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...
Andy Baraghani’s bright, brilliant menu is a feast for the eyes, too. By Andy Baraghani Photographs by Bobbi Lin Styled by Rebecca Jurkevich and Megan Hedgpeth...
new video loaded: Cranberry Pudding transcript Back transcript Cranberry Pudding Think of this dessert as a more colorful, autumnal version of banana pudding. This pudding uses...
new video loaded: Cacio e Pepe Green Beans transcript Back transcript Cacio e Pepe Green Beans This cheesy, pleasantly piquant side takes a cue from the...
new video loaded: Gnocchi Gratin transcript Back transcript Gnocchi Gratin Gnocchi Parisienne is what the French call this speedy take on potato gratin, which uses store-bought...
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...
Published Nov. 14, 2025Updated Nov. 14, 2025 The other day, I came home from the grocery store and laughed aloud as I unloaded a three-pound package...
Published Nov. 14, 2025Updated Nov. 14, 2025 Potatoes might present as one of the burlier types of produce, but there are a few things we can...
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...
new video loaded: Shrimp Aguachile transcript Back transcript Shrimp Aguachile Aguachile, the bright and punchy seafood dish from coastal Sinaloa, Mexico, gets its name (which translates...
