26 Fall Recipes

There’s no denying the divine pleasures of fall cooking, as those fresh, fast summer dishes give way to warm stews, hearty casseroles and sips of bourbon. Below are more than two dozen recipes that the New York Times Food staff looks forward to making as we transition into the most charming season of the year.…

The Best Everyday Dals

My grandmother puts a handful of whole peanuts along with the split pigeon peas in her Gujarati-style toor dal, so they boil until they’re a little tender and plump. And my mum fries garlic, green chiles and cumin seeds in ghee to season a pot of simmered, salted split mung. Those are my most reliable…

A Menu for Midweek

Good morning. Yom Kippur begins this evening at sunset. The holiday lasts until sunset on Thursday: a full day of atonement, of fasting and reflection, the most holy day of the Jewish year. Sweet and spicy roast chicken (above) could work for an early dinner tonight if you’re observing (sunset’s just after 7 p.m. in…

Miso Mellows This Chile Crisp

Over the past three or so years, chile crisps, those ruddy, fiery, oil-based chile condiments that deliver texture as well as heat, have become a pantry staple. Okazu Chili Miso was developed several years ago by Jess Mantell and Fumi Tsukamoto, who sought condiments without additives, and was originally sold in farmers’ markets. With miso…

Where Pad Thai Is Just the Beginning

Hong Thaimee, the Thai chef who had the restaurant Ngam in the East Village and pop-ups elsewhere, has now established herself in Greenwich Village with a kitchen for takeaway and deliveries, and a restaurant. Pad Thaimee, serving pad thai, the dish for which she is best known, and a version made with zucchini noodles, was…