There’s always an obstacle when adapting a chef’s recipe for the home cook. Sometimes, it’s hard-to-find ingredients. Sometimes, it’s painstaking technique. Usually, it’s both, and the recipe uses ...
Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
This is inspired by a recipe by Andrea Chesman, who has some wonderful grilling ideas for tofu in her book "The Vegetarian Grill." It makes enough marinade or dipping sauce for a pound of tofu.
Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
A blast of heat in a cast-iron pan and a basting of golden butter does wonders for plain fish fillets. This life-changing method is adopted from a former chef and current fishmonger, Mark Usewicz of ...
Lisa Kitahara, a Japanese Canadian recipe developer, is so obsessed with fried foods that she once tried to bread and deep-fry watermelon. It didn’t work. She came up with a recipe that sounded ...
David Malosh for The New York Times. Food Stylist: Simon Andrews.
David Malosh for The New York Times. Food Stylist: Barrett Washburne.
Editors’ Collection Our 50 Most Popular Recipes of 2025 So Far Since Jan. 1, we have published more than 400 new recipes (phew!), and our readers have enjoyed cooking and eating all of them. Here are ...
Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.
Sometimes you just want a big bowl of pasta with butter and Parmesan. Starchy, silky and salty, it’s always good — and practically foolproof. To make it a little more grown up, just take it one step ...
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