Serigne Mbaye, the chef at the celebrated New Orleans restaurant Dakar, is not only excited to talk about rof when I call him, he’s in the process of making it. Rof is an herb-forward condiment ...
There’s always an obstacle when adapting a chef’s recipe for the home cook. Sometimes, it’s hard-to-find ingredients. Sometimes, it’s painstaking technique. Usually, it’s both, and the recipe uses ...
Christopher Testani for The New York Times. Food Stylist: Anna Billingskog. Christopher Testani for The New York Times. Food Stylist: Anna Billingskog.
This recipe takes the classic pairing of cauliflower and cheese and boldly transforms it into a creamy, craveable pasta. Here, the cauliflower is cooked in stock, which imparts a robust savoriness, ...
Adapted from “A Kitchen on Goose Cove” (Artisan, 2026) by Devin Finigan with Peter Kaminsky, these tender chicken thighs have supremely crisp and burnished skins. The trick is to start them in a cold ...
Even if you’re among the most ardent of restaurant fans, chances are good you haven’t been to all 50 spots on The New York Times 2026 Restaurant List, published Sept. 15. (Though, if you have, call us ...
Editors’ Collection One (or Two) Bite Appetizers for Happy Hours Pair your cocktails with easy hors d'oeuvres like classic deviled eggs, coconut shrimp and more.
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Weekly recipe suggestions from Sam Sifton, the Five Weeknight Dishes newsletter and NYT Cooking editors.
From omelets to smoothies, here are some delicious ways to start your day.
When the first heat wave of the year hit New York last month, bartenders across the city steeled themselves for a few days of marathon spritz-making. At Dante, the Greenwich Village bar known for its ...
David Malosh for The New York Times. Food Stylist: Cyd Raftus McDowell.
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