I was invited to a collaging party at a friend’s house recently. Crafting of any kind is pretty new to me, but I fell hard for the process of riffling through piles of magazines, old picture books, discarded catalogs and stacks of textured, printed papers. My contribution was a bunch
It arrived just in time for a major heat wave: a big project devoted to simple salads, with 20 recipes from New York Times Cooking that capture all that is fresh and fragrant and vibrant in summer. These are what you make for dinner when you can’t fathom turning on
One of the great joys of my job is that there are people in my life who commandeer me when I see them and tell me what they’ve made from New York Times Cooking. My favorite interactions are with my doctor, a consummate New Yorker whom I love, and
I don’t know about you, but predicting my children’s culinary tastes from day to day is a nearly impossible task that often ends in tears. (Mine or theirs.) Those granola bars they loved last week that I bought in bulk? They hate them now. The same goes for the Bolognese
When planning a holiday menu, it’s important to take into account time and real estate as much as taste. What will fit in the oven or stovetop on the big day, and what can you make in advance? Whether cooking for one, two or a few, get ahead with a
The other day, my younger daughter, who is not quite 2, was given a piece of homemade blueberry pie. She screamed in agony. How dare someone offer her pie!
As of now, my children are both picky and mercurial about food, a terrible combination. This is very annoying, and very
Chicken is easily the most searched for ingredient on New York Times Cooking, and it stands to reason: It’s economical, it’s widely available, it’s better for the climate than other meats. And it’s endlessly adaptable, a blank canvas for all sorts of preparations and vibrant, delicious seasonings. In the cold
I’m off next week — my wonderful colleague Margaux Laskey will be writing to you instead — and as I chose recipes for you below, I realized that this was my last newsletter of the summer, and that there are so many more recipes I wanted to share before it’s
Perhaps you’ve already excitedly made gazpacho and pico de gallo and maybe even prepared a batch of red sauce for the freezer, but those perfectly ripe (and fresh) summer tomatoes at the market sure are tempting. So you lug home another few pounds of them, unable to resist but without
