There’s always an obstacle when adapting a chef’s recipe for the home cook. Sometimes, it’s hard-to-find ingredients. Sometimes, it’s painstaking technique. Usually, it’s both, and the recipe uses ...
Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Tortang talong, a comforting eggplant omelet, was one of the first dishes that Tita Becky, a content creator focused on Filipino cooking, learned to make when she was little. Back in Santa Rosa, in ...
David Malosh for The New York Times. Food Stylist: Barrett Washburne.
Christopher Testani for The New York Times. Food Stylist: Anna Billingskog.
Bryan Gardner for The New York Times. Food Stylist: Brett Regot.
This ultrasimple bean soup has been on the menu at the U.S. Senate Dining Room and served to senators and their staff for more than 100 years. Even as politics have changed, this soup has remained ...
David Malosh for The New York Times. Food Stylist: Rebecca Jurkevich.
Christopher Testani for The New York Times. Food Stylist: Monica Pierini.
A hearty spice-filled bundt cake made from grated apples and toasted nuts, then soaked in whiskey syrup, tastes like autumn and is great any time of year. Bundt cake, which is really just like an ...
Inspired by the Italian dish of sautéed puntarelle (an Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or ...
David Malosh for The New York Times. Food Stylist: Simon Andrews.
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