Highlights

    1. Photo
      CreditLinda Xiao for The New York Times. Food Stylist: Monica Pierini.

      This Vegan Ramen Maximizes Flavor and Time

      The rich, creamy broth in this tantanmen tastes like it’s been cooked much longer.

      By

    2. PhotoConfit leeks with lentils, lemon and cream.
      CreditChristopher Simpson for The New York Times. Food Stylist: Simon Andrews.

      These Leeks Are Anything but Humble

      Yotam Ottolenghi cooks his leeks low and slow, in a bath of olive oil, until they’re magically tender and sweet.

      By

    3. PhotoThis bright-tasting, flaky cobbler is gently scented with vanilla and a little orange zest.
      CreditChristopher Simpson for The New York Times. Food Stylist: Simon Andrews.

      A Good Appetite

      A Rhubarb Cobbler Where the Sweet-Tart Flavors Sing

      Roasting sugared rhubarb until the juices condense into a tangy syrup makes for the best possible spring dessert.

      By

  1. critic’s notebook

    PhotoOne of Mr. Babaki’s most popular cheeses is the Maverick, made from cashews and coconut.
    CreditSteve Legato for The New York Times

    Vegan Cheese, but Make It Delicious

    Cheesemakers are pushing the boundaries of cultured, plant-based milks, producing more compelling vegan cheeses than ever before.

    By

  2. Critic’s Notebook

    PhotoWhile tipping gradually became less popular in Europe, where it originated, it has only become more critical for service workers in the United States.
    CreditFrancis Miller/Getty Images

    What Is Hospitality? The Current Answer Doesn’t Work.

    The host-guest relationship puts all the onus on the server, particularly during the pandemic, and points to the dysfunction at the heart of the business.

    By

  1. Photo
    CreditSergio Flores for The New York Times

    A Crawfish Feast Where the South Meets Southeast Asia

    Spring is turning into a comeback season at Crawfish & Noodles, a Houston restaurant famed for the Viet-Cajun style that has spread around the country.

    By Brett Anderson and

  2. Wine School

    Photo
    CreditTony Cenicola/The New York Times

    When You Need a Wine Under $10

    Here are three examples of red wine from France, Italy and Chile.

    By

NYT Cooking Recipes

More in NYT Cooking Recipes ›
  1. Photo
    CreditSuzy Allman for The New York Times

    Strawberry Shortcake

    This recipe is so simple that you can decide that you’re having shortcake for dessert and make it so within the hour.

  2. Photo
    Credit

    Margarita

    A perfect mixture, with or without salt.

  3. Photo
    CreditDavid Malosh for The New York Times. Food Stylist: Barrett Washburne.

    Chimichurri

    This herbaceous and vinegary sauce is usually paired with grilled meats, but its uses don’t end there.

  4. PhotoThis chocolate chip cookie recipe, which calls for a combination of bread and cake flours, can be made with only all-purpose flour, but be sure to chill the dough the specified time before baking.
    CreditFrancesco Tonelli for The New York Times

    Chocolate Chip Cookies

    This may become your new favorite cookie recipe.

  5. Photo
    CreditCraig Lee for The New York Times

    Chicken Adobo

    This rich, sour and sweet dish is a difficult to cook just once.