Food

By Eric KimEric Kim is a food columnist for The New York Times Magazine and a recipe developer and video host for NYT Cooking. A native of Atlanta, he is also the...

By Melissa ClarkMelissa Clark prefers shortbread to chocolate chip cookies.Published April 23, 2026 Updated April 23, 2026Calling for just four ingredients — butter, sugar, flour and salt — shortbread is one of...

By Yewande KomolafeYewande Komolafe has been a recipe developer, columnist and video host for The New York Times since 2018.Published April 20, 2026 Updated April 20, 2026When the Barbadian chef Paul Carmichael...

By Yotam OttolenghiYotam Ottolenghi is a food columnist for The New York Times Magazine and the author of multiple cookbooks. He is the chef-owner of five Ottolenghi delis in London, as well...

By Genevieve KoGenevieve Ko is a senior editor of NYT Cooking and Food at The New York Times, where she also writes a column, develops recipes and appears in videos. In addition...

By David TanisDavid Tanis writes a monthly cooking column for The New York Times. Though he has had a long career as a chef, he has always been a passionate home cook,...

By Jed PortmanReporting from Marion County, Kan.Published March 30, 2026 Updated March 30, 2026For years, Carol Abrahams made pluma moos for her mother, who liked it but no longer prepared the family’s...

Published March 26, 2026 Updated March 26, 2026There are some desserts that feel just right for Easter: elegant and impressive enough for the holiday table but with no last-minute work. This Earl...

Published March 26, 2026 Updated March 26, 2026Most of the year, Tara Lazar, founder of F10 Creative, a Southern California restaurant group, cooks alongside her houseguests. At a 16-foot island, made from...

By Melissa ClarkMelissa Clark loves a Hillel sandwich, especially on homemade matzo.Published March 25, 2026 Updated March 25, 2026When Hillary Sterling, the chef at Ci Siamo in New York City, created a...