Lifestyle

For decades, sleep was something to skimp on. Late nights, early mornings, and the mantra “I’ll sleep when I’m dead” defined productivity culture. Burnout was normal, and rest was considered optional. That’s...

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...

Our chief fashion critic, Vanessa Friedman, reflects on New York Fashion Week.

Good produce is a gift. Keep it fresh as long as possible with these tips.By Kristen MiglorePhotographs by Andrew BuiStyled by Barrett WashburnePublished Feb. 19, 2026Updated Feb. 19, 2026How many cucumbers —...

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...

Published July 12, 2023Updated Feb. 18, 2026Pasta isn’t always thought of as an expensive meal, but when you add a lot of ingredients or a handful of more opulent ones, its price...

It’s Dumpling Week, our annual tribute to one of everyone’s favorite foods, with recipes to get you pinching and pleating.By Genevieve KoPhotographs by Rachel VanniStyled by Sue Li and Megan HedgpethGenevieve Ko...

Four expert tips turn prep work into a major part of the fun.By Genevieve KoPhotographs by Rachel VanniStyled by Sue Li and Megan HedgpethGenevieve Ko is a senior editor of NYT Cooking...

Preparing and sharing a pot of Tibetan guthuk ahead of Losar, the New Year celebration, helps banish the bad from the past year.Published Feb. 13, 2026Updated Feb. 13, 2026Growing up in Kathmandu,...

Published Feb. 13, 2026Updated Feb. 13, 2026As a yearly practice, Ramadan, the Islamic month of fasting from dawn to sundown, comes with traditions that center family, spirituality and, of course, iftar, the...