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

100 Easy Summer Recipes for Right Now

1 week ago | cooking.nytimes.com | Margaux Laskey

Because worrying about dinner should be the last thing on your mind. Mark Weinberg for The New York Times. Food Stylist: Monica Pierini. Summer is when I most miss being a kid. The uncomplicated, unhurried delight of it all: waking up late with no plans, spending the day barefoot, eating strawberries hot from the garden and grilled cheese sandwiches made of butter-drenched bread and melty American cheese, then yes, drinking water straight from the garden hose.
How Our Readers Are Saving Money on Groceries

3 weeks ago | cooking.nytimes.com | Sharon Attia |Allison Jiang

Food costs continue to fluctuate, so we asked readers if they've changed how they shop and cook. Jessica Attie for The New York Times With grocery costs in flux as a result of inflation, tariffs and other factors, it can feel like eating well means you have to spend a fortune. But our clever readers prove that that's not the case. We asked them if they have changed how they shop and cook. Below are some of their smart, money-saving tips.
Do I Need to Refrigerate Ketchup? An A-to-Z Guide to Storing Condiments

1 month ago | cooking.nytimes.com | Kristen Miglore

Soy sauce? Peanut butter? Maple syrup? Settle some scores with this breakdown. Julia Gartland for The New York Times. Food Stylist: Yossy Arefi. You keep mustard in the fridge, but your partner (or roommate or dad) balks at the idea. Who's right? The fine print on the bottle, on nearly all of the bottles - "refrigerate after opening" - isn't much help.
7 Ways to Take Chicken Breasts From Boring to Brilliant

1 month 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 months 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 months 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

2 months 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

2 months 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

2 months 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

2 months 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.