Lifestyle

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...

The pet care industry has experienced a remarkable transformation driven by innovation, science, and a deeper understanding of animal well-being. Pets are no longer seen merely as companions; they are considered integral...

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...

new video loaded: Restaurant Review: SpagotranscriptBacktranscriptRestaurant Review: SpagoThe groundbreaking Beverly Hills power restaurant, Spago, still draws crowds. But the food isn’t what it once was, according to Tejal Rao, a chief restaurant...