3 Delicious Reasons to Quick Pickle an Onion

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This homemade condiment adds a pop of acidity to comforting vegetarian dishes. By Tejal Rao One of my favorite tiny tasks in the kitchen is to quick pickle some onion or a few shallots. I can scatter it on dishes

What to Cook This Weekend

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Make use of the fresh beans at the market with Gabrielle Hamilton’s braised black-eyed peas with baby turnips. By Sam Sifton Good morning. Black-eyed peas play a big role in celebrations of the calendar New Year, where they’re used for

What to Cook This Week

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Get inspired by our newest recipes, including tortilla pizzas and blackened fish with quick grits. By Sam Sifton Good morning. I like the looks of Melissa Clark’s new recipe for roasted lemony fish with crispy caper brown butter and nori

What to Cook This Week

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Start with a big Italian-inspired spread, then go casual later on with BLT tacos. By Melissa Clark Hello there. It’s Sunday, which in Italy means taking the time to make the pasta-filled, multicourse, multigenerational family lunch known as il pranzo

3 Recipes That Changed My Life

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Welcome to our new newsletter dedicated to the delights of vegetarian cooking. By Tejal Rao A few weeks ago, a friend sent me the cutest photo of her sweet, pudgy-cheeked baby eating a bit of kale-sauce pasta. The baby was

A Book to Inspire in the Kitchen

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For her new book, “Why We Cook,” the illustrator Lindsay Gardner spoke to more than 100 women about the allure of food. By Florence Fabricant Through a series of profiles, reminiscences, essays, interviews and recipes, “Why We Cook” explores many

14 No-Cook Recipes for Hot Days or Lazy Nights

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Forgoing the stove or the oven doesn’t mean missing out on flavor. By Nikita Richardson Without a doubt, humanity advanced leaps and bounds once it became clear that cooking over fire equaled better food. But sometimes, it’s just too hot

Ditch Marinating for Delicious (and Faster) Summer Grilling

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Quickly cook main ingredients over direct heat, then flavor afterward with bright, fresh seasonings. By Ali Slagle Fire is a mighty ingredient all on its own, adding an alluring smokiness to meat, seafood, cheese and vegetables. So skip the marinade:

Your New Meatball Sub

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By Sam Sifton Good morning. There are some nights when all I want to eat for dinner is super-crisp chicken wings with ranch dressing, or hot dogs loaded with chopped pickles and streaked with crema and hot sauce. They’re usually