The New York Times

Stir-Fried Iceberg With Garlic-Ginger Oil

Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
The New York Times

Why You Should Cook Your Next Rib-Eye ‘Backwards’

How to Cook Chicken Breast How to Make Sourdough Bread How to Scramble Eggs John Willoughby was for a long time the executive editor of Gourmet magazine and, for a longer time than that, the chef ...
The New York Times

Vodka sauce

This vodka sauce recipe, adapted from my cookbook “Let’s Eat” (Union Square & Co., 2023), leans into the creamier, glossier side of this traditional Italian sauce. It avoids using alliums like shallot ...
The New York Times

Steak à l'échalote (seared flatiron with shallot sauce)

Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
The New York Times

Slow-Cooker Garlic Butter Chicken

Joel Goldberg for The New York Times. Food Stylist: Hadas Smirnoff.
The New York Times

Grilled Chicken Thighs With Tomato and Avocado

Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
The New York Times

Bowen Yang’s Mapo Tofu

Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.
The New York Times

One-Pan Dumplings With Greens

Ghazalle Badiozamani for The New York Times. Food Stylist: Barrett Washburne. Ghazalle Badiozamani for The New York Times. Food Stylist: Barrett Washburne.
The New York Times

Honey Ginger Chicken and Carrots

Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
The New York Times

Chicken and Pesto Rice With Peas

Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
The New York Times

Chickpeas al Limone With Burrata

Armando Rafael for The New York Times. Food Stylist: Brett Regot.
The New York Times

Sticky Date and Brown Butter Oatmeal

Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.