Last week, I asked for your favorite brilliant and easy dinners after I shared a new one of mine, Eric Kim’s peanut butter noodles. I got an email from a reader named Lia that was so attuned to the prompt that I’m sharing it here. It’s a no-recipe recipe for roasted salmon, and to me…
Headliner Marc179, the Chef’s Counter at Greywind You’ll be able to dine at this pair of new restaurants about as often as you receive your electric bill. Marc Murphy, who is opening Marc179, his first restaurant since 2019, will serve dinners three nights each month in the TriBeCa building that had housed Landmarc and which…
The last few years have fundamentally changed Americans’ relationship with restaurants. As the pandemic made diners more aware of the long hours and low pay built into the business, many began tipping more, donating to employee funds and lobbying elected officials for worker protections. Now that awareness has translated into legislation that could reshape restaurants…
Some cutting-edge appliances like the air fryer may have risen in popularity lately, but the simple sheet pan has become as essential as a cast-iron skillet. In the past what was often called a rimmed baking sheet and used for the cake that would become a chocolate roulade, the sheet pan, always a restaurant workhorse,…
Congratulations! You’ve made it through February, the shortest — and longest — month of the year. We all get extra credit too, because it’s a leap year. But next time I’d like a leap day in June, please. For now, let’s ring in March like the pros we are with a brand-new Ali Slagle recipe.…
For beginners and experienced cooks alike, preparing chicken can come with a lot of questions (and nerves!). Am I going to get salmonella? How do I butcher a whole bird? Am I doomed to an eternity of dry breast meat? In the third installment of her YouTube series, Cooking 101, the chef and cookbook author…
Good morning. On Sunday, I like a project in the kitchen more than on any other day. It’s a chance to work at the stove without the need to get something on the table in 45 minutes, a time to stretch my skill set. Mostly, it’s an opportunity to explore recipes rather than simply following…
Citrus and salmon is a winning combination, previously proven in New York Times Cooking’s recipes for broiled salmon with mustard and lemon, roasted salmon with ginger-lime butter and citrusy roasted salmon and potatoes. Our newest addition to this esteemed company is Farideh Sadeghin’s recipe for orange-glazed baked salmon. It’s a no-fuss fish dinner with a…
Good morning. The vernal equinox is in less than three weeks, but you wouldn’t know it from the frosted mud in the woods and the storm-wounded lawns where I stay. It’s bare ugly everywhere save in the bays, where water clear as gin flows over rocks in a spectrum of pink. At the market: cabbage…
The kindest thing you can do for yourself when you’re stiff from being in the cold is to find some warmth: Because as the chill in your bones starts to fade, so does your stiffness. The same thing happens to hard winter vegetables when they’re enveloped in the heat of the oven — they soften…