3 Delicious Reasons to Quick Pickle an Onion

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

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

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

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

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

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

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

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

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