A Lakeside Castle Hotel in the Austrian Alps

By Jenny Comita The castles of the German and Austrian Alps are known for their fairy-tale quality. The iconic turreted silhouette in the background of the Disney logo was, in fact, modeled after Neuschwanstein, King Ludwig II’s Bavarian palace near the border of the two countries. Schloss Fuschl, located on an evergreen-ringed, emerald-hued glacial lake…

It’s Sandwich Week!

Last week, Becky Hughes took over the newsletter because I was up to my eyeballs in spreadsheets filled with sandwiches. This week, all that beautiful organization came together in the form of our list of “57 Sandwiches That Define New York City,” a grand survey of all five boroughs through the lens of its most…

All Hail the Scuttlebutt

I’m Krysten, an associate editor at New York Times Cooking, taking over for Tanya this week. And I love sandwiches. A sandwich is one of life’s great pleasures: two pieces of crisp-tender bread, filled with any combination of deliciousness, drizzled or smeared with a glorious sauce. They’re portable, affordable and — critically, for the purposes…

A Cooling Panzanella Recipe for Summer

It’s Juneteenth, a day traditionally celebrated with brightly hued red foods. If you’re searching for some summery inspiration, look no further than Gabrielle E.W. Carter’s recipe for country panzanella with watermelon dressing, adapted by Nicole Taylor and Yewande Komolafe. This colorful, cooling salad, full of toasted bread, tomatoes and watermelon, is tossed with a piquant…

My Favorite Way to Make Salmon Even Better

Much can be said about salmon. Its life cycle is so remarkable that its sheer survival seems to invoke some odds-defying metaphors. Tenacity, audacity, resilience: If anyone wants to anthropomorphize salmon, its heroic qualities are there for the taking. To get through life’s upstream struggles, we all just need to be a bit “more salmon.”…

Excellent Chicken Breast Recipes

I’ve gotten a bunch of emails from readers lately asking why New York Times Cooking chicken recipes don’t often call for boneless, skinless breasts. “Why is it always chicken thighs? I don’t know anyone, except my sister, who prefers dark meat,” someone wrote, in a truly excellent email with a subject line that simply said…