Food

By Melissa ClarkMelissa Clark is a food reporter and columnist for The New York Times and NYT Cooking, for which she creates recipes, hosts videos and is one of the writers of...

Published Nov. 18, 2025Updated Nov. 18, 2025Welcome to the Pizza Interview, a new series from New York Times Cooking where the Q&A has a catch: Our guests have to make pizza.The upcoming...

Andy Baraghani’s bright, brilliant menu is a feast for the eyes, too.By Andy BaraghaniPhotographs by Bobbi LinStyled by Rebecca Jurkevich and Megan HedgpethPublished Nov. 17, 2025Updated Nov. 17, 2025Every year, I tell...

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 Nov. 14, 2025Updated Nov. 14, 2025The other day, I came home from the grocery store and laughed aloud as I unloaded a three-pound package of ground beef, a three-pound package of...

Published Nov. 14, 2025Updated Nov. 14, 2025Potatoes might present as one of the burlier types of produce, but there are a few things we can inadvertently do at home to hasten their...

By Carolina GelenCarolina Gelen is a recipe developer and James Beard Award-winning cookbook author. A Transylvania native, she draws heavily from her upbringing, creating resourceful recipes that focus on flavor and comfort.Published...

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 Samantha CassettySamantha Cassetty is a registered dietitian nutritionist.Published Nov. 13, 2025Updated Nov. 13, 2025Thanksgiving comes only once a year. So even if you typically aim to eat a well-balanced diet, helping...

new video loaded: Za’atar and Labneh SpaghettitranscriptBacktranscriptZa’atar and Labneh SpaghettiIn this spaghetti with za’atar, creamy labneh produces a pasta dish with the texture of an Alfredo, but with a bright tang that...