Food

Highlights

  1. A Good Appetite

    This Easy, One-Skillet Dinner Tastes Like Spring

    Using canned artichokes and frozen peas keeps this fresh meal simple to make all year long.

     By

    Canned artichokes anchor this stew with their smooth, meaty character.
    Canned artichokes anchor this stew with their smooth, meaty character.
    CreditDavid Malosh for The New York Times. Food Stylist: Simon Andrews.
    1. This Easy, Make-Ahead Easter Brunch Only Feels Expensive

      This spring menu — a showstopping frittata, a snappy salad and a chewy cookie from a celebrated restaurant chef — isn’t just surprising. It’s surprisingly simple.

       By

      The recipes in this menu call on color, texture and frozen peas to conjure spring.
      The recipes in this menu call on color, texture and frozen peas to conjure spring.
      CreditJohnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.
  1. An Easter Loaf Baked With Fruit, Spices and Caribbean Sun

    This classic Jamaican treat is bold, bright and vibrant, and central to the holiday.

     By

    At Easter, Jamaican spice bun gets a lift from raisins and cherries.
    CreditArmando Rafael for The New York Times. Food Stylist: Simon Andrews.
  2. A Simple Trick Makes a More Flavorful Egg

    For the illustrator Paul Karasik, an Italian salesman’s ingenuity led to a surprising discovery.

     By

    CreditPaul Karasik
    Culinary Arts
  3. A Lenten Soup So Good the Memory of It Lasts a Whole Year

    For Ecuadoreans, fanesca, a labor-intensive soup served just during the lead-up to Easter, is a staple of Holy Week festivities.

     By

    The Ecuadorean soup called fanesca is commonly served during Holy Week. There are at least 12 ingredients and several toppings to represent the Twelve Apostles.
    CreditIldi.Food / Alamy Stock Photo
  4. Last Call for the Montana Club, and a Past Straight Out of ‘Yellowstone’

    The century-old club, in Helena, had a celebrated Black bartender and a membership of Montana’s biggest movers and shakers.

     By

    The Montana Club in Helena, in 1931. For decades, the club was the domain of the state’s movers and shakers.
    CreditOriginal Montana Club Cooperative Association
  5. The Egg Dish You Need to Make Right Now

    A fragrant mash-up of shakshuka, eggs in purgatory and egg curry, this easy one-pan recipe can be made with pantry ingredients you probably already have on hand.

     By

    This heady, aromatic meal goes well alongside toast or nestled on a bed of rice.
    CreditJohnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.
    A Good Appetite
  1. Why Doubles Remain Trinidad’s Most Popular Food

    This traditional dish, heady with spices and deeply satisfying, serves as a reminder of survival and possibility.

     By

    Doubles are “the one food that can bring everyone together,” said Natasha Laggan, a cook and influencer who grew up in Trinidad and Tobago.
    CreditArmando Rafael for The New York Times. Food Stylist: Simon Andrews.
  2. OK, Class, First We Shoot the Deer

    A Missouri high school program teaches students to take freshly killed animals from the field to the classroom and into the kitchen.

     By Katie Currid and

    Credit
  3. Learn to Bake in 5 Easy Recipes

    The best way to start making homemade sweets? Follow these basic instructions and tips.

     By

    CreditJoseph De Leo for The New York Times. Food Stylist: Monica Pierini
  4. Cassava Is the Secret to Gluten-Free ‘Flour’ Tortillas From Coyotas

    Snacking for the Masters, a benefit for a culinary careers program and a fond farewell to this column.

     By

    CreditEric Wolfinger
    Front Burner
  5. Kitchen Magic for Big Weeknight Flavor

    Irresistible honey-and-soy-glazed chicken thighs, a springy Easter menu and a one-pot dish sure to please.

     By

    Kay Chun’s honey-and-soy-glazed chicken.
    CreditRyan Liebe for The New York Times. Food Stylist: Simon Andrews.
    What to Cook

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  6. Practice Makes Perfect Biscuits

    Make these all-purpose biscuits today and they’ll be terrific. Make them three weekends in a row and they’ll be the best biscuits ever.

    By Sam Sifton

     
  7. Soothing Meals With Assertive Flavors

    Recipes for those gray, not-so-springy days: skillet eggs with garam masala and tomatoes, braised chicken with salted lemon, sweet potato shepherd’s pie.

    By Mia Leimkuhler

     
  8. Entertaining With

    How to Host a Lunch Like a Parisian Gallerist

    The artist Bianca Lee Vasquez, a co-founder of the art space Sainte Anne, regularly gathers friends for laid-back meals at her apartment, just a few blocks away.

    By Alice Cavanagh

     
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