After rhapsodizing about the joys of hosting last week, I walked the walk and threw an elaborate dinner party on Sunday. It was a truly delightful way to spend the weekend, but I’ll say this: After all of the shopping and the prepping and the being on my feet for 12 consecutive hours, I don’t…
Do you ever see a recipe and know immediately that, yes, you’re going to make that? You don’t bother checking what the ingredients are or how long it will take or who created it — you just know that you need to eat that dish. That’s how I felt about this aloo chicken. Of course,…
Keith Lee is sitting in the passenger seat of a car outside Juanderful Tacos in Phoenix. “I’m going to show you everything we got, and we’re going to try it and rate it 1 through 10,” he announces to his 16.1 million TikTok followers, his hands brought together in a steeple. He presents four partly…
One of the concerns people tend to have when going on an adventure is food. They are not sure what to expect, so they usually go with snacks. You can take proper meals with you for outdoor activities, but planning and preparation may be difficult. In this case, frozen food comes in handy. In this…
Around 11:40 on a cool spring day in early April, students began to stream into the lunchroom at Haleyville High School in Alabama. Cheerleaders, soccer and baseball players, and other members of the student body filed through the lunch line and sat at their tables. They chatted and laughed about upcoming games (go, Roaring Lions!)…
Where’s the rib-eye? Someday soon it might be grazing on a dairy farm. Meat from dairy cows, rarely valued in American kitchens and restaurants, usually becomes dog food and fast-food burgers. The farmer gets about 60 cents a pound. But selling it for steaks could get them $6 or more a pound, allowing struggling U.S.…
In this column, Ask Kenji, the cookbook author Kenji López-Alt answers your questions. This week, he discusses the surprising science of salting scrambles. Q. Should I add salt to scrambled eggs before cooking, during or after? — Ashley Allison, Chicago A. “Don’t season it,” a young Gordon Ramsay warns in the viral video that has…
Hello! Mia here, filling in for Melissa today and Monday. I hope your week has been sunny. I love clams, but I don’t cook them enough. I’m not sure why. They’re a sustainable, year-round seafood option and are not too expensive. They’re also — let’s be honest here — kitchen comedy gold. It gives me…
The chef Shota Nakajima goes to bed early and wakes up early. He walks his dog for an hour and a half every day. He doesn’t drink anymore, thriving on a diet of rice with grilled fish and pickles for most of his meals, especially breakfast. Getting to this place in life, a state of…
Sometimes we publish a recipe on New York Times Cooking that aligns so perfectly with this newsletter and our cause — food for busy people who still want something good to eat — that I get excited to tell you about it. That’s the case with Vallery Lomas’s new roasted chicken thighs with hot honey…