New york times food recipes

Author: u | 2025-04-24

The New York Times Food Section; Party Recipes. Is a party even a party if there isn’t any food? (Obviously not.) These festive recipes will feed and delight a crowd. New York Times Browse and save the best dairy-free recipes on New York Times Cooking. Browse and save the best dairy-free recipes on New York Times Cooking. The New York Times Food Section;

Recipes from The New York Times Food Festival

AdvertisementSKIP ADVERTISEMENTYou have a preview view of this article while we are checking your access. When we have confirmed access, the full article content will load.Tired of … everything? These simple, delicious dishes won’t wear you out.This 15-minute dish from Ali Slagle tosses noodles with butter, soy sauce and spinach.Credit...Joe Lingeman for The New York Times. Food Stylist: Cyd Raftus McDowell.April 26, 2023You probably think all of us here at New York Times Cooking love to cook. And for the most part, we do! We cook for work, we cook for fun. But we’d be lying if we didn’t admit to sometimes wilting at the thought of planning another week of meals, or groaning when the last of the ketchup runs out because it means a slog to the grocery store. Sometimes, it’s just (gestures wildly in every direction) too much. These recipes are for the days when your survival instinct tells you to order takeout — which we do all the time, too — but your tummy longs for something homemade.1. One-Pan Orzo With Spinach and FetaImageCredit...Chris Simpson for The New York Times. Food Stylist: Simon Andrews.This vegetarian one-pot recipe from Melissa Clark is similar to spanakorizo, a Greek spinach and rice dish, and it’s just the thing to celebrate spring. Packed with scallions, spinach and peas (frozen or fresh) and dotted with feta, it’s filling but won’t leave you listless. For a vegan version, one reader suggests using extra-virgin olive oil instead of butter, and adding white beans instead of feta.ImageCredit...David Malosh for The New York Times. Food Stylist: Simon Andrews.This traditional Mexican soup from Jocelyn Ramirez is cozy and edifying. If you can’t get good fresh tomatoes or you don’t have a blender, mince the garlic and use crushed tomatoes or canned tomato sauce like one reader’s

Food - The New York Times

Use that as a protein and fiber-packed base for whatever toppings you’d like: marinated greens, a fried egg, roasted vegetables with herbs or even ground turkey or chicken.View the recipe.11. Baked Tofu With Peanut Sauce and Coconut Lime RiceDavid Malosh for The New York Times. Food Stylist: Simon Andrews.This recipe from Yewande Komolafe is further evidence of tofu’s ability to take on the flavors of whatever sauce you use. Here, baked tofu is drenched in a peanut sauce that takes inspiration from ground stews found across West Africa. The accompanying coconut-lime rice sops up the sauce, but it’s not just a supporting player. It’s delicious and fragrant in its own right.View the recipe.12. Sweet and Sour CauliflowerJulia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.Sometimes when you’re hyper-focused on eating within budget or certain health parameters, it becomes seemingly impossible not to think about ordering delivery. When those intrusive thoughts hit, enter this Hetty Lui McKinnon dish. It scratches that delivery food itch but uses inexpensive, fiber-packed cauliflower as a vehicle for sweet-and-sour sauce.View the recipe.13. Charred Bok Choy and Cannellini Bean SaladLinda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich.The beauty of bok choy is that its stalks are substantial enough to remain crisp through high-heat cooking, so you can cook it aggressively without its getting soft and mushy. Here, Hetty Lui McKinnon adds two cans of cannellini beans to make the dish feel substantial enough to be a main, especially with rice or another grain alongside. You’ll want to use this punchy, aromatic dressing featuring ginger and rice vinegar on all of your salads, not just this one.View the recipe.14. One-Pan Crispy Chicken and ChickpeasDavid Malosh for The New York Times. Food Stylist: Simon Andrews.A minimal ingredient list keeps this Yossy Arefi dish economical, but roasting the spinach and chickpeas beneath the chicken thighs means there’s no shortage of flavor because they soak up the salty chicken fat.View the recipe.15. Caramelized Brussels Sprouts Pasta With Toasted ChickpeasRyan Liebe for The New York Times. Food Stylist: Barrett Washburne.When you’re craving pasta but want to make sure you’re eating nutritiously, turn to recipes that feature tons of vegetables like this one from Kay Chun, which calls for an entire pound of brussels sprouts. They caramelize beautifully, adding a subtle sweetness. Crisp chickpeas in oil, so they give this dish texture and protein.View the recipe.16. Crispy Bean Cakes With Harissa, Lemon and HerbsBeatriz Da Costa for The New York Times. Food Stylist: Frances Boswell.Whether you think of these as a kind of vegetarian meatballs or as a fritter meant for dipping, this recipe from Yewande Komolafe is a clever way to use whatever beans you have in

Saag, Jiigae and More Soft Food Recipes - The New York Times

Track progress toward your nutrition, water, fitness, and weight loss goals with MyFitnessPal. This all-in-one food tracker and health app is like having a nutrition coach, meal planner, and food diary with you at all times.MyFitnessPal isn’t another restrictive diet app. This is a health app to help you learn about your habits … see how you eat … make smarter food choices … find motivation & support ... and conquer your health goals.Download and start your free 30-day Premium trial to access exclusive food tracking, fitness logging tools, and expert guidance. You’ll soon discover why MyFitnessPal is the #1 food and nutrition tracker in the U.S., a GQ 2020 Fitness Awards “Best Fitness App,” and has been featured in the New York Times, Wall Street Journal, the Today Show, and U.S. News & World Report.SO MUCH MORE THAN A CALORIE TRACKER & FOOD JOURNALIt’s like having a dietitian, personal trainer, and nutrition coach at your fingertips.Log Food – Easy-to-use tools make food tracking quick and simpleRecord Activity – Add workouts and steps with the fitness trackerCustomize Your Goals – Weight loss, weight gain, weight maintenance, nutrition & fitnessSee Your Progress – Track at a glance, or analyze nutrition & calories in detailLearn From a Registered Dietitian – Meal Plans customized for your target calories, whether you want to lose or gain weight—with access to our Meal Planner toolStay Inspired – 500+ healthy goal-focused recipes and 50 workouts keep routines fresh and funConnect With Community – Find friends and motivation. The New York Times Food Section; Party Recipes. Is a party even a party if there isn’t any food? (Obviously not.) These festive recipes will feed and delight a crowd. New York Times Browse and save the best dairy-free recipes on New York Times Cooking. Browse and save the best dairy-free recipes on New York Times Cooking. The New York Times Food Section;

Recipes from The New York Times Food Festival 2025 - NYT

16 Cheap, Healthy Dinners for When You’re All Out of IdeasLet us make the decisions for you.Armando Rafael for The New York Times. Food Stylist: Mariana Velásquez.Eating with budget in mind might feel more difficult than ever these days, when talk of egg prices and tariffs permeate the general conversation. Add in the need to make meals nutritionally balanced, and the whole thing quickly becomes overwhelming. Don’t stress. Let the 16 recipes below remind you that it’s totally possible to cook a budget-friendly, nutritious meal that’s, above all, delicious.1. Chana MasalaChristopher Testani for The New York Times. Food Stylist: Simon Andrews.It’d be easy to compile dozens of inexpensive dinners around the chickpea alone, but Zainab Shah’s take on the spiced dish found across South Asia is a real standout. Here, a star cast of aromatics (ginger, garlic, cumin, chile and caramelized onion) amplify your choice of canned or dry chickpeas. A shower of fresh cilantro gives it brightness, but if you want to bolster the green even further, throw in some spinach or kale.View the recipe.2. Parmesan Cabbage SoupDavid Malosh for The New York Times. Food Stylist: Simon Andrews.This elegant soup from Melissa Clark relies heavily on the savory (and cheap!) power of Parmesan rinds, which thicken the soup base, while imparting the cheese’s signature umami into the broth. Make the dish as gentle or spicy as you’d like, and throw in a can of cannellini beans as some of our commenters have. Just don’t forget the squeeze of fresh lemon at the end — it brightens the whole thing.View the recipe.3. Spicy Tuna Salad With Crispy RiceNico Schinco for The New York Times. Food Stylist: Barrett Washburne.Here, Ali Slagle plays with a sushi restaurant favorite — tuna with crispy rice — and instead swaps in canned tuna. Mixed with mayo, Sriracha and soy, it contrasts beautifully with the part-crispy, part-chewy texture of the rice. Feel free to use leftover rice here, and any vegetable you have hanging out in place of the cucumbers. (And to that end, feel free to increase the vegetables, too!)View the recipe.4. Quick Tomato, Kale and White Bean SoupJulia Gartland for The New York Times. Food Stylist: Monica Pierini.A quickly prepared tomato and white bean soup is always cheap and comforting. This recipe from Martha Rose Shulman mostly involves stirring together canned staples (crushed tomatoes, white beans). But carrots, potatoes and kale add a welcome heft in this deeply flavorful vegetarian soup.View the recipe.5. One-Pot Chicken Meatballs With GreensJohnny Miller for The New York Times. Food Stylist: Vivian Lui.Eating vegetarian is a great way to save money, but if you’re a meat eater on a budget, may we recommend these one-pot meatballs, which can really

Kimchi Recipes - The New York Times

Takes ...£27.00Monsoon“Asma's approach here is seasonal, though it’s one that...£26.00Naturally Vegan“Beautiful and inspiring. Julius celebrates the utter j...£25.00Upside Down Cooking"Dom's wildly inventive recipes bring the fun back to y...£22.00The Unprocessed Plate"A brilliant guide to understanding ultra-processed foo...£20.00The Seed HunterWhy grow the same dull vegetables and herbs filling eve...£27.00DomaONE OF THE EVENING STANDARDS BEST COOKBOOKS OF 2024Take...£22.00Elly's Plate“Delicious and indulgent recipes – Elly Smart is the qu...£24.99Old Time Hawkey's Recipes from the Cedar SwampInstant New York Times BestsellerStep into Old Time Haw...£27.00Live Free, Eat WellCreative meals for wherever life takes you!Chef Adam Gl...£27.00Good Vibes BakingLick the spoon, feel the vibes, and bake with joy with ...£20.00Budget Family FoodFrom the bestselling author of What Mummy Makes Rebecca...£16.99New Titles to Dig IntoFor the Love of PlantsTake a wander through Adam’s garden as he reflects on t...£22.00How to Design a Garden"A beautiful and practical guide to both designing and ...£22.00Grow Your GroceriesEver wondered if you could grow plants from the food yo...£16.99The Permaculture GardenFor a beautiful, productive, and edible paradise, trans...£25.00The Greenhouse BookThe ultimate guide to gardening under glass.Thinking of...£20.00RHS Grow Food AnywhereMake the most of every part of your garden with guidanc...£20.00Biodynamic GardeningReap the benefits of a biodynamic, organic approach to ...£22.00The Self-Sufficiency GardenEat homegrown food all year round and save money on you...£16.99Topics To Start The ConversationThe Economics BookExplore the key milestones in the field of economics br...£19.99Be Period PositivePeriod positivity starts with asking questions.This inf...£9.99Simply AICombining clear labelled imagery with easy-to-understan...£12.99The Politics BookExplore the key milestones in the field of politics bro...£19.99It's Not That RadicalWINNER OF BOOKSHOP.ORG'S NON-FICTION ANNUAL INDIE CHAMP...£16.99Raising Boys Who Do Better"I am so grateful for this book. There is palpable love...£16.99Twice As HardThis book is an exercise in building your network. We'v...£16.99Dear Cisgender PeopleConversations on the transgender experience may be beco...£16.99Gay ScienceNew York Times BestsellerComedian Rob Anderson examines...£20.00The View From Down HereWomen's lives are shaped by sexism and expectations. Di...£16.99Books To Spark Your WanderlustDK England's South CoastMake your trip to England’s South Coast extraordinaryA ...£6.99Road Trips in EuropeHit the open road with 50 epic drives promising the ult...£25.00Star Wars Complete Locations Updated EditionExplore the amazing Star Wars™ galaxy in stunning full-...£30.00Baking Across AmericaJoin B. Dylan Hollis, #1 New York Times bestselling aut...£28.00North Coast 500MAKE YOUR NORTH COAST 500 ROAD TRIP EXTRAORDINARYDrivin...£14.99States of AdventureImmerse yourself in 30 stories that will inspire you to...£25.00DK Top 10 Mexico CityThe world’s favourite pocket travel guidesMake the most...£9.99DK ItalyMake your trip to

Easy Recipes - The New York Times

From breaking news and live updates to investigations, cultural commentary and analysis, The New York Times app helps you understand the events shaping the world.Our original, independent reporting goes beyond daily news to bring you a range of topics that enrich your life. Easily swipe through opinion, arts and culture, recipes and sports coverage, and explore business, tech, wellness and more. The app is free to download.Follow Today.Read, watch and listen to in-depth reporting from 1,700 journalists in over 160 countries, and get live updates on developing stories. Explore Today. Discover our lifestyle coverage, including arts and culture, fashion, travel and more. Listen Today. Listen to Times podcasts like “The Daily” and more of our audio journalism. Personalize Today. Follow your interests with customized recommendations, alerts for topics you care about and more.Play Today. Unwind with free daily puzzles like Wordle, Connections, Sudoku and The Mini.Taste Today. Explore our latest recipes, including inspiration for easy weeknight dinners and more.Understand Today. Add The New York Times widget to your home screen and keep the latest headlines close by. Top stories will automatically refresh, helping you stay in the know throughout your day.Share Today. Engage with Times reporters and readers in our moderated comments section, and share articles with your community. Subscribers have 10 gift articles per month to send to anyone.Learn Today. Immerse yourself in Great Reads — exceptional storytelling handpicked by Times editors.DIGITAL SUBSCRIPTIONSEnjoy everything we offer with a New York Times All Access subscription, which includes unlimited access to:— Investigations, culture and analysis from News— Word, visual and number puzzles from Games— Recipes, videos, advice and inspiration from Cooking— Independent product reviews from Wirecutter— In-depth, personalized sports coverage from The AthleticSee our subscription offers for further details.PAYMENT AND AUTOMATIC RENEWAL TERMS:IF YOU SUBSCRIBE TO THE NEW YORK TIMES VIA THIS APP, PAYMENT WILL BE CHARGED BY APPLE TO YOUR APPLE ID ACCOUNT AT CONFIRMATION OF PURCHASE. YOUR APPLE ID ACCOUNT WILL BE AUTOMATICALLY CHARGED FOR RENEWAL AT THE APPLICABLE RATE SHOWN TO YOU AT THE TIME OF SUBSCRIPTION EVERY CALENDAR MONTH (FOR MONTHLY SUBSCRIPTIONS) OR EVERY YEAR (FOR ANNUAL SUBSCRIPTIONS) WITHIN 24 HOURS PRIOR TO THE END OF THE CURRENT BILLING PERIOD. YOU WILL BE CHARGED IN ADVANCE. YOUR SUBSCRIPTION WILL AUTOMATICALLY RENEW EACH MONTH OR YEAR UNLESS IT IS CANCELED AT LEAST 24 HOURS BEFORE THE END OF THE CURRENT PERIOD. TO CANCEL, PLEASE TURN OFF AUTO-RENEW AT LEAST 24 HOURS BEFORE THE END OF THE CURRENT PERIOD. YOU CAN TURN OFF AUTO-RENEW AT ANY TIME FROM YOUR ITUNES ACCOUNT SETTINGS. CANCELLATION TAKES EFFECT AT THE END OF THE CURRENT BILLING PERIOD.BY DOWNLOADING THE NEW YORK TIMES APP, you agree to:• The automatic renewal terms stated above.• The New York Times Privacy Policy: The New York Times Cookie Policy: The New York Times California Privacy Notices: The New York Times Terms of Service: Apple Terms of Sale: Promotional offers for new subscribers only. Prices shown are in U.S. dollars. Other restrictions apply.

Spring Recipes - The New York Times

Gianna Ruggiero, Every Night Is Pizza Night is a story about open-mindedness, community, and family. With a bonus pizza recipe for young readers to cook with their parents, Every Night Is Pizza Night will make even the pickiest eaters hungry for something new. The Food LabWINNER: JAMES BEARD AWARD, GENERAL COOKINGWINNER: INTERNATIONAL ASSOCIATION OF CULINARY PROFESSIONALS, COOKBOOK OF THE YEARTHOUSANDS AND THOUSANDS OF 5-STAR CUSTOMER REVIEWS ON AMAZONWINNER: TASTE TALKS COOKBOOK OF THE YEARA NEW YORK TIMES BEST-SELLERAN AMAZON COOKBOOK OF THE YEARA LIBRARY JOURNAL COOKBOOK OF THE YEAR A grand tour of the science of cooking explored through popular American dishes, illustrated in full color.Wildly popular from its inception in 2009, the Food Lab column on SeriousEats.com has explored the science of home cooking with recipes and experiments every week. Now it's coming to you in a gorgeous new book form with all-new material and recipes lavishly photographed in over 900 full-color pages.Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac & cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)―and use a foolproof method that works every time?As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions. The New York Times Food Section; Party Recipes. Is a party even a party if there isn’t any food? (Obviously not.) These festive recipes will feed and delight a crowd. New York Times

Sandwich Recipes - The New York Times

The Food Lab: Better Home Cooking Through Science is On Sale Now! J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light. He lives in San Francisco. A New York native, Kenji cut his cooking chops the old-fashioned way by working his way up through the ranks of some of Boston's finest restaurants. With an education in science and engineering and as a former Senior Editor at Cook's Illustrated and America's Test Kitchen, Kenji is fascinated by the ways in which understanding the science of every day cooking can help improve even simple foods. His first book, The Food Lab: Better Home Cooking Through Science will be released this September, followed by a second volume in September of 2017. The Wok: Recipes and Techniques2023 JAMES BEARD FOUNDATION AWARD-WINNER#1 NEW YORK TIMES BEST-SELLER#1 WASHINGTON POST BEST-SELLERWINNER: WASHINGTON STATE BOOK AWARD FOR GENERAL NONFICTION/BIOGRAPHYTHOUSANDS OF 5-STAR CUSTOMER REVIEWS ON AMAZON From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive guide to the science and technique of cooking in a wok.J. Kenji López-Alt’s debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there’s one pan López-Alt reaches for more than any other: the wok.Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in

The New York Times Cooking No-Recipe

Amazing ProgramThe Metabolism Makeover Cookbook eBook You don’t have to eat sticks and grass and you don’t have to count calories. You just need to focus on eating real, healthy foods. This cookbook is filled with delicious, easy-to-prepare, real-food recipes that your whole family will enjoy!• Full of Amazing Recipes for Burning Fat• Gluten free: Breakfast, Lunch, Dinner• Snacks, Desserts, Smoothies, Cookies and moreOnline Membership and Training Videos You’ll get training videos on the core components of making over your metabolism.Direct access to Dr. Axe’s Team and Your Peers for Support, Encouragement and a Friendly Community to keep you motivated.Dr. Axe’s Metabolism Makeover GuideThe program ebook is your complete guide to address the root causes and fix the issues slowing down your metabolism. You’ll also learn how to heal your thyroid and adrenal glands, balance your hormones, burn fat and keep the weight off for good. You’ll learn how to heal your digestive tract and stop feeling bloated. How to banish, boost your energy and develop lean, toned muscles. Plus much, much more! I've removed all of the guess-work. You'll get four weeks of the exact meals that I recommend to achieve your weight loss and fitness goals. All of these meal plans are easy-to-use and coordinate with your Metabolism Makeover cookbook eBook. Special Launch Offer Bonus:BurstFit Fire™ Complete Home Fitness Video SeriesFor a limited time only, we're including the BurstFit Fire™ complete home workout video series, when you get started today. BurstFit Fire™ comes with 8 X 20-minute workouts that you can do in your own home. These workouts are based on interval training and led by Dr. Josh Axe and his wife, Dr. Chelsea Axe. (Note: This is a digital bonus only, no physical DVD's will be shipped. The normal price for BurstFit Fire alone is $47)Plus, You'll Also Get 4 Expert InterviewsNatural Hormone Cures for Men and Women with Dr. Sara GottfriedHarvard M.D., and New York Times Bestselling Author of The Hormone CureHow to Heal Your Adrenals and Thyroid with Dr. Alan ChristiansonNew York Times Bestselling Author of The Adrenal Reset DietAlan Christianson is a New York Times Bestselling Author and a Phoenix, Arizona-based Naturopathic Medical Doctor (NMD) who specializes in natural endocrinology with a focus on thyroid disorders. The Calorie Myth: How to Eat More, Exercise Less and Lose Weight with Jonathan BailorThe Calorie Myth: How to Eat More, Exercise Less and Lose Weight with Jonathan. The New York Times Food Section; Party Recipes. Is a party even a party if there isn’t any food? (Obviously not.) These festive recipes will feed and delight a crowd. New York Times

Recipes for Kids - The New York Times

It’s so much less hassle. I think this is the perfect meatball. I like to serve them on polenta and turn leftovers into meatball sandwiches.I probably shouldn’t have needed a recipe for this, but these blackened chicken breasts are in regular rotation, usually destined to top a Caesar salad (still using Julia Turshen’s genius Caesar salad dressing recipe). Is blackened chicken Caesar salad my favorite food? No, mozzarella sticks are. But it is close. And they’d make a great pairing.Bronwen Wyatt (who has a fantastic newsletter and is one of my favorite recipe developers) created the most perfect cornbread recipe ever. Highly recommend ordering the cornmeal she uses in the post—it is very good. I tend to make this and serve a slice with a fried egg and a pile of greens.It is probably weird that most of these are New York Times recipes. But I can’t handle searching for recipes anymore and the totally deranged results, all from some website called something like Sandy’s Yum Yum Adventures. Help.If anyone has other reliable dinner recipes, would love to see them in the comments. read more+++ (5 comments) Lottie + Doof Gift Guide 2024 Monday, November 25, 2024 Galvanized Tin Vase by Fabien CappelloOne of my favorite shops, Gardenheir, sells these wonderful vases by Fabien Cappello. I love Cappello’s work and his commitment to galvanized tin. Recently he posted a photo of some salt and pepper shakers he has developed that I think about a lot and hope to someday own. Also, check out those tin frills!Petal Collection by Monsoon Pottery and Martha MaeIncredible beautiful collection of teaware from two of the coolest people in Chicago (Danielle and Jean). I love the small plates for cookies or candies. They’re so beautifully made and a treat to hold. I encourage you to