Some holiday traditions are meant to evolve. At least that’s what I told myself when I decided to make a whole fillet of salmon the center of Easter brunch. Among classic main dishes, it requires the least amount of time to cook, but looks and tastes impressive, pink for spring and light for all the…
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 drove 100 miles the other morning, only to discover that the piece of paper I needed at my destination was actually at my departure point. This occasioned a 100-mile trip back and another 100 miles back from that: 300 miles on the odometer before noon. It left me rattled and sore. The…
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 dough to saucing and toppings, never make a bad pie again. Melina Hammer for The New York Times Published March 27, 2025Updated March 27, 2025 You can make pizza at home. In fact, you can make pizza that will equal some of the best on the planet. With planning and practice, you can become…
From proofing and shaping to boiling and baking, let Claire Saffitz show you the ins and outs of this breakfast favorite. David Malosh for The New York Times. Food Stylist: Maggie Ruggiero. Published March 27, 2025Updated March 27, 2025 [This article was originally published on Jan. 13, 2021.] It’s immensely satisfying when you realize that…
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…
Good morning. Five years ago I was a week into lockdown, terrified of the pandemic raging outside my door. I’d laid in supplies to keep my family fed for a month, acquired a ton of masks and gallons of antiseptic, set up a home office in my bedroom and just generally prepared us for what…
Andy Baraghani doesn’t miss. I know this is a very “duh” statement, but it feels worth reiterating given his string of recent recipes that have already racked up five stars: chicken and red lentil soup with lemony yogurt; charred cabbage with miso browned butter; and this extra-green pasta salad that’s the cover girl of our…
Good morning, and Happy St. Patrick’s Day! For as long as I can remember, New York City has celebrated the holiday with corned beef and cabbage, green bagels and a River Shannon’s worth of viridian beer. Having traveled and eaten in Ireland over the years, including a maximally delicious trip just last month, I like…