Over the blitz of a whirring blender, Emilio Pérez, a chef and partner at Casa Jacaranda cooking school in Mexico City, yelled, “Check this out guys, come here.” Standing in front of a burner, he incinerated a tortilla, its charred remains bound for mole sauce, before directing our attention to the blender to taste the…
May 9, 2025; Winnipeg, Manitoba, CAN;Dallas Stars left wing Jamie Benn (14) and Winnipeg Jets goaltender Connor Hellebuyck (37) keep an eye on the play in the third period in game two of the second round of the 2025 Stanley Cup Playoffs at Canada Life Centre. Mandatory Credit: James Carey Lauder-Imagn Images The Dallas Stars…
Yossy Arefi’s lemon yogurt cheesecake.Mark Weinberg for The New York Times. Food Stylist: Monica Pierini. Published April 15, 2025Updated April 15, 2025 Lemon is a wonder. It can transform a rich, creamy dish like pudding or cheesy pasta into something light and nuanced. And sure, you can add acid to a dish in many ways…
Meghan, Duchess of Sussex, is already anticipating pushback on her banana pudding. “I know some people will be upset that I took out the wafers,” she said, crushing Nilla wafers with a rolling pin rather than layering them in with vanilla pudding and sliced bananas. “But I like them crumbled on top.” On a bright…
Once you perfect the dough, you will find this versatile tart is dead simple to make with ingredients you have around. Francesco Tonelli for The New York Times Published March 31, 2025Updated March 31, 2025 [This article was originally published on Feb 13, 2017.] French pastries are as much a savory tradition as they are…
Do the most with what you have on hand with these smart tips for swaps. Karsten Moran for The New York Times Published March 28, 2025Updated March 28, 2025 [This article was originally published on April 11, 2020.] The most important skill in the kitchen — and, arguably, life — is adaptability. The list below,…
Learn the history and the techniques that make up the basis of this classic North African dish. A Moroccan dish, tagine merges sweet and savory flavors.Francesco Tonelli for The New York Times Published March 28, 2025Updated March 28, 2025 [This article was originally published on Feb. 14, 2017.] Revered for its balance of sweet and…
From getting to know the styles to learning how to find what you want, we’ll cover the basics and more. Lars Klove for The New York Times Published March 28, 2025Updated March 28, 2025 [This article was originally published on March 7, 2017.] Wine is pleasure and conviviality, it is culture and it makes food…
Let Melissa Clark show how to make a stunning, burnished bird every single time. The brilliance of this recipe lies in the mingling of butter, caramelized chicken juices, licorice-y tarragon and a heady dash of Cognac.David Malosh for The New York Times. Food Stylist: Simon Andrews. Published March 28, 2025Updated March 28, 2025 Few dishes…
From dough to saucing and toppings, never make a bad pie again. Melina Hammer for The New York Times Published March 27, 2025Updated March 27, 2025 You can make pizza at home. In fact, you can make pizza that will equal some of the best on the planet. With planning and practice, you can become…
