17 Freezer-Friendly Desserts for Anytime Sweets

It’s been a year of alternately finding the drive to turn out sourdough, cookies and cake, and wanting to do nothing but lie on the couch and eat comforting carbs. Enter the freezer. Unless you’re preparing small batches of baked goods, you

These Eggs, Though!

Good morning. I don’t like this season of “Pandemic.” The writing’s weak, and the plotlines keep shifting. Everything’s so dark! I’m working hard to find pleasure these days: a fudgy brownie one of my kids baked, a glass of malted milk with

20 Often Surprising, Always Delicious Sheet-Pan Recipes

Sign up to receive the What to Cook newsletter and get recipe suggestions from The New York Times. Produced by Gray Beltran, Krysten Chambrot, Kim Gougenheim, Genevieve Ko, Tanya Sichynsky and Emily Weinstein. Additional work by David Braun and Amanda Cordero. Special

The (Surprising) Rise of the Sheet Pan

Martha Stewart was placing two apple crisps on a sheet pan to catch the juices that bubble out during baking when she said, “If you saw how many sheet pans I owned, you would be quite horrified. I have a lot of

Burritos From the Kitchen of El Vez in Battery Park City

Headliner Jackass Burrito Restaurants offering only pickup and delivery have become hallmarks of pandemic-era dining. Lately, this has taken an interesting turn as restaurants-within-restaurants pop up. The new Smillie Pizza at Il Buco Alimentari & Vineria in NoHo opened last week. Now,

A Bakery Crosses the East River

When Amy Chasan opened Sweet Generation, her cupcake-size bakery in the East Village in 2014, she wanted to include a program that benefited society. Sweet Generation RISE, with internships for 16- to 24-year-olds to learn skills needed for food service careers, was

When One Fridge Is Not Enough

GREENSBORO, N.C. — The beige-and-brown General Electric refrigerator, circa 1982, whirs in a dark corner of Doris and Anthony Vincent’s basement. Mrs. Vincent, a 70-year-old churchgoer and longtime community volunteer, can date its purchase with precision. In her home here, appliances mark

This Bolognese May Be Meatless, but It Has Good Bones

Some cooks may balk at a vegan version of Bolognese because it bypasses the beef and milk that are usually integral to the Italian classic. But there is a particular thrill to capturing the spirit of a traditional ragù without the traditional

Chicken Parm, Form of a Sausage

Seemore Meats and Veggies, a company run by Cara Nicoletti, a fourth-generation butcher, fills its casings with a high proportion of vegetables to meat. It has just introduced a clever variety, chicken Parm. Each link delivers a flavor-packed mosaic of ground chicken,

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