![](https://webcf.waybackmachine.org/web/20210918165200im_/https://static01.nyt.com/images/2021/09/15/dining/15fallroundup-mississippi-mud-pie/15fallroundup-mississippi-mud-pie-threeByTwoMediumAt2X.jpg)
26 Fall Recipes Our Food Staff Can’t Wait to Make
It’s time for soul-warming food. Here’s what the New York Times Food staff hopes to be cooking.
By
Supported by
It’s time for soul-warming food. Here’s what the New York Times Food staff hopes to be cooking.
By
Commit a few — or all — of these dishes to memory, and you’ll always have a delicious meal at the ready.
By
Adding fried pepperoni to a classic recipe with garlic and olive oil gives it a bacon-like brawniness and a chile kick.
By
Chicken steam roast is a centerpiece at Pakistani weddings, but it’s also become a dinnertime staple.
By
For seven years, Wine School has examined wines from all sides to help readers learn to talk and think about them. Here are some key takeaways.
By
Different grape varieties are not the only things that winemakers put together. In some form or other, most wines are compositions.
By
The Columbia River Gorge technically crosses into Washington State, but its energetic wines are pure Oregon in character. Here are four excellent producers.
By
These nourishing pots of lentils can be as simple or as extravagant as you’d like.
By
Yotam Ottolenghi’s recipe absolutely delivers with whatever substitutions you throw in.
By
Soothr, in the East Village, began as a simple noodle shop. Then the offerings grew to reflect several regions.
By
Make use of the fresh beans at the market with Gabrielle Hamilton’s braised black-eyed peas with baby turnips.
By
A sweet and spicy roast chicken for those observing Yom Kippur, and mooncakes for those gearing up for the Mid-Autumn Festival.
By
Coco Pazzo moves to the former Giorgione space; Le Coq Rico becomes La Rotisserie; and more restaurant news.
By
I pair reader requests with dishes from the New York Times Cooking database.
Advertisement
Advertisement
Advertisement