Recipes & Food

Ready to put to bed the debate over resting steak? This technique will deliver perfectly rested steaks with a fresh-from-the-fire crackling crust.

This homemade tamarind chutney gets its body and mellow sweetness from chewy dates and earthy palm sugar, while ground ginger and Kashmiri red chile powder add subtle spice.

We’re big sandwich fans, as you know (see: rye sandwich bread, spicy chicken sandwich, and our recently revamped roast beef). So we’re always keen to find ways to bring our thermal expertise to classic sandwiches. And today we’ve got a great one: the New Orleans oyster po-boy! A well-beloved sandwich with a storied history, the...

You might not have heard of it, but this Mexican vegetable has been keeping the population fed and healthy for centuries.

Tender ribs, a thick smoky salsa, fluffy rice, and simple beans all layered together on one plate comprise the hearty regional Mexican dish of morisqueta.

Savory chicken fat and fried onions push Rice Krispies Treats into gloriously salty-sweet territory.

Soto ayam Madura is an Indonesian chicken noodle soup fragrant with turmeric, coriander, lemongrass, and makrut lime leaves.

The simple French dish ouefs mayonnaise features perfectly boiled eggs topped with plenty of silky homemade mayo.

So often with meatballs, the guidance is to let them sit in their sauce for hours so that all the flavors meld, but this often leads to dry, crumbly meatballs. Our solution will give you juicy meatballs without sacrificing that meaty flavor in your sauce.

In a 1974 cookbook, the Italian actor Ugo Tognazzi published a recipe for pasta all’infuriata, "furious pasta," a chile-vodka-spiked tomato number It’s one of the first written accounts of vodka in pasta The alcohol is said to help fat disperse more evenly, keeping the sauce emulsion glossy and creamy, and to help you smell, and in turn taste, the sauce's flavors in a heightened way

Especially when it’s tossed with spinach, feta and tons of herbs.

A classic egg-centric savory Persian dish featuring plenty of herbs, kookoo-sabzi can be enjoyed hot or cold, as a main course, side dish, snack, or even as a sandwich, perfect for home, potlucks, or picnics.

We tested pans for making Chicago-, Detroit,- and Sicilian-style pizza at home and found four favorites that made great pies and were easy to clean.

Delicious Sopa Paraguaya recipe to complete any weeknight meal. Made with easy to find ingredients that you might already have in your kitchen.

So many types of cornmeal, so many opportunities to experiment.

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.