Bring a jar of sunshine into your kitchen by preserving the bright citrus fruits of winter. Homemade marmalade is packed with orange peel, which you can cut into the shapes and sizes you prefer.Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Published Feb. 15, 2025Updated Feb. 15, 2025 All throughout the year,…
It’s much easier than you think. Samin Nosrat, the “Salt Fat Acid Heat” author, shows you how. Learn to make fresh pasta dough, and you can dress it up in countless ways.Karsten Moran for The New York Times Published Feb. 20, 2025Updated Feb. 20, 2025 [This article was originally published on April 9, 2017.] Making…
Let us make the decisions for you. Armando Rafael for The New York Times. Food Stylist: Mariana Velásquez. Published Feb. 24, 2025Updated Feb. 24, 2025 Eating with budget in mind might feel more difficult than ever these days, when talk of egg prices and tariffs permeate the general conversation. Add in the need to make…
Cook smarter, not harder. These soups take only 40 minutes or less to prepare, but you wouldn’t know it from their robust flavor. Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne. By Ali Slagle Ali Slagle is a recipe developer and regular contributor to NYT Cooking. Published Feb. 27, 2025Updated March 5,…
“Broccoli, again?” just became “Roasted broccoli, again!” Christopher Testani for The New York Times. Food Stylist: Simon Andrews. By Ali Slagle Ali Slagle is a recipe developer and regular contributor to NYT Cooking. Published March 4, 2025Updated March 5, 2025 When home cooks put away the steamer and started cranking their ovens instead, broccoli’s image…