Shrunk the Coconut Cake

Samantha Seneviratne’s coconut cake snowballs condense the essence of the original into charming three-bite treats.

Is There a Better Way to Cut a Cake?

Rings, zigzags, slabs and elaborate geometric designs are giving savvy party hosts new methods for a more equitable slice.

Chateau Royale, Los Burritos Juárez, Bar Kabawa and Bartolo

Our first batch of brief starred restaurant reviews, from our contributing critics Mahira Rivers and Ryan Sutton.

Your Fish Wants Miso-Butter Bread Crumbs

Kay Chun’s recipe calls for cod, but you could smear this garlicky, gingery topping on any other fish fillets you like.

The Most Popular Recipes of 2025

Chicken stew, Dubai chocolate, egg bites: You loved them all year. Now, see what rose to the top.

The Tiger Lily Kitchen Team Goes Gluten-Free at KIMMI

Godunk offers up a spread of Thai dishes, Golden Ratio leans into fruits and vegetables for its cocktails and more restaurant news.

Yes, This Is a Cookie

It’s not mortadella. It’s Claire Saffitz’s strawberry-almond cookie, speckled with pistachios and macadamia nuts.

Pumpkin Bread With Brown Butter and Bourbon

This hearty pumpkin bread is a sophisticated twist on the traditional version with the addition of bourbon (teetotalers can substitute apple cider), browned butter and cardamom.

Coffee Jelly With Salted Caramel Whipped Cream

Topped with dollops of freshly whipped salted caramel cream, this soft Japanese coffee jelly makes the perfect post-dinner pick-me-up — and is essentially a sweetened espresso in jiggly form.

A Cozy Soup for a Quiet Week

With quick-cooking red lentils and creamy coconut milk, Zaynab Issa’s recipe is perfect for a weeknight meal.

The 14 Best Cookbooks of 2025

Exceptional new cookbooks, with fresh takes on easy baking, Thai cooking in America and seasonal pasta, as tested by New York Times Cooking and the Food desk.

Four Stars for Yamada, the Height of Kaiseki Cuisine in New York

The ever-changing menu at this unshowy restaurant in Chinatown exemplifies the subtle art of the most rarefied form of Japanese cooking.

What Makes a Four-Star Restaurant? Our Critics Break It Down.

As Ligaya Mishan gives highest honors to a Japanese kaiseki counter in New York, she and Tejal Rao discuss what goes into the decision.

The Stew That Takes Me Back Home to Lagos

Ọbẹ̀ onírù, also known as ofàdà stew or designer stew, is open to adaptation, but always tastes of comfort.

Welcome to Cookie Week!

New York Times Cooking’s annual tradition — in which we share our finest holiday cookie recipes and videos — is here, and I’m thrilled to share mine!

Time to Rest, Reset and Eat Noodles

Specifically these fast and friendly hoisin garlic noodles, which welcome whatever toppings you’d like.

The Most Interesting Wine Books of 2025

A fascinating history of California wine, a beginner’s handbook, “A Cynic’s Guide” and visits to natural producers in France and England, with recipes

These 7 Cookies Will Be the Life of Every Party

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.

Chickpea, Spinach and Feta Pie

Bringing together inspiration from two great Greek pies, spanakopita (spinach and feta) and prasopita (leek), this one-skillet dish also incorporates chickpeas for extra heartiness.

Fried Rice Is Your Friend

When you need to use up those last bits of dark meat, two carrots and a half-bag of green beans, turkey fried rice is there for you.

‘I’ve Never Eaten, Let Alone Made, a Better Sugar Cookie’

Readers love Samantha Seneviratne’s soft and chewy sugar cookies, and so do I.

’Twas Two Nights Before Cookie Week

And all through the house, not a baker was stirring — yet.

The Leftovers (2025)

You have a turkey carcass, cranberry sauce and some cheese scraps. We have spicy, reviving birria de pavo and cranberry grilled cheese.

A Bunch of People Are Out of Town, Let’s Feast!

Four restaurants to check out before the holiday crowds descend in full force.

Your Turkey Is Done at 165 Degrees

And more Thanksgiving Day affirmations, tips, snacks and drinks (margs, anyone?).

If You’re Reading This on Thanksgiving, It’s Not Too Late

Last-minute holiday recipes for side dishes and desserts, and a few ideas for tomorrow.

How Should I Store Sweet Potatoes?

Keep the Thanksgiving favorite fresh long after the holiday with these tips.

Spinach Corn Dip Is the Ideal Party Snack

Or, as one reader puts it, “what I want to eat for dinner for the rest of my days.”

Mbatata (Sweet Potato Cookies)

Mbatata is the word in Chichewa for the dense, creamy variety of this starchy root vegetable. In Malawi, mbatata is typically prepared by roasting whole or simmering cubes in liquid until soft enough to crush. This recipe, a modern take on mbatata, is a soft baked cookie using sweet potato purée, lightly folded with flour, melted butter, brown sugar, dried fruit and spices.

Hojicha Cheesecake Pie

A Japanese toasted green tea with warm, nutty flavor, hojicha is perfect for a sweet pie. This recipe calls for hojicha powder, which is readily available at Japanese grocery stores or online.

At This Vegas Pop-Up, Caviar, Celebrity Chefs and a 200 M.P.H. View

For race weekend, a restaurant staffed by big names in the food world is suspended above the man-made lake at the Bellagio hotel.

The Pizza Interview: Ariana Grande and Jonathan Bailey

The ‘Wicked: For Good’ co-stars stopped by the New York Times studio kitchen to make pizzas while chatting about cooking, food and their new film.

Cranberry Curd Tart, Our Most Popular Thanksgiving Dessert

And some classic, no-fail sides for that dinner that you have on Thursday.

Ramen by Ra Graduates From Bowery Market to Bricks and Mortar

Gertie moves from Williamsburg to Prospect Heights, Michelin shakes things up and more restaurant news.

Goan Curry Shrimp, Sweet and Sour Eggplant and One-Pot Chicken and Rice

Saucy, punchy flavors before the potatoes hit on Thursday.

How New York Could Protect Its Street Vendors

The city’s history can be understood through the people who sell food on sidewalks. Here’s how New York could set them up for success.

Anxiety. It’s What’s for Thanksgiving Dinner.

In a year of high prices, economic uncertainty and other jitters, America is united in uncertainty — and poultry.

This California Restaurant Is Making Magic With Cheese and Masa

At Popoca in Oakland, Anthony Salguero puts Salvadoran ingredients and flavors in the spotlight.

Brussels Sprouts With Pickled Shallots and Labneh

Pickled onions and labneh lend brightness to this brussels sprouts dish that’s full of flavors and textures, making it a show-stopping addition to the Thanksgiving table.

Michelin Honored the Cheesesteak. Not All Philadelphians Cheered.

The gastronomic guide has singled out three restaurants that serve the sandwich, setting off a loud local debate about tradition and innovation.

Does New York Need Another Luxury Grocery Store?

Meadow Lane opened to immense hype and long lines. Despite early hiccups, some New Yorkers are still eager to shop designer provisions.

24 Easy Thanksgiving Appetizers for Hangry Guests

Give them something to nibble while they wait.

Wines, Spirits and More to Bring to Any Holiday Gathering

Selecting the right bottle is never easy. Here are some recommendations for all types of people and parties.

The Coconut Curry Chickpeas Our Readers ‘Love, Love, Love’

My five-star recipe (with over 15,000 reviews) makes good use of your canned pumpkin and chickpeas.

It’s Not Just Any Turkey. It’s a Melissa Clark Turkey.

In our Thanksgiving episode of Cooking 101, Melissa shares the one recipe you need for a burnished, juicy turkey.

Five-Ingredient, Fiery Sweet Potatoes

If you have sweet potatoes, coconut milk, Thai red curry paste, brown sugar and butter (and salt), you have everything you need for this five-star side.

The Best Thing I Didn’t Bake All Year

My no-bake cranberry-cookie butter cheesecake with a crushed speculoos crust is a showstopper (if I do say so myself).

Red Lentil Pumpkin Soup at the Push of a Button

And more reader (and staff) favorites from this week.

Turkey Stuffing Meatballs

The classic combo of turkey and stuffing, all rolled into one. These turkey meatballs use cubed bread as their binder. The bread is joined by olive oil, chicken stock, minced vegetables and seasonings to make them extra moist and flavorful.

Cloverleaf Rolls

A basket of cloverleaf rolls might look humble sitting next to a burnished bird or a crown roast, but don’t underestimate its importance at a meal.

Marshmallow-Pecan Sweet Potato Casserole

At last, here is a version of this Thanksgiving casserole that’s not too sweet, thanks to a few smart, simple tricks.

Scallion-Miso Mac and Cheese

This cozy creamy baked pasta has a unique miso-laden béchamel base and a buttery, crushed Ritz cracker and scallion topping. The triple-cheese sauce combines sharp Cheddar, tangy Gruyère and nutty Parmesan, but feel free to use all Cheddar, if preferred.

Pumpkin Cardamom Crumb Muffins

This take on the classic pumpkin muffin happily makes room for cardamom in the pumpkin spice mix, which adds an extra layer of warm, peppery flavor.

Mini Apple Tartes Tatin

The pastry chef Claudia Fleming is known for her work with fruit desserts, and this recipe, adapted from her cult-classic cookbook, “The Last Course,” is an easy version of the classic caramelized apple tart.

Pumpkin Spice Honeycomb Cake

This take on bánh bò nướng, a classic Vietnamese dessert, is spiced with comforting fall flavors and doused in white chocolate — and integrates pumpkin purée.

Collard Greens

Collard greens, a staple of Southern cuisine, are often cooked down with smoked turkey or pork neck bones. The greens form a potlikker, or broth, full of briny, smoky flavor.

Pumpkin-Butterscotch Custard With Spiced Whipped Cream

Butterscotch pudding gets an autumnal makeover with the addition of pumpkin purée and a fluffy, spiced whipped cream topping. To make this dish supremely festive, it’s baked in one large dish instead of individual custard cups.

Deep-Fried Turkey

Deep frying a turkey can seem daunting, but it is incredibly simple and produces a superior turkey that is unexpectedly juicy and far more forgiving in far less time than conventional roasting. It is equipment heavy, yes.

Caramelized Onion, Cranberry and Rosemary Tahchin

Tahchin is a Persian rice dish in which the rice is mixed with yogurt, oil, egg yolks and saffron and baked until a golden crust forms at the bottom (Persians refer to this as the tahdig).

28 Thanksgiving Recipes Our Readers Make Year After Year

Simple roast turkey, cranberry curd tart, mushroom Wellington and more well-loved dishes for a flawless feast.

Special Alert: The Pies Are Here!

We put Sue Li in charge of the pies this year, and she delivered six stunners.

A Hype Restaurant Worth the Hype, Book Club Dining and More Reader Questions

Becky Hughes, our resident restaurant advice columnist, answers three queries in this week’s Where to Eat.

Your Thanksgiving Countdown Starts Now

Manhattans in Brooklyn, and 25 Must-Try Cocktails in New York City

Classics from the cocktail canon, dive bar favorites and no fewer than five martinis.

Beef Biryani Tonight, Hojicha Cheesecake Pie Next Thursday

We lost it over this year’s crop of Thanksgiving pies. But first, a quick and comforting biryani made with ground beef.

61 Hot Takes to Fight About at Thanksgiving

Who’s cooking, and who’s cooked?

How to Make That Restaurant Dessert at Home? Ask This Guy.

David Lebovitz has built a loyal following online with recipes that offer shortcuts but make no compromises.

Are These Buzzy New N.Y.C. Restaurants Worth a Visit?

This fall, The Times’s Food contributor Luke Fortney checked in on three of New York City’s biggest restaurant openings, all a few blocks apart in the West Village.

Pumpkin Cheesecake

This dessert delivers all the warm spices of pumpkin pie along with the tangy creaminess of cheesecake.

Honeyed Cranberries With Tahini

Cranberries are one of the few fruits that are almost exclusively eaten cooked, and it’s because of their natural pectin: Once the cranberries hit heat with sugar (or in this case, honey), they break down and set up into that familiar jammy sauce.

Crispy Ginger Sticky Rice

Inspired by a Chinese classic that translates to “flavorful rice,” this dish lives up to the name. Chewy sticky rice has a natural faint sweetness, and here it goes savory with bacon and mushrooms.

Thanksgiving Tiramisù Recipes

Tiramisù delivers every time. When it comes to eating it, especially after a feast like Thanksgiving, there’s a lightness to the layers of soft cream and caky soaked ladyfingers that lets you enjoy bite after bite without feeling too stuffed.

Bonnie Munshin, ‘Velvet Hammer’ of a Hamptons Hot Spot, Dies at 84

At Nick & Toni’s, a restaurant beloved by celebrities and locals alike, she managed its coveted prime real estate, keeping everyone happy and the looky-loos at bay.

Cheesy Gnocchi With Corn and Pesto

Tasty and effortless, store-bought gnocchi offers a much-needed shortcut for busy weeknight dinners. You can bypass boiling a pot of water for the gnocchi, and instead simply give it a quick sear over high heat, which creates perfectly crispy edges.

100 Easy, So-Good, Seconds-Please Thanksgiving Sides

That you can save directly to your recipe box.

6 Pies So Good, You’ll Want to Skip Dinner

Go straight to the good stuff this Thanksgiving: apple and cream, chocolate espresso, honeyed cranberry and more.

Michelin Awards New Stars for New York, Chicago, Philadelphia and Boston

The 2025 ceremony, held in Philadelphia on Tuesday night, also acknowledged restaurants in Washington, D.C., but announced no new stars there.

Six Non-Traditional Thanksgiving Pies

Vaughn Vreeland from New York Times Cooking is back with his six cozy, chic Thanksgiving pies that are sure to stun at your Thanksgiving table this year.

We Could Spend ‘Eternity’ Watching This Cast Make Pizzas

Elizabeth Olsen, Miles Teller and Da’Vine Joy Randolph came by the New York Times kitchen studio to make their ultimate pizzas.

Need Vegan Thanksgiving Dishes? These Will Wow Everyone.

Seasonal vegetables become even more delicious with simple touches like citrus zest, fresh herbs and crunchy toppings.

Barker, From Blue Hill Alums, Takes a Cafeteria-Style Approach in Bed-Stuy

A new agave and wine lounge, a tortilleria and cafe from the Corima team and more restaurant news.

A Very Andy Baraghani Thanksgiving

His menu is bold and bright, both in flavor and color: pomegranate-glazed turkey, golden mashed potatoes, roasted winter squash with citrus chile crisp.

Baked Chicken Drumsticks, Harissa Shrimp and Sheet-Pan Mushroom Parm

Five no-stress meals for the week before Thanksgiving.

Our 100 Easiest-Ever Thanksgiving Sides

Super-simple potatoes, vegetables, cranberry sauces, stuffings and other classics for more time at the table — and less in the kitchen.

Joan Didion’s Thanksgiving: Dinner for 75, Reams of Notes

The author’s newly unveiled papers reveal the meticulous planning and devotion to cooking that went into her big holiday meals.

Pick This Pasta With Pickled Peppers

My new go-to pantry pasta has a silky cacio e pepe vibe but with a funky-spicy twist from miso and pepperoncini.

Make Your Most Beautiful Thanksgiving Yet

Andy Baraghani’s bright, brilliant menu is a feast for the eyes, too.

7 Expert Tips for the Most Satisfying Roast Chicken of Your Life

These easy upgrades will make even the most basic bird all the more special.

A Mid-November Sunday Means Lemony Roast Chicken

More specifically, this showstopping lemon-garlic roast chicken with squash.

Smart, Doable Tips (And Recipes) for a Healthier Thanksgiving

Cacio e pepe green beans and roasted lemon caper brussels sprouts make it easy to fill your plate with vegetables.

No, You Don’t Have to Bake a Pie for Thanksgiving

Make cranberry tiramisù. Or pecan pie brownies. Or Basque cheesecake.

Cacio e Pepe Green Beans

This cheesy, pleasantly piquant side takes a cue from the classic Roman pasta. Built for ease, this one-pan recipe calls to first sauté the green beans in a pan until glossy and coated in black pepper-infused olive oil.

Cranberry Pudding

Think of this dessert as a more colorful, autumnal version of banana pudding. This pudding uses cranberries in place of bananas as its main flavor component. With layers of tart, silky cranberry curd, dollops of sweetened whipped cream and soft vanilla wafers tucked between, it’s a dessert to remember.

Gnocchi Gratin

Gnocchi Parisienne is what the French call this speedy take on potato gratin, which uses store-bought potato gnocchi instead of sliced potatoes.

How Should I Store Potatoes?

They’re an anchor of the Thanksgiving table — here’s how to buy them, then keep them for as long as possible.

These Spiced Cookies Are an Autumnal Twist on Malawian Flavors

Mbatata, a creamy variety of sweet potato, provides a comforting base for these perfectly dunkable treats.

Slow Cooker White Chicken Chili, Hasselback Potato Gratin and a Lemony Kale Salad

Some reader (and staff) favorites from this week.

These Tiramisù Are the Best Make-Ahead Thanksgiving Desserts

Cranberry, pumpkin and apple give the creamy no-bake classic a fall makeover with festive flavors.

18 Easy and Cheap Ground Beef Recipes That You’ll Make On Repeat

And you can substitute practically any ground meat.

A First Look at the Fall’s Biggest Restaurant Openings

Scoring the season’s hardest reservations at Wild Cherry, Babbo and the Eighty Six.

Experts Say SNAP’s Food Budget Doesn’t Match How People Actually Eat

The government shutdown caused a panic among recipients, but the monthly budgeting issues go back 50 years and may get worse.

In Defense of Tofusgiving

A new vegan pie recipe and plenty of tofu-packed dishes for Thanksgiving.

20 Wines for the Thanksgiving Table

Picking beverages is the easy part. These bottles, from $16 to $40, are all versatile, lively and will pair easily with whatever is on the menu.

Restaurant Review: Korai Kitchen

Ligaya Mishan, a New York Times chief restaurant critic, visits Korai Kitchen in Jersey City. A restaurant where a mother-daughter duo roll out an incomparable Bangladeshi menu.

Shrimp Aguachile

Aguachile, the bright and punchy seafood dish from coastal Sinaloa, Mexico, gets its name (which translates to “chile water”) from the vibrant blend of chiles, lime juice and salt that transform the sweet flesh of raw shrimp into tender, tart flavor bombs.

A Simple Fish Dish to Ease You Into Winter

The fresh dill in the glaze adds a lifting dose of green, while the maple syrup nods to November.

26 Healthy, Delicious Thanksgiving Recipes That’ll Make You Feel Great

Olive oil mashed potatoes, baked apples and more lighter and brighter dishes for a balanced and vibrant feast.

Cognac Struggles to Make a Lasting Impression

For years, producers have turned to celebrity endorsements to make inroads in the American market. But as sales lag, it’s not enough.

Nonalcoholic Negroni

It can be difficult to find a nonalcoholic version of the classic Negroni that captures the complex flavor notes without involving the use of pricy nonalcoholic spirits.

A Divisive Side Dish Finds Redemption

Sweet potato casserole wants to be loved.

Stir and Shovel and Feel Utterly Satisfied

My new recipe for dan dan noodles is exactly what a cold weeknight needs.

Crispy Coconut Tempeh

This plant-based spin on coconut shrimp uses crumbled tempeh instead of shrimp.

New York City Councilman Chi Ossé Hates a ‘Surprise Egg’

The native New Yorker and representative for Bedford-Stuyvesant and northern Crown Heights takes on the Where to Eat Questionnaire.

A New Jewel Box for Vegetarian Kaiseki

Rei opens in Soho with a vegetable-centered set menu, family friendly Italian in Dumbo, Brooklyn, and more restaurant news.

Helpful Hamburger Soup

Ground beef joins forces with frozen vegetables and kitchen staples (celery, potatoes and that half-can of tomato paste) to make an easy and economical dinner.

Creamy Butternut Squash Noodle Soup; Shrimp and Bacon Burritas

This week’s batch of fast weeknight dinners is hearty, not heavy.

In the East Village, a Vietnamese Newcomer With Street-Food Fireworks

Bánh Anh Em, in the East Village, sizzles with scrappy, ad-hoc cooking that shows off the full fervor of the cuisine.

These Dan Dan Noodles Are the Weeknight Meal of Your Dreams

This warming bowl of saucy noodles is as easy to pull together as any quick pasta dish.

Za’atar and Labneh Spaghetti

In this spaghetti with za’atar, creamy labneh produces a pasta dish with the texture of an Alfredo, but with a bright tang that brings levity.

24 Thanksgiving Potato Recipes Our Readers Love

Mashed potatoes, potato gratin, roasted potatoes: The potato, in all its forms, is the real M.V.P. of your holiday table.

A Sheet-Pan Supper to Take You Places

Yewande Komolafe’s harissa shrimp with greens and feta is full of color, texture and tang, ready to brighten the dullest weeknight.

‘I Want It to Be Real’: Padma Lakshmi on Food TV and Her New Cookbook

The host and author discusses “Padma’s All American,” which sees immigrants at the heart of the nation’s cuisine.

Old-Fashioned Beef Stew Never Gets Old

Five stars and over 27,000 reviews later, Molly O’Neill’s classic recipe still soothes, charms and comforts.

How to Get Your Greens All Season Long

Our five-ingredient lemon-garlic kale salad complements almost any main (and, with five stars and over 9,000 reviews, is sure to get you compliments).

Thanksgiving dessert for all!

Pumpkin spice honeycomb cake, cranberry curd tart and more of my favorite gluten-free and vegan bakes.

Zanzibari Mix (Urojo)

A fragrant, brothy green mango soup with a sour bite, Zanzibar mix is a staple of the archipelago’s street food stands. The soup is made with an aromatic base of onion, garlic, ginger and chile.

Restaurant Review: Sunny’s Steakhouse

The beauty of Sunny’s is that you can walk in without a reservation and concentrate on the pleasures of a martini and superb steak frites. Tejal Rao, a chief restaurant critic for The New York Times, reports in her review on the South Florida steakhouse.

Smashed Beef Kebab With Cucumber Yogurt

This quick skillet dinner of spiced, seared ground beef over cooling yogurt combines elements of two Persian classics: kebab koobideh (grilled kebabs) and mast-o-khiar (cucumber yogurt).

How the Metropolitan Opera Feeds Its Audiences

Opera is an art form that favors extravagant appetites. The marriage of music and cuisine is nowhere more evident than at the Metropolitan Opera House in New York City, where feeding about 3,800 audience members and 3,000 employees each performance is itself a production of operatic proportions.

This Is Our All-Time Most Popular Potato Casserole

Watch Kenji López-Alt make his cheesy Hasselback gratin, a New York Times Cooking classic.

A New Native American Cookbook Urges You to Look Nearby

Sean Sherman’s latest cookbook, “Turtle Island: Foods and Traditions of the Indigenous Peoples of North America,” catalogs traditional cooking practices with an eye to the future.

Smashed Pickle Salad

Many cucumber salads are dressed with some combination of salt, acidity (such as vinegar or lemon juice) and something tangy and creamy. This recipe skips the first step of salting by instead substituting pickles — cucumbers fermented in salt and vinegar — in place of raw cucumbers. They’re still crunchy, but also pack a fierce punch.

Pumpkin Crumb Cake

This pumpkin-packed crumb cake is everything that is wonderful about fall baking. Warmly spiced, moist pumpkin cake topped with spicy, crispy streusel and topped with an optional but delicious glaze.

A Classic New Orleans Cocktail, Speedy Turkey Chili and ‘Stunning’ Cookies

Some reader (and staff) favorites from this week.

Kimchi Tuna Salad

Kimchi and canned tuna make a popular combination in Korean cooking. These two pantry staples are found together in a number of dishes like kimchi jjigae and kimbap, and here they are the basis of a lively, fortifying salad.

Sri Owen, Who Popularized Indonesian Cuisine, Dies at 90

Settling in England as a young woman, she turned her nostalgia for the food of her youth in Sumatra into a career as an influential cookbook author.

We Found Dupes for Your Favorite Closed New York City Restaurants

There’s no replacing the originals, but these recommendations come pretty close.

Yeah, It’s Time to Start Thinking About Thanksgiving

We’ve got make-ahead vegetable sides, turkey-free mains and dishes that don’t even require an oven.

Just Boil, Stir and Eat

Eric Kim’s peanut butter noodles: six ingredients, 20 minutes, no chopping and no stress.

How the Metropolitan Opera Feeds Its Over-the-Top Appetites

When the curtain goes down onstage, it goes up at the Met’s restaurant, bars and staff cafeteria.

A Soup to Keep the Autumn Chill at Bay

A timeless chowder by way of France brings warmth to this fall dinner party menu from David Tanis.

Restaurant Review: Spago

The groundbreaking Beverly Hills power restaurant, Spago, still draws crowds. But the food isn’t what it once was, according to Tejal Rao, a chief restaurant critic for The New York Times.

Honey-Habanero Pork Chops With Carrots

In this sweet-and-spicy skillet dinner, lean boneless pork chops and carrots are glossed in a simple yet impactful trio of honey, habanero chiles and lime.

What Are Your Holiday Entertaining Questions?

From cookies to parties, let us help you be merry.

Go Big on Brussels Sprouts

A spicy, tangy dressing, bold with fish sauce and citrus, gives real oomph to caramelized brussels sprouts and tofu in this easy dinner.

The Greatest Breakfast Sandwich May Be the One With Pastrami

New York City has been overlooking the obvious all along.

The Quest to Recreate My Family’s Century-Old Secret Spice Blend

How hard could it be? Very, with multiple recipes, far-flung relatives to please and more than a year’s worth of work.

Il Leone Brings Its Lobster Pizza From Portland, Maine, to Park Slope

Chinese Tuxedo takes over the bar under the restaurant, Ilili expands to Midtown and more restaurant news.

Easy Burritos, Because November Can Be Hard

Freeze a bunch of these Los Angeles-style burritos now, and pull them out when November starts feeling really … Novembery.

If It Ain’t Broke, Don’t Stop Making It for Dinner

Five weeknight winners our readers loved in November 2024, to get us through November 2025.

Puppy Chow

This delightfully messy Midwestern treat is simple enough for kids to make: Just toss crispy cereal with melted peanut butter and chocolate, then dust with lots of confectioners’ sugar.

Where Is the Hottest Steakhouse in America Right Now? Not New York.

Sunny’s brings South Florida flair to a classic American genre, and the steaks are outstanding.

New York Is More Than Ready for Some Savory Jelly

Bored by an onslaught of burgers and oysters, diners are flocking to more thought-provoking aspics and terrines that jiggle the senses.

Three Places to Get Thai Food That’s Anything but Tired

Thai restaurants are becoming sleeker and spendier. Their chefs are spotlighting regional foods and serving them in extravagant settings you wouldn’t believe or throwing the rules out altogether. Here are three new spots worth checking out.

11 Restaurant Options for Thanksgiving Dinner in New York

Where to snag a reservation for every type of eater.

‘Filling, Healthy and Inexpensive to Make’

My chickpea stew with orzo and mustard greens is a welcoming vehicle for whatever leafy greens you’ve got.

Martha Stewart Transformed the Dinner Party. Was That a Good Thing?

With “Entertaining,” a seminal cookbook that’s being newly reissued, the original lifestyle influencer changed the culture and built her empire.

Miso Soup

In the United States, especially in Japanese American restaurants, the standard version of miso soup usually involves little more than soft tofu, seaweed and a lily-pad suspension of scallions. Think of this recipe as your blank canvas: You could add thinly sliced shiitake mushrooms at the end, or replace the katsuobushi entirely with dried shiitakes for a vegan version.

A Classic Southern Chicken From a Classic Southern Guy

Craig Claiborne’s smothered chicken is savory, satisfying simplicity.

Sunday Sauce

In many Italian American households, Sunday means there’s red sauce simmering all day on the stove. Here’s how to make Sunday sauce.

Cheesy Cabbage Tteokbokki

A dish of royalty, tteokbokki consists of chewy Korean rice cakes (tteok) that are stir-fried (bokki) and slicked in a savory-sweet sauce.

Pumpkin Bread Pudding for Breakfast, Dessert and All the Snacks in Between

Yossy Arefi’s easy recipe turns a whole can of pumpkin into a luscious, custardy treat.

These Cookies Changed My Life

And perhaps my salted butterscotch chocolate chunk cookies will change yours, too.

A Halloween Potluck in New York

A bag of Cheetos, Ronald McDonald and a pack of fries under attack by sea gulls all made an appearance at this year’s Village Halloween Parade.

Pork Chile Verde Revives and Restores

Kay Chun’s recipe is just the thing to anchor a weekend of monster mashes and graveyard smashes.

In the Heart of Burgundy, a Summit Pairing Wine and Hip-Hop

Vin et Hip Hop brings musicians together with French winemakers, to present wine in a different light.

11 Things We Learned About Cakes From Samantha Seneviratne

The New York Times Cooking contributor Samantha Seneviratne joins us in the studio kitchen to share 11 tips for baking amazing cakes.

Some Little Treats Around New York City

Little treat culture — defined by this news organization as “the habit of indulging in small luxuries” — is most certainly in the running for phrase of the year. But where can they be found and which ones are worth your hard-earned dollars?

Soy-Glazed Mushroom Rice Bowl

Laced with a simple mixture of soy sauce and chile-garlic sauce, our Cooking contributor Ifrah Ahmed’s mushroom and cabbage rice bowl comes together quickly, with minimal effort and time.

Thai Hot Pot, Thai Fusion, Thai Fancy, Oh My!

Upper West Side, your time has finally come. Plus, upscale Thai near Union Square.

Emma Stone and Jesse Plemons Go Together Like Spaghetti and Meatballs

The stars of “Bugonia” dropped by the New York Times kitchen studio to make a familiar favorite.

Eight Perfect Pumpkin Recipes

And three recipes for those pumpkin seeds.

24 Easy and Cheap(ish) Date Night Recipes That Are Fancy and Fun

Make shrimp scampi, mushroom risotto, chocolate lava cake and more restaurant-worthy dishes at home.

A Speedy Curry Recipe to Memorize and Make Your Own

Ashley Lonsdale’s curry shrimp and sweet potato welcomes whichever protein and vegetables you’d like to swap in (but I’d keep the sweet potato).

They’re Rescuing Olive Trees, for Much More Than the Oil

From California to the Mediterranean, abandoned groves are being restored to life in order to save shrinking towns and prevent environmental damage.

A Layer Cake as Easy as 1-2-3-4

Melissa Clark tweaked the formula of this classic, 19th century vanilla layer cake to make it even lighter, more tender and a little less sweet.

Three of the Best Bodega Meals in N.Y.C.

New York Times’s Food contributor Luke Fortney shows us some of his favorite bodega spots in N.Y.C.

Three Places Bringing CDMX to N.Y.C.

New restaurants and bakeries in Woodside, Bed-Stuy and on the Lower East Side bring the sweet swagger of CDMX to the city.

New York City Loves a Little Treat. Here Are Our 46 Favorites.

Cake slices, sundaes, morning buns, noodles and shakes — all $20 or under — for your immediate consumption.

We Want to Know: What Are Your Favorite Little Treats in New York City?

We shared our favorite small edible luxuries; now we want to hear about yours.

This Butternut Squash Pasta Is Hearty (but Not Heavy)

Whole Foods, MAHA and the Battle Over Healthy Eating in America

As diet and wellness become increasingly politicized, one of the most recognizable grocery brands navigates the debate.

The New Orleans Drink That’s Back From the Dead

With an unforgettable name, the Obituary has been down but never out.

Sour Cream and Onion Biscuits

These quick, buttery biscuits taste very much like sour cream and onion chips, but the ingredient list doesn’t include either: The tangy flavor is buttermilk and grated Parmesan. Along with chives, the combination manages to taste remarkably like the beloved chip flavor.

Roasted Carrots and Chorizo

In this pretty, party-worthy side dish, coins of sweet carrots roast with coins of smoky chorizo.

Bring a Crew for Askili Orchard’s Georgian Spread

Rare Japanese Wagyu, private movie screenings with themed menus and more restaurant news.

A Quick Chili That’s So Good It’s Scary

Genevieve Ko’s new turkey chili recipe is packed with protein and fiber and comes together in under half an hour.

Got Time and a Boundless Appetite? A Marathon Feast Awaits.

At Korai Kitchen in Jersey City, a mother and daughter roll out an incomparable Bangladeshi menu.

Three Chicken Dishes to Experience in N.Y.C.

The New York Times’s Food contributor Luke Fortney tried as many experiential chicken dishes as he could handle. These three are winner-winners.

Magnolia Bakery’s Banana Pudding

To many, the banana pudding at the famed New York City shop Magnolia Bakery is even more iconic than the store’s beloved cupcakes. Airy, creamy and delightfully reminiscent of childhood packaged snacks, this dessert is both a crowd pleaser and easy to assemble.

The Perfect Sandwich Doesn’t Exi—

Ali Slagle’s gooey-centered grilled cheeses are cooked on a sheet pan, making a fast, easy classic even more convenient.

You Need a Back-Pocket Chicken Dinner

You can make Yasmin Fahr’s crispy baked tomato-oregano chicken as is, or punch it up with grated garlic and pepper flakes.

Egg Muffins, Breakfast Burritos, Spinach Wraps and Pancake Mix

All the make-ahead breakfast stars are here.

The Thrills Have Eyes

Put edible googly eyes on your Spooky season bakes; watch eyes light up (pun intended).

Maraq Digaag (Spiced Chicken Soup)

This aromatic and revitalizing spiced chicken soup soup is the lesser known sibling of maraq ari, a traditional Somali goat soup beloved for both its nutritious and healing properties.

Tinned Fish Hand Rolls

With tinned fish, tender rice and mixed vegetables, these meal-worthy hand rolls are all at once rich, fresh, crunchy and tender.

This Fast, Protein-Packed Chili Will Fuel Your Halloween

Genevieve Ko’s lighter, brighter take on the budget-friendly classic is the perfect counterpoint to all that holiday candy.

21 Easy Pumpkin Desserts to Make With the Canned Pumpkin You Impulse Bought

Bake pumpkin bread, pumpkin cookies and more fall-flavored treats, many of which can be made in about an hour.

It’s Noodle Soup Season

Kenji López-Alt’s recipe for niku udon will set you up for a quick meal at home.

7 Ways to Improve Any Lentil Soup

These expert tips will make every bowl of the season feel fresh and fun.

Boo! Startling Flavors and High Prices Lurk in the Trick-or-Treat Bag.

This year’s Halloween candy sales suggest that Americans are feeling divided, strapped and in need of a (mild) surprise or two.

Three Restaurants Where Ordering the Chicken Is the Most Exciting Choice

Welcome to the age of experiential chicken.

A Packed-Lunch Extravaganza

Easy-to-prep, kid-friendly, protein-plentiful and dairy-free lunches for grabbing and going.

Shelly Fireman, a Showman Restaurateur for Showgoers, Dies at 93

With considerable pizazz, he ran a string of popular restaurants in Manhattan, many aimed at hooking the crowds from Carnegie Hall, Lincoln Center and Broadway.

I’m a Cake Person Now. Join Me!

Let Samantha Seneviratne be your guide to baking the best cakes of your life.

What Does a 6-Foot-8 Pro Wrestler Eat? The Entire Menu

Braun Strowman was once the W.W.E.’s “Monster of All Monsters.” Now he orders it all on his new TV show, “Everything on the Menu.”

No Stupid Questions: Cake

The New York Times’s Cooking contributor, Samantha Seneviratne, joins us in the studio kitchen to answer some frequently asked questions and to share her go-to tips for cake-baking success.

Sesame Salmon Noodle Bowls With Ponzu

Silky salmon, chewy noodles, crisp vegetables: These cold noodle bowls are refreshing and satisfying, and don’t require much effort.

This Salmon Dinner Is Brilliant and Beautiful

Yewande Komolafe nestles crisp-skinned fillets into a mix of green beans and red pepper.

Toum Grilled Cheese

Cheese manakeesh, a topped flatbread found throughout the Levant, is delicious with toum, a sauce made by combining garlic, lemon juice, salt and oil. This grilled cheese hits those notes, skipping a trip to the bakery.

Can a Steakhouse Be Modern?

Ligaya Mishan, one of The New York Times’s Chief Restaurant critics, visits three New York City newcomers that offer different ideas for updating a classic dish — steak.

How Much Dirtier Can the Dirty Martini Get?

The sky is the limit for bartenders who believe that off-the-shelf olive brine just doesn’t cut it anymore.

I’ve Baked Hundreds of Cakes. These 3 Tips Made All the Difference.

Whether you’re a seasoned baker or just starting out, these hacks and recipes will up your cake game.

Babbo Reopens With Mark Ladner at the Helm

Jean-Georges Vongerichten opens a new Abc flagship in Brooklyn, an elegant cocktail bar on the Lower East Side and more food news.

Kids Love This Cheesy Gnocchi With Corn and Pesto

Plus crispy oregano chicken, broccoli rice, sesame-salmon bowls and more recipes that everyone will love.

Prăjitură Turnată Cu Mere (Jammy Apple Bars)

Jammy, cinnamon-spiced apples, sandwiched between tender vanilla cake layers then dusted with sugar, create a unique Romanian apple dessert whose name translates to “poured apple pastry,” a reference to the batter used for the cake layers.

Wolfgang Puck’s Spago Had Star Power in the ’80s. Does It Still Shine?

The groundbreaking Beverly Hills power restaurant still draws crowds. But the food isn’t what it once was.

Kale Caesar Pasta Salad

Caesar salad meets pasta salad in this comfort food mash-up. Crisp and sturdy kale leaves hold their own alongside al dente pasta when tossed in a thick and creamy Caesar-inspired, mayonnaise-based dressing.

Meat Is Back at Eleven Madison Park

The New York Times’s contributor Luke Fortney stops by Eleven Madison Park to try its newly revived meat offerings, including their famous duck

Restaurant Review: Emeril’s

Emeril Lagasse’s son has completely reworked Emeril’s, his father’s 35-year-old flagship restaurant in the Warehouse District of New Orleans. Tejal Rao, a chief restaurant critic for The New York Times, shares her review.

This Fast Pantry Pasta Has a Really Good Twist

Melissa Clark goes all in on lemon in a new midnight pasta recipe.

Restaurant Review: Baby Bistro in Los Angeles

If you go to Baby Bistro in Los Angeles looking for steak au poivre and a squidgy French onion soup, you might be disappointed. But as Tejal Rao, a chief restaurant critic for The New York Times reports in her review, you will be presented with a slightly eccentric, seasonal style of food that you won’t find anywhere else.

Are Michelin Stars Now an Economic Must, Not Just a Culinary Honor?

A new Apple TV show gives a behind-the-scenes look at the culinary guide’s power to pack a restaurant — or empty it.

This Easy Pumpkin Cake Is Perfect for Sweater Weather

Yossy Arefi’s crumb cake is warmly spiced, topped with a thick blanket of streusel and, above all, utterly relaxed.

Restaurant Review: I Cavallini

Ligaya Mishan, one of The New York Times’s chief restaurant critics, visits I Cavallini, an Italian restaurant in Brooklyn that draws a line of reverent diners every night.

Sheet-Pan Feta With Corn and Shishito Peppers

It takes fewer than 10 minutes for the broiler to deliver a complete meal of molten, salty feta, sweet corn and smoky shishito peppers.

I Won’t Stop Talking About This Coconut Chicken Curry

It’s just that smart, flavorful, versatile and easy.

Turmeric Fried Eggs With Tamarind and Pickled Shallots

These fried eggs, as good enough to eat as they are to admire, get their wonderfully eccentric appearance from turmeric and chile. You can serve this easy, punchy breakfast as is, or with some hash browns if you’re having them for brunch.

3 Skillet Bakes for Cuffing Season

To be clear, skillet brownies, ginger cake and caramel apple crisp are also perfect for sharing with friends (or not sharing at all).

18 Quick and Easy Kid-Friendly Dinners That Grown-Ups Will Love, Too

Skillet broccoli Cheddar rice, bibimbap soba noodle salad and more weeknight dinners that you can serve as-is or tweak to make everyone happy.

This Super-Fast Shrimp Dish Tastes Like a Restaurant Meal

These perfectly cooked crustaceans soak up a dead-simple garlic-and-caper lemon sauce.

Pumpkin-Butterscotch Custard With Spiced Whipped Cream

Butterscotch pudding gets an autumnal makeover with the addition of pumpkin purée and a fluffy, spiced whipped cream topping.

Hari Chutney Spaghetti

In the time it takes to bring a large pot of water to a boil, you can make a batch of herby, bright and spicy green chutney, also known as hari chutney (hari means “green” in Hindi).

Your Highly-Specific New York City Restaurant Questions, Answered

Becky Hughes helps an N.Y.U. student find affordable vegan and gluten-free fare, the best soups and a Greek orange cake à la Crete.

A Weeknight Supper Club Is the Cure for the Cold-Weather Blues

Gather some friends around a white skillet lasagna, crispy tofu shawarma or roast squash with chickpeas and feta, and steel yourself for winter’s approach.

Standing Up for the Beauty of a Good Bloody Mary

It’s scorned for its association with brunch and its ridiculous garnishes, and bartenders often are reluctant to mix one. But a good Bloody Mary is great.

This Fish Dish Will Never Fail You

This simple miso glaze works for pretty much any kind of fish (speaking from experience).

The Internet’s Most Famous Pastry Chef Is Going Full Wonka

Cedric Grolet has built a dessert empire in just a few short years. Crowds are already swarming his new chocolate shop in Paris.

19 Easy Bake Sale Recipes That Will Sell Out Before You Know It

Crowd-pleasing chocolate Krispies treats, banana muffins and more sweets, most of which can be made in under an hour.

3 Quick, Easy Pasta Recipes You Should Memorize

Effortless, speedy and creative, these pantry pastas turn weeknights into a party.

Soup’s On!

Soothing chicken noodle, hearty red lentil and more soups for the season.

Sticky Rice Cakes With Sausage and Greens

Tteok, cylindrical or oval Korean rice cakes, are simple to prepare in this dish that’s playful, filling and kid-friendly. The New York Times Cooking columnist Yewande Komolafe shares her recipe with us.

Three Must-Try Sandwiches in N.Y.C.

This week, The New York Times’s Food contributor Luke Fortney recommends three sandwich spots around New York City.

At Cove, Flynn McGarry Keeps the Ethos of Gem Alive

Shifka serves up pita sandwiches, Sushidokoro Mekumi opens its first American outpost and more restaurant news.

I Simply Must Meatball

Sue Li’s new chicken meatballs with yogurt sauce are fast meatballs done right.

Shortages, Smoothies and Fraud: The Matcha Market Cracks Under Pressure

Once consumed mainly in small, formal tea ceremonies, matcha is now mixed into fruity lattes and preyed on by counterfeiters. Can it survive its own popularity?

This Buzzy New Restaurant Is No Four Horsemen — but It Could Be

I Cavallini is as hard to get into as its Williamsburg precursor, but its Italian cooking is a tad more tentative.

What Can Be Done to Save the Ailing Wine Industry? Our Critic Has Thoughts.

With declining consumption and many challenges, wine must emphasize its environmentalism and affordability.

Crispy Lemon Chicken Cutlets With Salmoriglio Sauce

Derived from the Italian word for brine, “salamoia,” salmoriglio is a lemon sauce from Sicily and Calabria that is used to marinate and dress grilled meats and fish.

You Deserve Cheese Croutons

Specifically, you deserve Yossy Arefi’s orecchiette salad with halloumi croutons, a delicious dinner that makes excellent leftovers for lunch.

Chicken Enchiladas, Make-Ahead Breakfast Sandwiches and Chile-Oil Noodles

Brilliant recipes worth talking about.

This Hot Salad Is Very Cool

Justine Doiron’s baked chard salad with cranberries is a brilliant mix of colors, textures and flavors.

Baking for a Future You

Make savory-sweet granola, freezable loaf cakes and chocolate chip cookie dough now; thank yourself later.

Pasta With Feta and Green Olives

Bold, briny and tangy, this 15-minute pasta is full of personality. First, olives are slightly blistered in oil, and then crumbled feta is stirred into the pasta at the end until melty.

Jalapeño Grilled Pork Chops

Juicy jalapeños offer discernible heat, but they have a higher purpose beyond that: They provide welcome freshness with their distinct vegetal flavor.

Pumpkin Cheesecake

This dessert delivers all the warm spices of pumpkin pie along with the tangy creaminess of cheesecake.

19 Easy, Comforting Dishes to Make for Someone Who Is Sick

Even if that someone is you. Easy chicken soup, instant pot congee, green smoothies and more dishes that restore and rejuvenate.

A Cozy but Not-Too-Heavy Chicken and Green Bean Stew

Naz Deravian’s khorak-e loobia sabz is just the thing to ease us into autumn.

The Spiced Tea That Starts the Day in Sudan

Shai magnan, infused with spices and combined with sugar and caramelized milk, can be made just how you like it.

Is Kansas City Still the Barbecue Capital of America?

For the past few decades, the national spotlight has been on the Carolinas and Texas. But the most influential barbecue town may just be Kansas City.

No Stupid Questions: Meatballs

When it comes to meatballs, there are no absolute musts. But there are some very practical tips to keep in mind that will always get you something delicious. Cooking contributor Sue Li joins us in the NYT Cooking Studio Kitchen to answer so commonly asked questions.

Three More Sandwiches That Define New York City

Nashville-worthy hot chicken, avant-garde bánh mì and lonche bañado straight from Guadalajara.

My Soup Bucket List

As in, the soups and stews I must make, and make in large quantities, now that it’s fall.

Lemon Sweet Rolls With Cream Cheese Icing

These sweet, lemony rolls are a fresh alternative to classic cinnamon rolls. A little cardamom in the dough and filling enhances the bright citrus flavor without overtaking it.

A Simple Salmon With Lots of Olives

Or smashed olives with lots of salmon — either way, Dan Pelosi’s super easy dish is ready to party.

Creamy Artichoke and Charred Scallion Pasta

For a comforting, veg-forward meal, this recipe transforms dozens and dozens of charred scallions into a cheesy pasta dish.

A Taylor Swift Mystery: Which Musso and Frank’s Booth Is ‘Best’?

The pop star name dropped the storied Hollywood restaurant on her new album, “The Life of a Showgirl,” and the restaurant confirmed she is a customer. But which booth does she prefer?

Make Better Meatballs

Sue Li shows you how with her smart recipes for classic Italian meatballs, chicken meatballs with yogurt sauce and lion’s head meatballs.

Roasted Cauliflower Caesar

For this more robust take on Caesar salad, you start by cutting thick slabs of cauliflower before breaking them into smaller pieces and roasting, which ensures maximum caramelized edges while using every part of the vegetable.

3 Smart Recipes That Will Change the Way You Make Meatballs

Our recipe tester called one of them “miraculous.”

Wild Cherry Does Dinner and a Movie A24 Style

The restaurant, a collaboration between the movie studio and the Frenchette chefs, is in a 100-year-old West Village theater.

Saul Zabar, Smoked Fish Czar of Upper West Side, Dies at 97

He led his parents’ appetizing store, Zabar’s, for more than 70 years, turning it into an institution synonymous with New York.

This TikTok Food Trend Is More Than 10,000 Years Old

It looks shiny and new on social media, but smoked salmon has been part of Indigenous tradition for centuries.

I’m Excited About These Eggs

Put Andy Baraghani’s chile-oil eggs on anything — toast, pasta, beans, yogurt, grains, greens — for an instant hit of protein and flavor.

Is This the End of an Era for Soul Food in Washington?

As several of the city’s classic Black-owned restaurants close, some historians worry about the passing of a beloved tradition.

Where to Eat in N.Y.C.: Patties

This week, New York Times Food contributor Luke Fortney recommends three Caribbean patty spots around N.Y.C.

Emeril’s Restaurant Revived by His 22-Year-Old Son? Bam, 3 Stars!

Three years ago, E.J. Lagasse took over his father’s New Orleans flagship restaurant and made it an enchanting tasting-menu experience.

Opening a Restaurant in New York Is No Picnic. Here’s What It Takes.

A year in the making of a rookie’s first restaurant.

A Better Broccoli Soup

A confident sear on the florets adds deep, caramelized notes to this complexly flavored (but easy to make) soup.

One-Pot Beans, Greens and Grains; Citrusy Miso-Butter Chicken; Everyday Dal

And more Weeknight 100 hits, because the days are getting both shorter and busier.

Creamy Tomato Spaghetti With Preserved Lemon

Something magical happens when preserved lemon and tomato are cooked together. In this quick and simple pasta, fragrant lemon permeates the tomato paste, creating a beautifully aromatic (and pantry-friendly) sauce with the addition of heavy cream.

It’s Chili Weather

And this reader-favorite slow cooker chili is ready when you are.

Pumpkin Is Not a Spice

These three pumpkin treats — chewy chocolate chip bars, maple-scented cornbread and a showstopping layer cake — let the gourd’s sweetness shine.

This Lemony, Garlicky Chicken Is the Ultimate Fall Dinner

Paired with a persimmon salad and followed by a plum-cardamom upside-down cake, this vibrant David Tanis menu is one for the ages.

Dan Dan Noodles, but Make Them a Big Salad

Sturdy salads, like these new recipes from Hetty Lui McKinnon, make entertaining and meal prep easier for busy cooks.

A Shutdown Silver Lining: Federal Workers Eat and Drink at a Discount

Washington watering holes and restaurants are showing solidarity and seizing an opportunity to draw in out-of-work government employees.

It’s Time to Join Brooklyn’s Patty Party

Great patties are even more abundant than before in the historically Caribbean heart of the city’s most populous borough.

Ordering Wine Can Be Pricey. At These 12 Restaurants, It’s a Deal.

Too many wine lists cater solely to the wealthy, but these spots in New York City offer terrific values at all points along the price scale.

So You Have 12 Cans of Chickpeas. Now What?

Chickpea anxiety is real. We can help.

Noodle Soup’s On

Christian Reynoso’s five-star, khao-soi-like creamy butternut squash and coconut noodle soup comes together in just over half an hour.

What to Do With All Those Apples

Where to Eat in N.Y.C.: Best Restaurant Sequels

This week, Luke Fortney takes a closer look at three restaurant sequels to see how they stack up to the originals.

Spicy Vinegar Chicken Over Artichokes

In this spicy vinegar chicken recipe, bone-in, skin-on drumsticks and thighs are seared until the skin is deeply golden, then gently braised with onions and garlic, plus a splash of white wine vinegar for brightness. The addition of green olives adds a briny punch, while canned artichokes — an underrated pantry staple — make this a complete meal.

Crab Rice

Crab rice is a prized dish of the Gullah Geechee people of the Carolina Lowcountry, a region of the United States that is synonymous with seafood.

Sticky Date and Brown Butter Oatmeal

This sticky date and brown butter oatmeal relies entirely on the caramel-like flavor of medjool dates for sweetness. Briefly cooking the dates first allows them to almost completely dissolve into the oatmeal, permeating every bite.

Mango Basque Cheesecake

Intensely creamy with a shiny burnished top, the rustic Basque cheesecake is the perfect format for aromatic mango.

This Simple Checklist Makes Throwing Parties Easy

Use this guide to plan any type of gathering and start with this effortless but stunning fall menu.

Peanut Butter Noodles

This nutty midnight pasta is a dream to cook, as it requires just a handful of pantry staples and one pot.

OfCorsica! (Pun Intended) Is a Vacation That Became a Restaurant

Miru opens above City Winery on Pier 57, Bar Lumière finally sees the light of day and more restaurant news.

Quick and Customizable Burrito Bowls

Start with the rice-and-beans base and let people add corn salsa, cheese, avocado, cilantro, maybe some bacon or shredded chicken and so on.

Spaghetti and Chicken Meatball Soup

Tomato soup meets spaghetti and meatballs in this one-pot, 30-minute crowd-pleaser.

Tony Shalhoub Will Travel for Bread

The “Monk” and “Marvelous Mrs. Maisel” star joins the food-centric travel TV circuit with his new show, “Breaking Bread.”

The $400 Million Restaurant Man

Stephen Starr has become one of America’s most successful restaurateurs, making and replicating dining magic at places like Pastis and Osteria Mozza.

The Steakhouse Endures as a Meaty Man Cave. But Can It Evolve?

Ligaya Mishan visits three New York City newcomers that offer different ideas of how to update a classic.

How Zohran Mamdani Built a Campaign Around Food

The front-runner for New York mayor is leveraging his lifelong love of eating to inform his policy plans and spread his message.

The Book That Taught Nonna to Cook Is Coming to America

An English translation of Ada Boni’s “The Talisman of Happiness,” an indispensable guide for Italian home cooks since the 1920s, is finally on its way.

Bake Time, All the Time

Welcome to our new baking newsletter! I’m thrilled to be your host (and the creator of this new boozy apple crunch cake).

I Wish I’d Had This Recipe in College

Nargisse Benkabbou’s ras el hanout chickpea and spinach stew is sustaining, inexpensive and full of rich, captivating flavors.

Gochugaru Salmon with Crispy Rice

Gochugaru, a mild, fragrant red-pepper powder, bedazzles in this quick dinner of gochugaru salmon with crispy rice.

How an Ice Cream Obsessive Recreated the Choco Taco

A trans-Atlantic journey, three robots and some trade secrets all went into the reviving of the childhood favorite.

K-Pop’s Enhypen Loves Corn on Pizza

Four of the group’s members — Heeseung, Jake, Jungwon and Jay — came by the New York Times kitchen studio to make some Korean-inspired pies.

Baked Fish With Olives and Ginger, Ina Garten’s Perfect Roast Chicken and One-Pot Shrimp Pulao

Easy but beautiful dinners to share with friends and family.

A Minimalist Pasta That Maximizes Garlic

Carolina Gelen’s one-pot roasted garlic pasta goes big on garlic, not on cook time.

World’s 50 Best List Names Its Top North American Restaurants

No. 1 on the new ranking is Atomix, a refined Korean tasting-menu spot in New York. But other picks reflect a surprising turn to the casual.

The Secret Ingredient That Makes Tomatoes Taste More Like Themselves

Let late-season tomatoes shine by simmering them whole, vines and all, Eric Kim writes.

These Smashed Chicken Meatballs Completely Wowed Me

This new recipe from Yewande Komolafe is fast enough to pull off on a weeknight, but I can’t wait to make it again for friends.

Three New Restaurant Sequels in New York City to Check Out Right Now

What to expect (and avoid) at the new spinoffs from the Four Horsemen, Yellow Rose and Ernesto’s.

The Dish That Makes Parties Fun, Easy and Affordable

A table full of salads not only looks stunning, it also tastes great and lets you linger with your guests.

‘How About a Vegetarian Supper Dish That Has Protein, Carbs and Isn’t Beans and Rice or Beans on Pasta?’

Welcome (back) to Recipe Matchmaker, where I match hyper-specific reader requests with right-on recipes.

This Saturday, It’s Bake Time

Make sure you’re on the list for our new newsletter dedicated to all things delightful and baked (like these apple cider doughnuts).

Need a Treat? Here Are Our 24 Best Fall Baking Recipes.

It’s Bake Time! Celebrate the launch of our baking newsletter (and start of the season) with these crowd-pleasing recipes.

This May Be the Easiest Way to Make Ratatouille

Topped with crispy, spiced chickpeas, this nontraditional sheet-pan ratatouille is a perfect place to use the last of summer’s produce.

A Sheet-Pan Salmon Dinner With Plenty of Verve

Horseradish roasted salmon with mustard potatoes is a bright but comforting dish, perfect for easing into fall.

Orna Guralnik’s Father ‘Died a Beautiful Death’ at Bricolage

The “Couples Therapy” star and longtime Brooklynite answers the first-ever Where to Eat questionnaire.

This Restaurant Revives the Artistic Spirit of ’70s SoHo

The original FOOD opened in 1971 with art world names like Donald Judd contributing to the menu. The artist Lucien Smith is trying to recreate it.

People Stop Me to Talk About These Recipes

Sheet-pan pierogies with brussels sprouts and kimchi and creamy coconut rice with peanuts have received effusive praise from friends.

Her Torte Will Outlast Us All

Pete Wells remembers Marian Burros, a tenacious food reporter whose plum torte became one of The Times’s most famous recipes.

Ditch the Dating Apps. Sit at the Bar.

One influencer’s advice has given some singles the permission — and confidence — to look for love offline. It’s “Sit at the Bar September.”

This Is a Perfect Los Angeles Restaurant for Right Now

It’s not your regular bistro, it’s Baby Bistro.

Sushi Is Bigger Than Ever in America. There’s One Main Reason.

Once considered rarefied and exotic in the United States, sushi has become something entirely different in the last five years: convenience food.

A Perfect Spicy-Sweet Chicken Dinner

Vinegar, lime and chiles keep things from veering too sweet in Yewande Komolafe’s honey-glazed chicken and shallots.

My Oven-Roasted Chicken Shawarma

Make this often, make this yours. Plus: An announcement.

Marian Burros, 92, Dies; Food Writer Famed for Her Plum Torte and More

At The Times and elsewhere, she combined recipe writing with reporting on topics like consumer protection and food safety. Her torte was a longtime fan favorite.

Make-Ahead Egg Wraps for Weekday Superheroes

Look at you, making these protein-packed, spinach-stuffed egg wraps for quick breakfasts and lunches.

8 Ways ‘Black Rabbit’ Channels a Notorious New York Restaurant

The fictional gastro pub at the heart of a new Netflix series is largely inspired by the Spotted Pig, the V.I.P. spot rocked by a sexual harassment scandal.

How to Cook (Better) With Butternut Squash

These seven tips from Ali Slagle will make sure every day of squash season is a good one.

You Barely Need a Recipe for This Top-Rated Salmon

But I’ll share one anyway, since my roasted salmon glazed with brown sugar and mustard is a five-star favorite with nearly 20,000 ratings.

Lunching Like a Flower Child in the East Village

Becky Hughes returns to answer three reader questions and solve a Grand Central Oyster Bar mystery.

Marilyn Hagerty, Whose Olive Garden Review Went Viral, Dies at 99

“The chicken Alfredo ($10.95) was warm and comforting on a cold day,” she wrote from North Dakota. And suddenly the national media made her a celebrity.

Cool Whips

Quesadillas That Cosplay as Elotes

Sweet from late summer corn and just spicy enough from poblano and jalapeño chiles, these quesadillas are a delight.

Can Hybrid Grapes Solve the Climate Change Dilemma for Wine Makers?

It’s a fringe movement so far, but hybrids have proven they can make good wine and may be better able to withstand climate change and disease.

A $35 Chicken Dinner in Mississippi? How New York Prices Went National.

Not all diners mind paying more at chef-driven restaurants.

These Women Make Basketball Fans’ Favorite Food

For the last six years, Deborah Emmanuel and Mahogany Almond have provided Brooklyn sports fans with bags and bags of popcorn.

Is Paris Ready for Real Southern Cooking?

Mashama Bailey, one of America’s great chefs, is opening a new restaurant on the Left Bank, a sibling of her Savannah restaurant, the Grey.

Samin Nosrat’s Lazy Sugo

Her dish isn’t lazy at all, but is generous and unhurried, with time turning tomatoes, wine and bone-in meat into a rich, glossy sauce.

The Fall Restaurant Preview Is Dead, Long Live the Fall Restaurant Preview

Restaurants simply open when they can open now — but that’s not stopping our restaurant reporters from celebrating what’s to come.

French Patisserie’s Latest Darlings? Babkas That Buck Tradition.

Babka Zana, a Parisian bakery, and others are embracing versions that veer away from the traditional cinnamon and chocolate iterations.

Shrimp in the Freezer Makes Meal Planning Easier

The Incurable Confidence of the Man Who Made Nobu

In a frank memoir, Drew Nieporent looks back at a half-century career that’s produced signature New York restaurants like Montrachet and Tribeca Grill.

20 Years Ago, Alinea Electrified Chicago Dining. Does It Still Matter?

At this famously innovative restaurant, our critic finds a mix of thought-provoking experiments and empty spectacle.

Samin Nosrat Gathers Friends for Dinner Every Week. Here’s How You Can, Too.

For the chef and cookbook author, seeing friends doesn’t have to be complicated. It just has to happen. These recipes can help.

There’s a Reason This Salmon Recipe Has Five Stars

It’s the anchovy-garlic butter. (It’s also because it’s easy and comes together in less than half an hour.)

How Beli Ate Yelp

A restaurant-rating app has endeared itself to young diners who no longer trust starred reviews on other platforms.

A Quick Shrimp Dinner for Long, Stumping Sundays

Sometimes the weekend calls for a fast, easy supper, and for that supper you’ll want this pili pili shrimp with braised white beans.

Cocoa. Krispies. Treats.

The key word here is “cocoa,” which adds its subtly smoky, bittersweet notes to the classic treat.

A Time-Traveling Chef, a Tyrant King: This Korean Drama Is Finding Fans Around the World

Netflix’s series “Bon Appétit, Your Majesty” is part historical fiction, part romantic comedy and all about the food.

Atlanta-Style Lemon-Pepper Wings for Game Day

Serve “wet” with Buffalo sauce, if you like, and with my all-purpose biscuits.

Zanzibar’s Must-Have Street Food Is This Bright, Tangy Soup

Make it at home with this recipe, along with another favorite, Zanzibar pizza, a filled dough packed with cheese, vegetables and herbs.

(Eric Adams Voice) New York Is the Mexico City of America

New restaurants and bakeries in Woodside, Bed-Stuy and on the Lower East Side bring the sweet swagger of CDMX to the city.

The Veggie Diaries

What I’ve been cooking: corn salad with tomatoes, feta and mint; riffable panzanella; crispy tofu tacos; and fritterlike pancakes.

Think Getting a Reservation Is Hard? Try Getting an Invite.

As crowds continue to mob restaurants they see on social media, some businesses are turning to a more exclusive model to curate the scene.

Mapo Tofu, but With Tomatoes, Please

Those last beautiful summer tomatoes are put to good use in Hetty Lui McKinnon’s take on the classic Sichuan dish.

26 Apple Desserts Our Readers Make Every Fall

Turn your orchard haul into something truly delicious with these fall recipes.

This Garlicky Fish Dinner Will Wow Everyone You Know

Zesty black bean-avocado tostadas and a coconut flan round out David Tanis’s menu for the waning warm days.

5 Guides to Great Restaurant Cities by New York Times Staff

Check out these standout dining scenes that we encountered in our reporting for the 2025 Restaurant List.

In High-Profile Closings, Los Angeles Restaurateurs See Trouble

The city’s turmoil, from wildfires to curfews, has exacted a toll on some of its best-loved restaurants and raised worries about the future.

Kids Love Making (and Eating) This Easy Noodle Soup

This Cantonese classic, which Melissa Clark adapted from Lane Li, of Noodle Lane in Brooklyn, is so easy a middle schooler can make it.

A Whole Wheat Pasta Dish That Hits Every Note

Spicy sausage, briny olives, fresh tomatoes and herbaceous rosemary make this 30-minute dinner shine.

Andrew Huse, Cultural Historian of the Cuban Sandwich, Dies at 52

He investigated which city of Cuban immigrants might have created the celebrated sandwich, Tampa or Miami. His finding was not altogether surprising.

The Corner Store Team Un-Eighty Sixes the Chumley’s Space

The new steakhouse is called, of course, the Eighty Six.

What’s New in School Lunchrooms: Less Sugar, More From Scratch

While the impact of federal budget cuts and coming nutritional guidelines is uncertain, smaller changes have already arrived in school cafeterias.

I Can’t Believe It’s Not Chicken

This quick, deceptively meaty tofu dish is crisp, chewy and super savory.

12 of Our Staff’s Favorite Restaurant Recipes That You Can Make at Home

Try Vinegar Hill House’s skillet sourdough pancakes, Roberta’s pizza and more dishes we’ve adapted from restaurants and bakeries over the years.

Our Staff’s Restaurants of the Year, Plus Takes and Trends From 2025

What we’ve noticed, what we’d like to see more of and a few things we would rather see the end of.

The Restaurant List 2025

Here are the 50 best places in America right now.

This Is One of San Francisco’s Most Expensive Restaurants. Is It Worth It?

At Atelier Crenn, the world-famous chef Dominique Crenn is weaving the bounty of California through the narrative of her French upbringing.

It’s the Perfect Time to Get Back Into the Cooking Groove

Return to routine with a lemon-forward chickpea and parsley pasta.

What Happened to Mexico City’s Food Scene? Americans.

As restaurants change to reflect new tastes, local reactions have ranged from fascination to fury.

This Aguachile Shrimp Salad Will Brighten Your Day

Perfect for those last warm-weather picnics.

Apples and Pork Chops Are a Perfect Pair

All this talk about autumn apples conjures Nathalie Dupree’s clutch kitchen theory.

Ghee’s Glory Stretches Across Generations

This South Asian staple has a long history and can make any dish richer and more delicious.

The Five-Ingredient Pantry Pasta You Need Right Now

This riff on cacio e pepe with tuna delivers a taste of ocean and sun.

Around the World in Three New York City Bodegas

Parathas in Queens, barbacoa in Gowanus, dibi lamb in Harlem and other corner deli delights.

The TikTok Famous Chef Keeping a Sorority Fed

Kevin Ashton found job satisfaction mentoring sorority sisters at the University of Nevada, Reno.

What’s for Dinner: Something on Rice

A fresh pot of rice with some sook mei faan, eggplant adobo or coconut saag? That’s good eating.

Our 22 Best Brownie Recipes

We’ve shared plenty of spins on this classic treat over the years, but these are the sweet, chocolaty hits our readers just can’t quit.

A Pleasurable Distraction From the Rest of Life

Recipes that put the fun in packing school lunch.

10 California Wine Producers Worth Getting to Know Now

These winemakers navigate a difficult world, often working day jobs and piecing together businesses on the margins. Somehow, they make great wine.

Tonight’s Dinner Could Be a Best-in-Class Shrimp Curry

Plus, some recommendations for using all that summer zucchini and a make-ahead breakfast for the ages.

We Just Updated Our Atlanta Dining Guide

Fish sauce sticky ribs, a wine bar with proper food from one of Atlanta’s most prominent restaurateurs and more.

Narkara Brings Northern Thai Heat to Union Square

Koju offers an omakase at the Ace Hotel in Brooklyn, Nuyores opens with a Contento chef at the helm and more restaurant news.

Do Olivia Colman and Benedict Cumberbatch Like Pineapple on Pizza? Watch and Find Out.

The stars of “The Roses” stopped by the New York Times studio kitchen to toss pies and share stories from their lives in food and film.

This Crispy Chicken Is Pure Poetry

This buttery lime chicken dinner couldn’t be any dreamier.

100 Easy Dinners for Busy Weeknights

Fall is hectic enough. Let us help with the cooking.

In a Tiny Space With a Spare Korean Menu, Sunn’s Makes Magic

Expert banchan and impeccable seafood are just part of the draw at this petite Chinatown restaurant that paves its own path.

The Recipe Readers Had to Have Year After Year

With more than 18,000 five-star reviews, Marian Burros’s easy recipe is a classic for a reason.

Here’s My Favorite Fried Chicken Sandwich

And here’s how I turn it into pickle-brined grilled chicken.

Pollo Asado, Let’s Go

Make extra of Ham El-Waylly’s citrusy, hummingly spicy chicken for weeknight burritos, grain bowls, salads, nachos, soups. …

Which Chile Paste Should I Buy?

An array of chile pastes make it easier than ever to bring a little — or a lot — of heat into your cooking. But how can you tell which one is right for you?