The two stars of the movie “Materialists,” visited The New York Times Cooking studio to make pizzas and talk love triangles. Taylor Miller for The New York Times Published June 16, 2025Updated June 16, 2025 Welcome to the Pizza Interview, a new series from New York Times Cooking in which we interview notable guests with…
Because worrying about dinner should be the last thing on your mind. Mayo makes this oven-seared salmon deliciously crispy at the edges. Mark Weinberg for The New York Times. Food Stylist: Monica Pierini. Published June 16, 2025Updated June 16, 2025 Summer is when I most miss being a kid. The uncomplicated, unhurried delight of it…
A dry skillet and patience are all you need to transform leftover rice into a meal, Eric Kim writes. Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne Published June 13, 2025Updated June 13, 2025 I grew up with a rice cooker on the counter and a bag of rice the size of…
The dad text can be a beautiful thing. Sometimes, it’s a barely decipherable jumble of emojis and punctuation that makes you scratch your head and smile. Other times, it’s a nugget of advice or a few words of support, right when you need them most. In honor of Father’s Day, The Times asked readers to…
9 a.m. Head to Columbia Road Columbia Road Flower Market is perhaps one of the most popular attractions in East London. On any given Sunday, people can be seen walking the streets with a bouquet tucked under their arm or wrestling onto a train with a monstera plant. A warning: it gets incredibly busy. Arrive…
If you’ve ever watched children at a playground or visited a skating rink, you’ve undoubtedly seen people of all ages taking tumbles. Falling is never fun, but the consequences become more serious as we get older. More than 14 million adults age 65 and over report falling every year in the United States, and the…
I should mention at the outset a few things about this menu. First, it’s light, fresh, cool, elegant — meant for beating the heat — with the flavor-enhancing help of some familiar Japanese ingredients. It’s also a bit of a splurge: You’ll need to shell out for seafood and invest a certain amount of effort…
Here’s some good news worth shouting from the rooftops: Yewande Komolafe is back! After a serious illness that kept her out of the kitchen for more than a year, she’s sharing her creative, soulful words and recipes in her column once again. First up is her Ghanaian light soup, a popular dish across West Africa….
This morning, The Times announced that Tejal Rao and Ligaya Mishan are our new chief restaurant critics. It’s the first time the job is being shared by two people and the first time we’re not trying to hide their faces. Also, they will be filing full-length, starred reviews from around the country, not just New…
new video loaded: Meet Our New Restaurant Critics transcript Back transcript Meet Our New Restaurant Critics Ligaya Mishan and Tejal Rao are the new restaurant critics at The New York Times, succeeding Pete Wells. While the two new critics are still going to be discreet when dining out for The Times, they have decided to…