Food

By Ali SlagleAli Slagle is a recipe developer and regular contributor to NYT Cooking who specializes in low-effort, high-reward recipes. She is also the author of the cookbook “I Dream of Dinner...

Published Feb. 21, 2022Updated Jan. 5, 2026Braising is transformative. For generations, cooks across cultures have turned to the technique to create luscious comfort food from the toughest of meats, greens and beans....

Pete Wells tells how he recovered from an out-of-control diet. And each week in January, he and experts will suggest ways to reset your own appetite.By Pete WellsA reporter for the Food...

By Samantha CassettySamantha Cassetty is a registered dietitian nutritionist.Published Jan. 3, 2026Updated Jan. 3, 2026Everyone wants to eat better, but who has the time? The truth is, healthy eating is easier than...

Published Jan. 1, 2026Updated Jan. 1, 2026After weeks of festive holiday meals, you may be craving a return to comforting routines in the kitchen (and more vegetables). Cooking for yourself, with a...

Published Dec. 30, 2025Updated Dec. 30, 2025Welcome back to the Pizza Interview, a series from New York Times Cooking where the Q&A has a catch: Our guests have to make pizza.After much...

By Ali SlagleAli Slagle is a recipe developer and regular contributor to NYT Cooking who specializes in low-effort, high-reward recipes. She is also the author of the cookbook “I Dream of Dinner...

Ponche Navideño merges holiday spice with tropical fruit to make one of the season’s most festive sippers.By Paola Briseño-GonzálezPublished Dec. 22, 2025Updated Dec. 22, 2025The instant the door to a posada swings...

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...

Set up a table of stunning pies, cakes and pastries for the most wonderful time of year.By Genevieve KoPhotographs by Linda XiaoStyled by Yossy Arefi and Marina BevilacquaGenevieve Ko is a senior...