Recipes & Food

This recipe is based on Jim Lahey’s recipe from 2006, with a few modifications for the sake of precision and a touch of acid to improve dough strength Unlike Mr Lahey’s recipe, this one does not require handling a hot Dutch oven

Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery It requires no kneading It uses no special ingredients, equipment or techniques

Here’s why it’s important to wash your lettuce according to food safety and microbiology experts — plus whether you need to wash pre-washed greens.

When I brought this dip to a party, explaining that it was actually made from real pepper jack cheese, I was met with baffled looks. "What else is in it? Butter? Cream?" my friends asked.

Sometimes we want meaty BBQ beef but don't have the time or the money for a good brisket. Don't despair! Use these temperature tips for smoking a chuck roast!

The ultimate guide on how to melt cheese for perfect nacho sauce...or any other cheese sauce! Make your own, it's easy and delicious.

Learn to make killer roast beef for all your favorite sandwiches. Get rosy-colored, beefy-flavored deli meat from your own kitchen with our thermal advice.

Bright with lemon and herbs, and packed with hearty greens, this highly adaptable soup can be either light and brothy or thick and stewlike, depending on your preference Smashing some of the beans to release their starch will give you a thicker soup that’s almost worthy of a fork To keep it on the brothy side, add a little more liquid and leave the beans intact

The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough The recipe was to be printed for the last time that year “To counter anticipated protests,” Ms

These garlicky, buttery noodles are perfect for when you need a stellar pantry meal lickety-split A packet of fresh or even instant ramen speeds up the meal prep and is ideal when cooking for one (see Tip) Honey and sherry vinegar round out gochujang’s deep heat into a mellowness that’s at once sweet, savory and tangy

Butter tarts have an all-butter crust and a satisfyingly gooey filling of brown sugar, butter, and eggs, and are beloved by Canadians everywhere. Here’s how to make them.

When stored properly, potatoes can last for months after buying them. There are various factors that can affect potato freshness, however, so we tested more than a dozen potato storage methods to find the best ones.

A Vietnamese meal—whether it's a single bowl of phở, a plate of cơm tấm, a banh mi, or multiple dishes of a homestyle meal—all share a perfect balance of flavors, textures, protein, starch, fresh vegetables, and herbs. This collection of our favorite Vietnamese recipes showcase these qualities in all their vibrant iterations.

Cooking chicken breast sous vide is hands down the best way to ensure it comes out tender, juicy, and full of flavor.

Raw eggs are essential for making mayonnaise, meringue, Caesar dressing, and cocktails like whiskey sours. But there are safety concerns about consuming raw, unpasteurized eggs. Here, we take a look at the safety and efficacy of pasteurizing them at home using sous vide, along with instructions on how to do it.

With a lightly sweetened apple filling beneath crunchy, buttery oat crumbles, this single-serve apple crisp is perfect for fall, and takes just 10 minutes to make.

Steak tartare is a bistro classic that we should all be making at home. Here's everything you need to know to do it safely, find the best cuts of beef, and make the dish as delicious as possible.

In China, cucumbers are considered the ideal foil for hot weather and hot food Versions of this salad, pai huang gua, are served all over the country, sometimes spiked with dried chiles and Sichuan peppercorns for more dimensions of flavor In Beijing, people buy whole chilled cucumbers from street vendors and munch them on the go, much as Americans become attached to their cups of iced coffee in summer

The most important skill in the kitchen — and, arguably, life — is adaptability. The list below, which is by no means comprehensive, is meant to help you replace ingredients with confidence. Every alternative listed may not work in every case, especially when it comes to baking, but if you consider the ingredient’s texture, flavor and cook time, and make decisions according to taste, you’ll greatly expand your options — and you may even end up with a dish you like better than the original.

When Alex Henry reworked a classic dish from his childhood for his first restaurant, Sureste Mexican, a food hall in St Louis, he also happened to engineer an exuberantly flavorful and smart steak taco for home cooks Bistec a la Yucateca is a common main dish in the Yucátan peninsula often made with skirt or flank steak, but Mr

Italian hero, sub, hoagie, grinder — this classic sandwich has many names, and every deli makes it differently Its deliciousness lies in the proportion of rich-and-fatty ingredients to spicy-and-crunchy ones For optimal structure and texture, start with crusty rolls with pillowy insides (or toast soft rolls)

Asian milk bread, also known as Japanese milk bread or Hokkaido bread, is pillowy soft and buttery with a hint of sweetness Tangzhong, the traditional Chinese technique of cooking flour and liquid (milk, water or a combination) into a paste and adding it to the dough when cooled, is the key to full, airy-soft, squishy buns that stay fresh longer (You can also use this technique for cinnamon buns or hot cross buns.) These pull-apart rolls are a version of milk bread popular at Asian bakeries

If you’ve ever walked through the streets of Los Angeles late at night, you may have been lucky enough to happen upon a street vendor selling bacon-wrapped hot dogs piled high with caramelized onions, sautéed peppers, pico de gallo, avocado, ketchup, mustard and mayonnaise This version of Mexican hot dogs, also known as street dogs or Los Angeles hot dogs, is believed to be a riff on a similar recipe that originated in Sonora, Mexico In Los Angeles, they’re sometimes fried on a mobile D.I.Y

Our best yeast bread recipes include homemade loaves from no-knead breads to classic white bread, as well as focaccia, pumpernickel, and whole grain. Also find recipes for buttery dinner rolls, pizza, cinnamon buns, focaccia, and even donuts.

Our collection of easy-to-make quick bread recipes includes favorites classics and new takes on favorites. Trust us, you'll want to bookmark these and bake any time.

This staple bistro salad of Lyon features bitter greens tossed in a warm vinaigrette and topped with chewy lardons and a gooey poached egg.

By placing whole, unwashed, plain and naked globe eggplants directly onto the stovetop burner grate and letting them burn until charred, hissing and collapsed, you bring a haunting smokiness and profound silkiness to the interior flesh that will have you hooked for the rest of your life This way of cooking eggplant is a revelation in itself — easy, yet exciting and engaging — and requires nothing more of the home cook than a little seasoning at the end to be enjoyed, as is But biting into a warm, crisp, golden fried croquette with that smoky, silken purée at its center is what restaurant-level complexity and satisfaction is all about

This shockingly simple dish achieves success thanks to a small yet mighty powerhouse: Salty, umami-rich anchovies melt into the cooking oil, giving the dish subtle complexity and oomph This pasta uses only a few ingredients and just one pot, and the method is smart and streamlined: As you boil your pasta, you set your spinach in a colander then drain the cooked pasta directly on top You’ll dissolve the anchovies in olive oil in the empty pot, then return the cooked pasta and wilted spinach to the pot, along with cheese and red-pepper flakes, stirring to form a glossy sauce that is aided by the moisture released by the spinach

Maximize your ratio of buttery, flaky pastry to deeply apple-y spiced filling in these homemade hand pies. They’re the perfect portable fall dessert.