Tag: Cooking and Cookbooks
The Art of Making Thai Noodles, Far From Thailand
In Thailand, pad Thai, pad see ew and pad kee mao are just three of countless popular noodle…
This Cauliflower Shawarma Reaches for Spring
These earliest days of spring are always the most frustrating, at least when it comes to dinner. Although…
For Afghans Abroad, Nowruz Is a Chance to Reflect
Translating to “seven fruits” in Persian — the number seven is considered lucky — haft mewa can call…
Chowhound Closes After 25 Years of Food Obsession, Wisdom and Debate
Chowhound, the website that began 25 years ago as a digital gathering place for obsessive food lovers, will…
These Garlic Noodles Cross Cultures, but Are Deeply San Franciscan
Garlic noodles are not the San Francisco treat. That would be Rice-A-Roni, but garlic noodles are a San…
Easy Recipes for When You’re Burned Out
You probably think all of us here at New York Times Cooking love to cook. And for the…
Mardi Gras Recipes for Your Next Celebration
Mardi Gras is on March 1, and as some New Orleanians are fond of saying, “Everywhere else, it’s…
A Fresh Take on Orange Chicken
Peeling an orange releases a spritz of natural oils that coats fingers with a citrus perfume, teasing at…
24 Brilliant Baking Recipes to Change Your Kitchen Game
A great baking recipe can seem like wizardry. A handful of unassuming pantry staples are mixed together and…
Why It’s Better to Bake With Chocolate Chips
It took two months for Claudia Martínez, the executive pastry chef at Miller Union in Atlanta, to perfect…
One-Pot Stew Recipe: Braised Short Ribs With Squash and Potato
If you need a little extra warmth this winter, let eintopf be your go-to.There are as many versions…
The Warm, Sticky-Sweet Resurgence of Hotteok
The most challenging part of eating hotteok is the waiting, said the chef Judy Joo. It takes a…