Wherever the cook extraordinaire Yewande Komolafe goes, I will absolutely follow — even if it’s to boneless, skinless chicken breasts. Normally I’d prefer literally any other part of the bird (thigh, drumstick, wing, neck, liver, giblets, tail or feet), but I know from experience that Yewande works magic with everything she touches. And that includes…
Good morning. I took a walk through the flower district of Manhattan the other day, West 28th Street between Sixth and Seventh Avenues. The sidewalk was impossibly crowded with people and plants and cuttings. A seller picked up a pot of grass by its leaves and the pot dropped to the ground, revealing its roots….
From corn on the cob to burgers, learn to level up your game and cook just about everything over a flame. With a little practice and these fail-proof recipes, summer cookouts will be a breeze.David Malosh for The New York Times. Food Stylist: Simon Andrews. Published March 31, 2025Updated March 31, 2025 [This article was…
Perfect your frying technique, and then expand your fried chicken repertoire. Make this crackling and moist fried chicken the star of your next gathering.Christopher Testani for The New York Times. Food Stylist: Spencer Richards. Published March 31, 2025Updated March 31, 2025 [This article was originally published on July 26, 2016.] For a remarkably simple dish,…
Good morning. On some weekend mornings this time of year, when the breeze is coming out of the west to knife through your topcoat, and even an unoccluded sun can’t promise warmth, I’ll use geography to my advantage and drive over the Verrazzano-Narrows Bridge to Staten Island, then arrange myself in the lee of the…
Let Melissa Clark show how to make a stunning, burnished bird every single time. The brilliance of this recipe lies in the mingling of butter, caramelized chicken juices, licorice-y tarragon and a heady dash of Cognac.David Malosh for The New York Times. Food Stylist: Simon Andrews. Published March 28, 2025Updated March 28, 2025 Few dishes…
It seems I’ve been neglecting grapefruits lately, what with all those eye-catching blood oranges, kumquats and bergamots hanging about. Then in walks Ali Slagle with her stunning new recipe for miso-butter chicken with grapefruit — a timely reminder to gather the last of the season’s roseate citrus fruit while ye may. Ali’s colorful dish is…
The craving for vibrant produce is intense this time of year, as the wait for asparagus, peas and tender greens drags on. So here’s a menu for anyone looking for those bright, fresh notes. It begins with a colorful salad that takes cues from Vietnam. Made with reliable hothouse cucumbers, smaller and sweeter carrots, cabbage…
Does anyone else find themselves happily tumbling into more project cooking lately? Maybe it’s because I’m clinging to the coziness winter provides. Maybe I’ve watched too many charming, ASMR-adjacent YouTube videos of people calmly assembling wonderful dinners in beautiful locations. Or maybe it’s because, if my hands are busy smashing garlic or deveining shrimp, I…