The best way to start the celebration? Serving these unforgettable treats.

If summer is for bottomless caipirinhas, winter is all about warming quentão. Here are recipes for both.

Our first batch of brief starred restaurant reviews, from our contributing critics Mahira Rivers and Ryan Sutton.

Cafes across the United States are embracing the low- and no-caffeine lifestyle, with options that are a far cry from dusty tea bags and rewarmed decaf.

These simple party snacks get you out of the kitchen and into the fun.

This hearty meal, featuring lamb meatballs and a pear and radicchio salad, is punctuated with a spectacularly sunny, yet festive, lemon roulade.

Rings, zigzags, slabs and elaborate geometric designs are giving savvy party hosts new methods for a more equitable slice.

Exceptional new cookbooks, with fresh takes on easy baking, Thai cooking in America and seasonal pasta, as tested by New York Times Cooking and the Food desk.

Chicken stew, Dubai chocolate, egg bites: You loved them all year. Now, see what rose to the top.

The ever-changing menu at this unshowy restaurant in Chinatown exemplifies the subtle art of the most rarefied form of Japanese cooking.

As Ligaya Mishan gives highest honors to a Japanese kaiseki counter in New York, she and Tejal Rao discuss what goes into the decision.

This year?s Cookie Week recipes are inspired by the flavors of treats we love, like mint chocolate chip ice cream, Vietnamese coffee and gingery Dark ?n? Stormy cocktails.

Godunk offers up a spread of Thai dishes, Golden Ratio leans into fruits and vegetables for its cocktails and more restaurant news.

Zaynab Issa?s smashed beef kebab with cucumber yogurt is, naturally, a smash with our readers: ?Looking for an excuse to make this again A.S.A.P.?

Have four words ever gone together so nicely? Leave it to Melissa Clark to give us the brownie we need, nay, deserve.

Frozen kernels, masa harina and hominy form the base of Rick Martínez?s warming atole de grano (savory corn porridge with chicken).

The younger brother of Ken Kesey, the novelist and counterculture luminary, he turned a defunct creamery into what is now Nancy?s Probiotic Foods.

Sue Li loves a Payday (bar), so she channeled its essence into her 2025 Cookie Week cookie.

A lot of new burgers hit the scene this year. These three are worth the hype.

Eric Kim?s 2025 Cookie Week entry captures the tingly, creamy, chocolaty flavors of the classic ice cream.

You have carrots, parsnips, sweet potatoes; I have recipes.

That is, beans and greens alla vodka, a five-star Ali Slagle reader favorite.

Samantha Seneviratne?s coconut cake snowballs condense the essence of the original into charming three-bite treats.

Kay Chun?s recipe calls for cod, but you could smear this garlicky, gingery topping on any other fish fillets you like.

It?s not mortadella. It?s Claire Saffitz?s strawberry-almond cookie, speckled with pistachios and macadamia nuts.

With quick-cooking red lentils and creamy coconut milk, Zaynab Issa?s recipe is perfect for a weeknight meal.

?b?? onírù, also known as ofàdà stew or designer stew, is open to adaptation, but always tastes of comfort.

New York Times Cooking?s annual tradition ? in which we share our finest holiday cookie recipes and videos ? is here, and I?m thrilled to share mine!

Specifically these fast and friendly hoisin garlic noodles, which welcome whatever toppings you?d like.

A fascinating history of California wine, a beginner?s handbook, ?A Cynic?s Guide? and visits to natural producers in France and England, with recipes

When you need to use up those last bits of dark meat, two carrots and a half-bag of green beans, turkey fried rice is there for you.

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