Sam Sifton emails readers of Cooking five days a week to talk about food and suggest recipes. That email also appears here. To receive it in your inbox, register here. Download the NYT Cooking app here.
Do you have a culinary all-star in your life? That person whose kitchen is their temple, who visits farmers’ markets more than once a week, who blowtorches their crème brûlée, who can operate a mandoline
• 3/4 cup unsalted butter, at room temperature (170g) • 1/2 cup plus 2 tablespoons granulated sugar (140g) • 1 egg, at room temperature • 1 lemon zested (or other citrus), if desired • 1 teaspoon vanilla
The favorite item in my mom's kitchen was always the cookie sheets. Battered and well-seasoned by years of heavy use, her baking sheets were thin and warped on the edges with a worn, mottled patina, thanks
There are few things as, er, peachy as a ripe peach (and even unripe ones have their uses) I went to a party earlier this summer and took a tray of ripe peaches instead of a bottle of wine. I would never
With the British sea fish given a sustainable tick for the first time in 20 years, here are some quick ways to enjoy it as an occasional treat Good news just in time for the summer holidays: after decades
Sam Sifton emails readers of Cooking five days a week to talk about food and suggest recipes. That email also appears here. To receive it in your inbox, register here. I was traveling a lot this past and
Our dream sticky, sugary, tender, crackly-bottomed breakfast For senior food editor Claire Saffitz, the search for the perfect morning bun was quite the journey. She took inspiration from buns she had
Notebook written by unknown 17th-century William Shakespeare scholar leaves Antiques Roadshow expert 'trembling'
A 17th-century notebook containing the jottings of perhaps the world’s first Shakespeare scholar has left experts “trembling” in anticipation of what it may contain. Entitled Shakespeare: Comedies and