-
1 week ago | 
denverpost.com | Margaux Laskey |Nargisse Benkabbou |Eric Kim |Ali Slagle
By Margaux Laskey, The New York TimesMy 13-year-old daughter has been toying with the idea of becoming a vegetarian since she was about 3, which is when she asked me where the hamburger on her plate came from. (You don’t think about how weird that conversation is until you have to have it.)I was born in the meat-and-potatoes Midwest and raised in the meat-and-three South.
-
Mar 22, 2025 | 
twincities.com | Alexa Weibel |Lidey Heuck |Eric Kim |Dawn Perry
Here’s a question to consider: If summer has its ice cream and grill smoke, fall its casseroles and roasts, winter its soups and stews, what are spring’s hallmarks? The warming weather calls for something fresh and bright, but the lingering chill still demands something with heft. Is this … pasta’s time to shine? The 24 recipes that follow make a case for its place as the season’s perfect food.
-
Mar 13, 2025 | 
pressdemocrat.com | Eric Kim |Colu Henry |Kay Chun |Melissa Clark
After last week’s newsletter about the food my children eat (and don’t eat), I got about 10 times the number of emails I usually receive, a vast majority of them from parents saying they felt seen. The idea is for us at New York Times Cooking to understand and meet your wants and needs, while also suggesting new things for your plate.
-
Mar 5, 2025 | 
denverpost.com | Emily Weinstein |Eric Kim |Colu Henry |Kay Chun
By Emily Weinstein, The New York TimesAfter last week’s newsletter about the food my children eat (and don’t eat), I got about 10 times the number of emails I usually receive, a vast majority of them from parents saying they felt seen. The idea is for us at New York Times Cooking to understand and meet your wants and needs, while also suggesting new things for your plate.
-
Dec 24, 2024 | 
ledger-enquirer.com | Eric Kim
A feast of baked potatoes, with assorted toppings. From left: Hot Honey Baked Sweet Potatoes, Caramelized Kimchi Baked Potatoes and Aglio e Olio Baked Potatoes. NYT Turns out, the baked potato has always been big and great. In 1909, Hazen Titus, the dining car superintendent on the Northern Pacific Railway, had a vision: Having learned of a surplus of oversize spuds, he'd ordered them up and placed them on his menu.
-
Dec 16, 2024 | 
nytimes.com | Eric Kim
Whether you choose to serve all three potatoes, focus on just one or do your own baked potato thing entirely, you can do much of the toppings prep ahead of time so that on Party Day, you the host can focus on a frankly thankless task: baking the potatoes perfectly before guests arrive.
-
Dec 9, 2024 | 
sunherald.com | Melissa Clark |Claire Saffitz |Eric Kim |Sohla El-Waylly
Sweet but not cloying, tender but not without bite, cookies are the holidays' greatest gift -- and what better time to celebrate them than Cookie Week, New York Times Cooking's annual tradition, in which we create seven dazzling, delicious recipes. This year's batch harnesses all of the season's colors and flavors, like boozy almond, spicy ginger, buttery peppermint, but with a few surprises -- lemony turmeric crinkles, gumdrop-studded fudge. Make one or all, but do get going.
-
Dec 5, 2024 | 
modbee.com | Melissa Clark |Claire Saffitz |Eric Kim |Sohla El-Waylly
Sweet but not cloying, tender but not without bite, cookies are the holidays’ greatest gift -- and what better time to celebrate them than Cookie Week, New York Times Cooking’s annual tradition, in which we create seven dazzling, delicious recipes. This year’s batch harnesses all of the season’s colors and flavors, like boozy almond, spicy ginger, buttery peppermint, but with a few surprises -- lemony turmeric crinkles, gumdrop-studded fudge. Make one or all, but do get going.
-
Nov 25, 2024 | 
denverpost.com | Eric Kim
Loading your audio articleBy Eric Kim, The New York TimesThe stately, russet Norman Rockwell Thanksgiving turkey has one major flaw: It’s too big to taste any good. There’s just no easy way to cook the dark meat of a bird that gargantuan without drying out the white meat. (That’s why many professional chefs spatchcock, deep-fry or, for more control, roast the bird in pieces.) Maybe it’s time to stop striving for that decades-old ideal. After all, Thanksgiving should be whatever you want it to be.
-
Nov 25, 2024 | 
seattletimes.com | Eric Kim
If you live in a small space, the lure of crispy fish skin — the bacon of the sea — can lead to fishy pillow cases until laundry day. (Totally worth it.)But a fish dinner doesn’t have to be defined by a hard sear in a pan, oil splatter all over your stovetop, kitchen counter and clothes. For nights when you want something gentler on the cook (and the fish), you can turn to this oil-poaching method, which turns out the most flavorful, tender fillets imbued with the deep savoriness of scallions.
