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- Our Best Recipes of 2025 - NYT Cooking
Chicken stew, Dubai chocolate, egg bites: You loved them all year Now, see what rose to the top
- Our 2025 Cookie Week Recipes Are Here - NYT Cooking
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
- Mortadella Cookies Recipe (with Video) - NYT Cooking
Don’t worry: These cookies only look like slices of mortadella, getting their slightly chewy texture and marzipan flavor from almond paste and almond extract It joins the tradition of fashioning “sausage” cookies, from chocolate kolbasa in Eastern Europe to the salami cookie that Brooks Headley has served at Superiority Burger in New York Freeze-dried strawberries give them color and
- Chicken Pad See Ew Recipe - NYT Cooking
Although pad see ew is hard to make at home without really high heat and a wok, it’s still possible to replicate it and get the street vendor vibes you want by using a stainless-steel skillet that can heat evenly and stay hot throughout the cooking process In true Thai fashion, this dish gets finished with prik nam som (chile vinegar)
- Madeira Picnic Ham Recipe - NYT Cooking
Madeira ham is an elegant antebellum Southern ham recipe This recipe, adapted from my book “Recipes From the American South” (Phaidon, 2025), is adapted for the modern kitchen It reads like a pork roast, but it is worth the effort and a delicious alternative to country ham
- Coconut Cake Snowballs Recipe (with Video) - NYT Cooking
These holiday cookies take all the best parts of a towering coconut cake — the buttery, yellow cake and billowy cream cheese frosting — and shrink them down to the cutest tiny treat Sweetened shredded coconut and unrefined coconut oil (for the most coconutty essence) in the dough is the source of their signature flavor, while a finish in glaze and more shredded coconut — tinted in
- Szarlotka (Jewish Apple Pie) Recipe - NYT Cooking
I didn’t eat apple pie growing up — but I thought I did After all, we made it in a pie plate My mother kept me in the dark about this until I was in grade school
- NYT Cooking Newsletters
And oat milk chocolate pudding (though you can use whichever kind of milk you’ve got) We have before us a narrow yet critical window of opportunity — after the last of the Thanksgiving bird has been sandwiched or simmered into stock, but before the next holiday cooking frenzy revs up — to reset, exhale and focus on the basics
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