Recipes & Food

Raised as a Seventh Day Adventist and vegetarian in St Vincent and the Grenadines, the chef Rawlston Williams rarely got to eat stew chicken growing up, he said, but he did help cook this complexly flavored meal with friends — smitten even then with its scent Like many peasant dishes, Mr

In many Italian American households, Sunday means there’s red sauce simmering all day on the stove It might be called sauce, sugo or gravy, and surely every family makes it differently, but the result is always a tomato sauce rich with meat This recipe (which you can also make in a slow cooker) follows a classic route of using shreddy pork shoulder, Italian sausage and meatballs

This simple, lemon-scented olive oil cake is an elegant treat all by itself or topped with whipped cream, fruit or ice cream The olive oil contributes a pleasant fruity flavor while keeping the cake moister for longer than butter ever could Make sure your olive oil tastes delicious and fresh

A snack prized for their crunch and salt factor, chicharrones commonly involve fried pork skin You’ll find versions across Spain and Latin America where they might be crisped by methods that include deep-frying, baking or boiling This recipe uses long, 1-inch-wide pork belly strips that include the skin, fat and belly

For me, a chocolate cake is the basic unit of celebration The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.

Savory and spicy pimento cheese is folded and baked into the most buttery pie dough around Inspired by a beloved pimento cheese hand pie, this slab pie is made for a crowd and will become a fast favorite for parties In the spirit of celebration, this dish is wholly about collaboration and combining one perfect recipe with another

This absurdly rich chocolate cake came to The Times in a 1991 article by Molly O’Neill about Ebinger’s, the legendary chain of Brooklyn bakeries that closed its doors in 1972 after 74 years in business Their wildly popular blackout cake, a three layer devil’s food cake filled with dark chocolate pudding, slathered with chocolate frosting and covered with chocolate cake crumbs, had a cult-like following in its day This recipe isn’t authentic (the Ebinger family never shared the original recipe with the public), but Ms

The cookbook author Jessica Battilana's advice to home cooks is simple: "If you're going to spend your energy somewhere, spend it somewhere that matters." Put her philosophy into practice and make this simple, satisfying salad All the ingredients can be easily found at any grocery store, and the salad will come together quickly in the kitchen, though it looks and tastes like it requires much more effort and time to prepare Perhaps most happily, even the most discerning critics — the 4-and-under crowd — will delight in its flavor and crunch and politely ask for seconds.

These oven fries are a deeply satisfying and nostalgic side dish that comes together with ease any night of the week Seasoning the wedges with spices, grated Parmesan and garlic, and roasting them with more freshly grated cheese on top, ensures plenty of flavor in every bite Soaking the cut potatoes in cold water before baking releases extra starch which leads to crispier outsides and creamier insides

For the juiciest, most golden pork chops, a few things need to happen Dry brining, or rubbing the meat with salt (and in this case, spices) at least 4 hours ahead of cooking, results in deeply seasoned chops that won’t be dry Here, a mixture of common pantry spices make for a flavorful, barbecue-inspired blend

Summery, tart and slightly sweet, this sauce ingeniously uses peach preserves to make a perfect pairing for pork chops It also works as a tart dressing for a kale or chicory salad, highlighting the fruit at its peak while also adding richness thanks to butter and oil In the mid-60s, Pamela Strobel served this condiment, her signature sauce, alongside dishes like fried chicken, black eyed peas and smothered pork chops at her restaurant, Little Kitchen

Our recipe tells you how to use one incredibly simple technique to produce the fluffiest and lightest mashed potatoes you'll ever eat.

Don’t confuse Midwestern chicken and noodles with soup. This dish features juicy hunks of chicken in a roux-thickened gravy with chewy, homemade egg noodles, all served over fluffy mashed potatoes.

Even if you're not typically an early riser, enjoying a great breakfast can put a positive spin on your morning. To help with that, we've gathered some of our favorite sweet and savory recipes that are totally worth getting up early for—from tender pancakes and baked goods to regional favorites and comfort classics.

The epitome of comfort food, traditional Irish stew has only a few ingredients: mutton, onions and potatoes In southern Ireland carrots are added, and some cooks venture so far as to add turnips These days, young lamb often replaces mutton for a more delicate version

You can certainly eat corned beef with boiled cabbage and carrots, but it can be a great deal more exciting to pile the shredded meat — ruddy pink, salty, fatty and meltingly sweet — into warm flour tortillas, then top it with a bright, crunchy, slightly fiery cabbage slaw The contrast between the soft and the crisp, the salt and the sweet, is fantastic — particularly if you adorn each taco with a few pickled jalapeños and, perhaps, an additional swipe of mayonnaise It’s not fusion cooking, nor appropriation

This breakfast startles in the best way: It tastes like cozy, steaming porridge, but looks and feels like delightful buttermilk pancakes Tiny quick oats soaked in buttermilk, along with flax and honey, lend a unique tenderness Biting into a round, crackly with butter and caramelized from honey on the outside, reveals the pleasant, familiar creaminess of oatmeal in the center

This is a wonderfully simple and hands-off way to prepare a flavorful hunk of meat, equally suited to a weeknight or a dinner party There is no need to brown the pork first because the meat gets appealingly dark and caramelized while braising in the rich combination of soy sauce and honey Fresh cilantro, scallions and a squeeze of lime added just before serving bring freshness

The beauty of a soup like this — other than its bone-warming properties — is that you don’t need a recipe You can pretty much simmer together any combination of vegetables with a little water or broth, purée it, top it with good olive oil and salt, and end up with something good to eat The addition of miso paste and crushed coriander to the broth, and fresh lemon and cilantro at the end, zips things up without negating the comfort factor.

Creamy and comforting, this cauliflower soup happens to be vegan, and takes its silky texture from being simmered and thickened with roasted cashews The nuttiness of the cauliflower and the cashews is balanced by the addition of a tart apple The preferred thickness of creamed soups varies, so if the soup feels too thick, just adjust it to your ideal level of creaminess, adding more stock or water — and an additional sprinkle of salt — as needed.

Goetta, Cincinnati’s signature meat-and-oat breakfast loaf, is called a sausage, but it’s really more of a meatloaf. In this version, pork, oats, and spices are cooked into a thick porridge and then cooled into a sliceable solid. Slices are then pan-fried until caramelized and crunchy on the outside and still creamy in the center.

For me, a chocolate cake is the basic unit of celebration The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.

Basic pancakes are simple to throw together and are guaranteed to delight a crowd But go one step further, separating the eggs and beating the whites, and you turn the ordinary pancake into something almost soufflé-like These also contain ricotta, for extra richness that doesn't weigh the pancakes down.

As a child living in Tuscany, Ixta Belfrage fell for a pasta rich with dried porcini mushrooms, served at the lone restaurant in the tiny mountain village of Acone In her cookbook, “Mezcla” (Ten Speed Press, 2022), she pays homage to the power of porcini mushrooms, which are typically gathered from the wild and taste of it, luscious and nutty They offer a shortcut to glory in this ragù that almost defies the name, because it doesn’t demand hours on the stove and attains a velvety intensity in practically no time at all

“Broccoli, again?” just became “broccoli, again!”

Coated in a crisp, airy batter, fried until light golden, then spritzed with malt vinegar, these fish and chips are gloriously crunchy and tender.

Garlicky, cheesy, and slathered in butter, these easy pull-apart garlic knots take just minutes to assemble, and are miles better than most pizzeria versions.

This large-format pancake puffs up at the perimeter, creating light airy edges, while the center remains denser and almost custard-like. It’s the combination of these two textures that makes the German pancake special — that, and the ease of being able to whip up pancakes for six without being tethered to the griddle. What’s the difference between a Dutch baby and a German pancake, you may wonder? Semantics, really. The origin of this giant baked pancake is commonly attributed not to a Dutch or German dish, but to a Seattle restaurant called Manca’s that began serving the dish in the 1940s. The inspiration and name for this uniquely puffy pancake may have come from some variation of pfannkuchen (the German word for pancakes) and the word Deutsch (German) pronounced in American English eventually morphing into “Dutch.” While many German pancake recipes call for a cast-iron skillet, this recipe uses a 9-by-13-inch rectangular baking pan to create one gargantuan pancake with plenty of crisp edges. How you serve the pancake is up to you: Fill it with berries and maple syrup and a dusting of powdered sugar, or cut it into individual squares and let everyone top the pancakes to their liking.

Named for the city in southwestern Iran, salad-e Shirazi is found on practically every Iranian table at practically every meal Think of it as an herbier, juicier, more acidic version of Greek salad, Israeli salad or Indian kachumber It should be bright, crunchy and tart, a nice counterpoint to rich, buttery rice and unctuous stews