For the 10th anniversary of NYT Cooking, we’ve collected recipes that racked up five-star ratings, topped our charts and went ...

To celebrate the 10th anniversary of New York Times Cooking, we published “ Our 50 Greatest Hits, According to You ,” a small ...

Coconut tapioca pudding with flaky salt is the custardy, creamy, dreamy dessert that ends this meal. The cooked tapioca ...

Kia Damon’s recipe is an easy oven-baked barbecue situation that leads to tender meat and a caramelized bark that’s sweet and salty.

Use white meat or dark meat, or mix ‘em together for Lidey’s white chicken chili. It’s paler than most chilis because of the ...

Likewise, Vallery Lomas adds a bit of risotto flair to her spinach, mushroom and chicken casserole by adding Parmesan to the ...

Ali Slagle’s brilliant crispy salmon with mixed seeds showcases a nutty, fragrant mix of assertive and mild seeds (like ...

Across the region and the diaspora, the Scotch bonnet lends its distinctive, tart, numbing heat to this hot sauce, offering a ...

Tofu and tomatoes are good friends — something I’ve learned with Hana Asbrink’s cold tofu salad with tomatoes and peaches and ...

One of my all time favorite NYT Cooking recipes,” one says. “Try this, you will not regret it,” another writes.

The rule of almost every chicken braise is to sear the meat first. This allows the skin to crisp and the fat to render, ...

recipe writing, their go-to meals and tips for simple yet delicious cooking in a special event on Oct. 7 at the Times Center.