NYT Cooking

NYT Cooking is a subscription-based service offered by The New York Times. It acts as a digital cookbook and cooking guide, accessible on multiple platforms. This service is designed to assist home cooks of all skill levels in finding, saving, and organizing top-notch recipes from around the world. Additionally, it aims to enhance their cooking skills and confidence in the kitchen.

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Articles

7 Ways to Take Chicken Breasts From Boring to Brilliant

1 week ago | cooking.nytimes.com | Ali Slagle

You don't need to do very much to get the most succulent, tender meat. Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell. Fans of boneless, skinless chicken breasts love their leanness, quick cook time and mild flavor. But dissenters call that leanness a downside, making them quick to overcook, verging on dry and too mild - as in bland.
The First Rule of Making Salsa? There Are No Rules.

2 weeks ago | cooking.nytimes.com | Rick Martinez

I've made salsa my whole life. These tips changed everything. Johnny Miller for The New York Times. Food Stylist: Sue Li. Prop Stylist: Sarah Smart. Cooks tend to get set in their ways. If you grew up making your grandmother's pozole rojo with ancho, guajillo and cascabel chiles, that's how you're going to make it forever. Carrying on tradition is beautiful, if a little intense. And yet when it comes to salsas, a lot of cooks in Mexico experiment and invent in a mind-set of uninhibited creativity.
7 Easy Ways to Make Your Basil (and Other Herbs) Last So Much Longer

2 weeks ago | cooking.nytimes.com | Adina Steiman

Sad, wilting leaves? Never again with these easy expert suggestions. Yossy Arefi for The New York Times (Photography and Styling) At markets in the spring, abundant, well-priced bunches of herbs can be just as tempting as strawberries and asparagus. But bringing them home often means that one's best intentions collide with the harsh realities: Herbs can go from sprightly to swampy before you have time to use them up. The simple tips that follow can help you make sure they never go to waste.
7 Ways to Make a Can of Tuna So Much Better

1 month ago | cooking.nytimes.com | Ali Slagle

Turn that everyday staple into the stuff of dreams. Bobbi Lin for The New York Times Canned tuna can swim alongside so much more than mayo. Salty from the sea but not toofishy, it brings a lot to meals, with its juiciness and substantial yet delicate flakiness. It's also pantry-friendly, budget-friendly and good for you. Here's how to zhuzh up a can of tuna for a school of quick, flavor-forward dishes. Tuna is rich, oily and salty.
How to Make the Best Brussels Sprouts of Your Life

1 month ago | cooking.nytimes.com | Alison Roman

Raw, roasted, sautéed or baked in a gratin, these techniques will get the best out of those tiny vegetables. Romulo Yanes for The New York Times. Food Stylist: Vivian Lui. [This article was first published on Nov. 4, 2016.] For decades, brussels sprouts battled a bad reputation.
Our Ultimate Guide to Making Perfect Potatoes

1 month ago | cooking.nytimes.com | Julia Moskin

Mashed, roasted, boiled and baked, we'll show you how to get the best results every single time. [This article was originally published in September 2015.] Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne. Because almost everybody seems to love potatoes, it's worth mastering more than a few ways to make them. Mashed potatoes turn into potato cakes and shepherd's pies; scalloped potatoes can be an everyday side or a luxurious main; baked potatoes can be dinner, or hash browns.
How to Make Quiche, the French Way

1 month ago | cooking.nytimes.com | Melissa Clark

Once you perfect the dough, you will find this versatile tart is dead simple to make with ingredients you have around. [This article was originally published on Feb 13, 2017.] Francesco Tonelli for The New York Times French pastries are as much a savory tradition as they are a sweet one, enmeshed in the rhythms of daily life. That is particularly true of the country's various onion tarts, of which quiche is the most celebrated.
How to Make Your Own Yogurt at Home

1 month ago | cooking.nytimes.com | Melissa Clark

All you really need is good-quality milk, a few spoonfuls of your favorite plain yogurt and time. [This article was originally published on July 18, 2018.] Karsten Moran for The New York Times If you love yogurt, making your own should be a culinary rite of passage, along the lines of baking your own bread or roasting a chicken, though easier than either.
How to Make an Omelet, the French Way

1 month ago | cooking.nytimes.com | Melissa Clark

From history to technique, become an expert on this eggy classic. [This article was originally published on Feb. 13, 2017.] Francesco Tonelli for The New York Times The omelet is the egg taken to its very highest form. With nothing more than salt and the tiniest amount of butter added, the omelet celebrates the richness of eggs without distracting from their delicacy. This guide is part of The New Essentials of French Cooking, the 10 definitive dishes every modern cook should master.
Our Ultimate Guide to Making Jam

1 month ago | cooking.nytimes.com | Alison Roman

Learn safe canning methods and how to get the perfect consistency so you can get a taste of summer all year round. [This article was originally published Aug. 18, 2017.] Karsten Moran for The New York Times A bumper crop of perfect strawberries. Irresistibly ripe peaches on sale. A blackberry bush brimming with fruit. When a season is at its peak, it's tempting to make it last as long as possible. That's where preserving comes in: It keeps fresh fruit relevant well beyond its time.