This Easy, One-Skillet Dinner Tastes Like Spring
Using canned artichokes and frozen peas keeps this fresh meal simple to make all year long.
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Using canned artichokes and frozen peas keeps this fresh meal simple to make all year long.
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Something about the crackle of the crust, the snap of the bubbles and the salt and spice of the chicken makes for an extraordinary combination.
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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.
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They’re popping up all over the dining world: huge, elaborate arrangements of faux blossoms and plants — many of them the work of one enterprising man.
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An Easter Loaf Baked With Fruit, Spices and Caribbean Sun
This classic Jamaican treat is bold, bright and vibrant, and central to the holiday.
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A Simple Trick Makes a More Flavorful Egg
For the illustrator Paul Karasik, an Italian salesman’s ingenuity led to a surprising discovery.
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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.
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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.
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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.
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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.
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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
Learn to Bake in 5 Easy Recipes
The best way to start making homemade sweets? Follow these basic instructions and tips.
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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.
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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.
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It is a testament to the power of seasoning and steady, patient simmering.
By Ligaya Mishan
A seafood bar opens above Claud, the former chef of Maharlika and Jeepney turns to Italian cuisine, and more restaurant news.
By Florence Fabricant
Eric Kim’s bacon and egg don is extremely delicious, and extremely simple.
And plenty more minimum-effort, maximum-rewards dinner ideas.
By Melissa Clark
Contestants rushed through the streets with croissant-laden trays in a moment for the French capital to showcase its cafe culture ahead of the Summer Olympics.
By Aurelien Breeden
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
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
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
Satisfying dishes that invite improvisation.
By Sam Sifton
Are they more “Better Call Saul” or “How I Met Your Father”?
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