Food

You Can’t Resist This Easy Squash-Chickpea Recipe

I have a little problem when it comes to roasted winter squash. When I take a pan out of the…

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Fruitcake Is Delicious, and This Recipe Proves It

What would the holidays be without jokes about fruitcake — that it’s leaden, dry and hard, better used as a…

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Many Roads Lead to the Chef Tanya Holland’s ‘California Soul’

At 6 a.m. on a recent Tuesday, the chef Tanya Holland sat alert in the green room of “Good Morning…

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What Is a Wine Bar, Anyway?

New York wine bars are booming, with great new options proliferating and old standbys excelling. They seem to be popping…

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The Proustian Ideal of a Ham Sandwich

Jambon beurre, meaning ham-butter, or just ham on buttered baguette, might be the quintessential French sandwich. It’s a staple for…

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Our Best Thanksgiving Dessert Recipes

We here at New York Times Cooking believe that there’s a Thanksgiving dessert for everyone. You may love pie or…

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What Temperature Is a Turkey Done? And More Thanksgiving Questions, Answered

Making a Thanksgiving turkey is much easier than you think. Really! But whether it’s your first time making the bird,…

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I Ate My Way Through the Tin Building’s Restaurants. Here’s Where to Go.

It took at least half a dozen trips to the Tin Building, the new market and food hall at South…

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While Everyone’s Out of Town

Many, many months ago, when reservations were just as hard to get as they are now, I shared a few…

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Leftover Thanksgiving Turkey Makes the Best, Coziest Soups

For Gail Jennings and her family, the Thanksgiving menu is never written in ink. One year, the turkey may appear…

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