The Best Recipes We've Ever Published, According to You
For the 10th anniversary of NYT Cooking, we’ve collected recipes that racked up five-star ratings, topped our charts and went viral — plus a few that lit up the comments section.
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Food
Highlights
Credit The Customized Drink Is Out of Control
As cafes grant us the power to cobble together ultra-personalized beverages filled with syrups, powders, fruit chunks, boba and plenty of caffeine, we’re all soda jerks now.
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CreditPhoto Illustration by Jonathan Zizzo for The New York Times - The Veggie
Vegetarian Standouts From Our List of Cooking Favorites
Jollof rice, chile crisp fettuccine Alfredo, sheet-pan gnocchi and plenty more meatless marvels.
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CreditJohnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich. Prop Stylist: Paige Hicks. - What to Cook
Crispy Gnocchi Is the Best Gnocchi
Especially when it’s tossed with spinach, feta and tons of herbs.
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CreditJulia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
Your Drinks Are Missing a Key Ingredient: Coconut Water
With its velvety mouthfeel and refreshing taste, this utility player is an excellent addition to cocktails, your morning coffee and more.
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CreditRachel Vanni for The New York Times. Food Stylist: Spencer Richards. ‘Absolutely the Juiciest and Crispiest Chicken Breasts I Have Made’
Team Chicken Breast, this Parmesan-crusted chicken is for you.
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CreditChristopher Testani for The New York Times. Food Stylist: Simon Andrews. What to CookWhat’s Your Favorite NYT Cooking Recipe? We Want to Know.
To celebrated the app’s 10th anniversary, we shared a wide-ranging list of the best recipes. Tell us which ones you love most.
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CreditChristopher Testani for The New York Times. Food Stylist: Simon Andrews. We Answer Your Very Specific Restaurant Questions
Pasta for carb loading, options for first dates, dinner before a concert at Madison Square Garden and more urgent needs.
By Becky Hughes and
CreditAdam Friedlander for The New York Times Where to Eat: New York CitySeven ingredients, five stars, 14,000 ratings and 41 years of being a stone-cold, stone-fruit classic.
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CreditJulia Gartland for The New York Times. Food Stylist: Liza Jernow. What to Cook
Chicken Curry for Sunday Supper
Meera Sodha’s classic recipe, rich with deep flavors of cinnamon and cumin above a low flame of chiles, needs mopping up with naan.
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CreditPhotograph by Grant Cornett. Food stylist: Maggie Ruggiero. Prop stylist: Theo Vamvounakis. What to CookLate Summer Recipes for Early Cozy Season
Before we hit peak soup season (hello, lentil tomato soup), there’s still time for tomato curry and grilled eggplant with turmeric tahini.
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CreditKerri Brewer for The New York Times. Food Stylist: Spencer Richards. The VeggieAnd char your eggplant, steam your blue crabs and stir-fry your potatoes.
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CreditChristopher Testani for The New York Times. Food Stylist: Simon Andrews. What to CookNeed New York City Restaurant Advice? Send Us Your Questions.
Whether you’re looking for date night spots or birthday venues, the “Where to Eat: New York City” newsletter is here to help.
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CreditColin Clark for The New York Times
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We Answer Your Very Specific Restaurant Questions
Pasta for carb loading, options for first dates, dinner before a concert at Madison Square Garden and more urgent needs.
By Becky Hughes and Nikita Richardson
Need New York City Restaurant Advice? Send Us Your Questions.
Whether you’re looking for date night spots or birthday venues, the “Where to Eat: New York City” newsletter is here to help.
By Nikita Richardson
Vegetarian Standouts From Our List of Cooking Favorites
Jollof rice, chile crisp fettuccine Alfredo, sheet-pan gnocchi and plenty more meatless marvels.
By Tanya Sichynsky
Crispy Gnocchi Is the Best Gnocchi
Especially when it’s tossed with spinach, feta and tons of herbs.
By Mia Leimkuhler
America Loves to Mess With Texas Toast
Be it garlicky, buttery or just a thick cut of bread, the Lone Star specialty has found a following in kitchens across the nation.
By Christina Morales
Join NYT Cooking for an ‘Easy Weeknight Dinners’ Book Talk in N.Y.C.
Emily Weinstein, Melissa Clark and Eric Kim will discuss the new cookbook, recipe writing, their go-to meals and tips for simple yet delicious cooking in a special event with Taffy Brodesser-Akner on Oct. 7 at the Times Center.
Five Five-Star Weeknight Dishes
Weeknight winners I turn to again and again: kimchi fried rice, hot honey shrimp, and pasta alla vodka.
By Emily Weinstein
‘Absolutely the Juiciest and Crispiest Chicken Breasts I Have Made’
Team Chicken Breast, this Parmesan-crusted chicken is for you.
By Melissa Clark
Chicken Curry for Sunday Supper
Meera Sodha’s classic recipe, rich with deep flavors of cinnamon and cumin above a low flame of chiles, needs mopping up with naan.
By Sam Sifton
The Plum Torte
Seven ingredients, five stars, 14,000 ratings and 41 years of being a stone-cold, stone-fruit classic.
By Mia Leimkuhler
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