Food

Hi, everyone! Mia here, your always-hungry New York Times Cooking newsletter editor. I’m delighted to fill in for Emily Weinstein today to talk weeknight dinners, because come 5 p.m. (or more like...

Instead of taking the trip, she moved hundreds of preplanned interviews to Zoom and scheduled at least 40 online cooking classes with experts. To perfect sancocho de Domingo, Ms. Gutierrez turned to...

I’m not one for PSLs or decorative gourds, but I did go completely nuts last weekend at my local farmers’ market with the first autumn squashes. A copious haul of shapely butternuts...

Good morning. Molly O’Neill brought her recipe for old-fashioned beef stew (above) to The New York Times in 1994, and it has since amassed five stars and more than 20,000 ratings on...

We’ll get this out of the way: You absolutely don’t need to fry tortillas from scratch for Rick Martínez’s tostadas recipe. Topped with seasoned beans, crumbles of chorizo, cheese, lettuce, cilantro and...

Pizza was then a local dish little known outside Naples, according to Stephen Cerulli, a lecturer in Italian American history at Hostos Community College. (Cheese did not appear on Neapolitan pizza until...

Murray Stenson didn’t look like a revolutionary. Balding and slightly stooped, the son of a small-town grade-school principal, he spent decades quietly making cocktails at bars around Seattle, honing his classic, unfussy...

When it comes to cooking pasta, Celso Laforgia breaks every rule in the book. His spaghetti isn’t ivory-colored and tender. It’s dark as polished ebony and it crunches like grissini. He doesn’t...

I hope you’ll give that salmon a try this weekend. But not only the salmon. Claire Saffitz has an ace new recipe for cinnamon rolls that would be just the thing for...

Almost every family has a secret they never discuss. Ours is this: We were taste testers for Pop-Tarts.It was not long after Kellogg’s introduced the toaster pastry in 1964. But for several...