You don’t need to do very much to get the most succulent, tender meat. A chicken breast can be a beautiful, exciting thing with the right recipes and techniques.Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell. Published May 2, 2025Updated May 2, 2025 Fans of boneless, skinless chicken breasts love their…
Turn that everyday staple into the stuff of dreams. Healthy, inexpensive canned tuna is just waiting for other ingredients to lift it to new heights.Bobbi Lin for The New York Times Published April 7, 2025Updated April 7, 2025 Canned tuna can swim alongside so much more than mayo. Salty from the sea but not too…
From brining to burnishing, here are all the tips and tricks you need to pull a perfect bird out of the oven every time. Christopher Testani for The New York Times. Food Stylist: Barrett Washburne. Prop Stylist: Courtney de Wet. Published March 31, 2025Updated March 31, 2025 [This article was originally published in November 2015.]…
Melissa Clark will teach you cook times and techniques so you can throw just about anything on a pan and have dinner. Chicken breasts are less likely to dry out on a sheet pan when they’re bone-in and skin-on.Karsten Moran for The New York Times Published March 31, 2025Updated March 31, 2025 [This article was…
Raw, roasted, sautéed or baked in a gratin, these techniques will get the best out of those tiny vegetables. Romulo Yanes for The New York Times. Food Stylist: Vivian Lui. Published March 31, 2025Updated March 31, 2025 [This article was first published on Nov. 4, 2016.] For decades, brussels sprouts battled a bad reputation. But…
From history to technique, Melissa Clark will walk you through everything you need to know about the French classic. Francesco Tonelli for The New York Times Published March 28, 2025Updated March 28, 2025 [This article was originally published on Feb. 14, 2017.] Where would French cuisine be without wine? It is as important in the…
It’s beloved for a reason, and our guide will teach you how to grill it, roast it and pair it to get the most out of every cut. Christopher Testani for The New York Times. Food Stylist: Spencer Richards. Published March 27, 2025Updated March 27, 2025 Readily available, extremely versatile and simply delicious, salmon is…
Melissa Clark will show you how to pan-sear and pair it with a number of delicious sauces. Perfecting a bone-in rib-eye and red wine pan sauce doesn’t have to be intimidating.Francesco Tonelli for The New York Times Published March 27, 2025Updated March 27, 2025 [This article was originally published on Feb. 14, 2017.] A ruby-rare…
Never have another gummy, overcooked spear with David Tanis’s expert advice. Christopher Testani for The New York Times Published March 27, 2025Updated March 27, 2025 [This article was originally published on April 19, 2016.] Fresh, green asparagus is a well-loved vegetable, delectably crisp and sweet. But it’s also amazingly versatile: It can be steamed, simmered,…
Boiling, poaching, frying, scrambling: Never miss with Julia Moskin’s expert tips. Ryan Liebe for The New York Times Published March 27, 2025Updated March 27, 2025 [This article was originally published on Dec. 31, 2015.] There’s a reason “put an egg on it” has become a modern culinary mantra. More than any other ingredient, eggs travel…