Mashed, roasted, boiled and baked, we’ll show you how to get the best results every single time. Ali Slagle’s Greek lemon-roasted potatoes.Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne. Published March 31, 2025Updated March 31, 2025 [This article was originally published in September 2015.] Because almost everybody seems to love potatoes, it’s…
Everything you need to know about the home cook’s secret weapon. Do yourself a favor and always keep beans on hand.Linda Xiao for The New York Times. Food Stylist: Hadas Smirnoff. Published March 31, 2025Updated March 31, 2025 [This article was originally published on April 13, 2016.] Easy, forgiving, healthy and economical, beans are a…
Let Samin Nosrat, the author of ‘Salt Fat Acid Heat,’ help you change the way you think about this beloved dish. Karsten Moran for The New York Times Published March 28, 2025Updated March 28, 2025 [This article was originally published on Jan. 9, 2017.] Soup is a true wonder of alchemy. Together, water, onions and…