NYT Cooking is the digital source for thousands of the best recipes from The New York Times along with how-to guides for home cooks at every skill level.
Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice.
Cookie Week, New York Times Cooking’s annual holiday baking tradition, is back. This year, we’re baking our favorite sweet and savory cravings into seven festive treats, with recipes and videos to accompany them.
Since Jan. 1, we have published more than 400 new recipes (phew!), and our readers have enjoyed cooking and eating all of them. Here are the dishes they've loved the most.
Step 3 Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Scatter the onion slices around the chicken. (See Tip for cooking instructions if you'd like to also roast potatoes and carrots with the chicken.)
The seasoning of this rich garlic and herb braise is inspired by escargot butter, which famously makes everything delicious, and is easy to make with just a few impactful ingredients A generous dollop of sour cream added before serving brings it all together and makes it feel a little fancy Top bowls generously with croutons, which lend crunch and soak up the flavorful sauce, or serve with ...
