This No-Bake Cheesecake Is Devastatingly Good

There’s a running gag about honeydew on the Netflix animated series “BoJack Horseman.” In a string of jabs, the hapless melon is trodden on as “garbage fruit,” cantaloupe’s “dumb friend.” Not without good reason. Who hasn’t bitten into a bland, watery cube of honeydew from the top of an airport fruit cup filled mostly with…

A Look at Popular Mooncake Flavors

The cookbook author Betty Liu grew up in a California neighborhood with many Chinese bakeries but could not rely on them to satisfy her mooncake cravings. “Most of them only sold the classic molded Cantonese mooncake,” she said. Ms. Liu’s parents are from Shanghai, where mooncakes are flaky and spherical, stuffed with juicy pork. Cantonese…

Recipes for a Little Joy

What a week. How’s everyone doing out there? I’ve been thinking of those affected by Hurricane Ida (and everything else). And I hope you are doing OK. We had some flooding, lost some treasured things. But my family is safe, and we are grateful. And, though I might dream of curling up with a spoon,…

When Eggplant Meets Eggs

One of the biggest compromises I had to make with my husband, Daniel, back when we were dating was about eggplant. I realized he hated it, so I avoided cooking it for our together meals for years. Whenever I was alone, though, I went all out on the eggplant front, stewing it down with olive…

A Second Life for Stale Bread

Some of my favorite recipes in the world were developed by cooks who refused to waste stale bread — or roti, or sangak — repurposing tough, old crusts into unexpectedly delicious meals. In Tuscany, cooks ripped up hulking, dried-out country bread and soaked the pieces in water, then squeezed out the extra liquid and tossed…

13 Delicious Recipes to Eat Eggs for Dinner

When searching for a meatless dinner idea that’s still rich in protein, eggs are underrated. Sure, having breakfast for dinner is always a solid option, but eggs are good for more than being a side to pancakes and hash browns. Below are recipes for pasta, curry, sandwiches and scrambles that are decidedly dinner-appropriate. If you’re…

It’s Time to Get Jamming

Hello again … and goodbye! We’ve reached September, which means that Sam Sifton is back on the grid and will be back in your inbox on Friday. In the meantime, have you ever made jam? I simmered up my first batch in college after reading a recipe for plum jam in Laurie Colwin’s brilliant “More…