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Food

Highlights

    1. Photo
      CreditAndrew Scrivani for The New York Times

      14 Classic Recipes You Should Know by Heart

      Commit a few — or all — of these dishes to memory, and you’ll always have a delicious meal at the ready.

      By Margaux Laskey

    2. PhotoFennel seeds give everything a licorice note, but you can swap in more pepper or coriander seeds if you prefer.
      CreditDavid Malosh for The New York Times. Food Stylist: Simon Andrews.

      A Good Appetite

      Pasta Aglio e Olio Gets a Plus One

      Adding fried pepperoni to a classic recipe with garlic and olive oil gives it a bacon-like brawniness and a chile kick.

      By Melissa Clark

    3. Photo
      CreditJohnny Miller for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Christina Lane.

      A Wedding Dish Worthy of Weeknight

      Chicken steam roast is a centerpiece at Pakistani weddings, but it’s also become a dinnertime staple.

      By Zainab Shah

  2. Wine School

    Photo
    CreditYann Kebbi

    Through 3 Whites, the Art of Blending Wines

    Different grape varieties are not the only things that winemakers put together. In some form or other, most wines are compositions.

    By Eric Asimov

  3. The Pour

    PhotoPoplar trees act as a wind break at the estate vineyard at Analemma in Mosier, Ore., where a stiff breeze blows regularly.
    CreditCeleste Noche for The New York Times

    Great Oregon Wines Beyond the Willamette Valley

    The Columbia River Gorge technically crosses into Washington State, but its energetic wines are pure Oregon in character. Here are four excellent producers.

    By Eric Asimov

  4. The Veggie

    Photo
    CreditChristopher Testani for The New York Times

    The Best Everyday Dals

    These nourishing pots of lentils can be as simple or as extravagant as you’d like.

    By Tejal Rao

  5. Five Weeknight Dishes

    Photo
    CreditChristopher Simpson for The New York Times

    The Most Adaptable Pesto Pasta

    Yotam Ottolenghi’s recipe absolutely delivers with whatever substitutions you throw in.

    By Krysten Chambrot

  2. What to Cook

    Photo
    CreditRyan Liebe for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Pappas.

    What to Cook This Weekend

    Make use of the fresh beans at the market with Gabrielle Hamilton’s braised black-eyed peas with baby turnips.

    By Sam Sifton

  3. What to Cook

    Photo
    CreditAndrew Scrivani for The New York Times

    A Menu for Midweek

    A sweet and spicy roast chicken for those observing Yom Kippur, and mooncakes for those gearing up for the Mid-Autumn Festival.

    By Sam Sifton

  5. Photo
    CreditDavid Malosh for The New York Times. Food Stylist: Simon Andrews.

    Let’s Play Recipe Matchmaker

    I pair reader requests with dishes from the New York Times Cooking database.

  1. At Home and Away Newsletter

    What to Do This Weekend

    Preview fall culture.

    By Melissa Kirsch

  2. The Most Adaptable Pesto Pasta

    Yotam Ottolenghi’s recipe absolutely delivers with whatever substitutions you throw in.

    By Krysten Chambrot

  3. What to Cook This Weekend

    Make use of the fresh beans at the market with Gabrielle Hamilton’s braised black-eyed peas with baby turnips.

    By Sam Sifton

  4. Let’s Play Recipe Matchmaker

    I pair reader requests with dishes from the New York Times Cooking database.

  5. The Best Everyday Dals

    These nourishing pots of lentils can be as simple or as extravagant as you’d like.

    By Tejal Rao

  6. The T List: Five Things We Recommend This Week

    Emotionally charged quilts, a punk Art Deco hotel — and more.

  7. At Home and Away Newsletter

    Back to School, for Now

    Some seasonal constants (and variables).

    By Melissa Kirsch

  8. A Menu for Midweek

    A sweet and spicy roast chicken for those observing Yom Kippur, and mooncakes for those gearing up for the Mid-Autumn Festival.

    By Sam Sifton

  9. Eat

    Fall in Love With the Dreamy Beans of September

    Plump and supple, fresh beans in season have a creamy earthiness.

    By Gabrielle Hamilton

  10. Thai Soups, Dry Soups and More

    The kitchen at Soothr in the East Village looks beyond the tried and true.