Dinner always seems a little beside the point this time of year, which I fondly regard as cookie season. Why think about chicken when you could be daydreaming about hibiscus-ginger cookies, minty lime bars or chocolate babka rugelach? The brilliant recipe editors and bakers of New York Times Cooking have come up with 24 cookies…
Phew, it’s been a wild year, but New York Times Cooking readers still found their way into their kitchens. (Cooking is a great escape, and, despite the news, you do have to eat.) Simple, quick dishes like Ali Slagle’s five-ingredient cucumber-avocado salad and Hetty McKinnon’s cauliflower piccata dominated our list of most popular recipes, but…
Maybe it’s a symptom of having read too many 19th-century British novels, but, to me, a steaming bowl of porridge, speckled with nuggets of melting butter and crunchy flakes of salt, is possibly the most comforting meal I could curl up with on a blustery, gray evening. It should be sustaining enough for any heroine…
Some restaurants are working to outfit their outdoor-dining structures to make them as warm as possible without propane heaters, which are more powerful than electric heaters. In October, citing fire-safety concerns, Mr. de Blasio reinstated a ban on propane heaters that had been temporarily lifted to allow outdoor dining through last winter. To help restaurants…
Even in the decade or so since the first edition was published, much in Burgundy has changed. Mr. Morris, a retired wine merchant who lives in the region, has extensively updated and expanded the book. Readers appalled by the skyrocketing price of Burgundy will be happy to see additional information on the Côte Chalonnaise and…
Seeing a giant head of cauliflower in the fridge always makes me feel like everything is going to be all right because I can usually get a few meals out of it in my two-person household (unless I go with a whole roasted cauliflower, poached until extremely tender, then browned in the oven). Most of…
Test your knowledge of this week’s health news.
Good morning. What a run it’s been this past week, from Thanksgiving into Hanukkah, and Christmas looming with its ham and sugar cookies. You’d be excused if tonight all you want to do for dinner is eat celery stalks with peanut butter while listening to “(Not So Ancient) Yul-Tide Carols” on Spotify. It’s exhausting, what…
Hi, I’m Batsheva Hay. I’m a fashion designer, and I live in New York City. I’m going to be baking homemade challah today. Bread is always an intimidating thing, but I make it from scratch, and if I can do it, you definitely can, too. [MUSIC PLAYING] You need yeast, sugar, some lukewarm water, and…
Ruth Reichl has practiced food journalism in nearly every form imaginable. She’s gone from a job as restaurant critic at a weekly California magazine to a similar post at The New York Times. She’s held the top editing spot at Gourmet magazine, written memoirs, produced television shows and once served as editorial adviser to Gilt…