27 dishes
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Hetty Lui McKinnon’s five-star no-cook chili bean salad is perfect for when you want chili, but you don’t want to turn on the stove
Ask what dressing comes on it, oil and vinegar is the safe swap, and to leave off any cheese.
And four more speedy dinners that hold on to summer
Ask whether the pasta is egg-free, and to hold the parmesan.
Tofu musubi are fun to make, easy to transport and a joy to eat
Ask whether it contains dairy, egg, or an animal-based stock.
And more of the week’s most popular recipes
Ask whether the broth is vegetable rather than meat or fish stock.
Specifically, spoon salads: the best kind of salad, filled with uniform bits of veg
Ask what else goes into it besides what the menu lists.
The New York Times
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
El Califa de León and Bread Ahead open their first U.S. locations, and more restaurant news
Ask what else goes into it besides what the menu lists.
There’s nothing wrong with the bright purple yam, but don’t stop there when it comes to Filipino baking
Ask whether the dough contains milk, butter, egg or ghee.
Recipe requests for savory summer fruit, non-bean protein and three heads of cabbage, right this way
Ask whether the beans and rice are made with lard or chicken stock.
Shrimp and tofu sliders, to be exact — that mashed tofu adds extra protein and, along with miso-sesame mayo, keeps the patties from drying out
Ask for it with tofu instead of the shrimp.
Burmese Bites gets a brick-and-mortar location, 20 Blocks goes all in on sandwiches and more restaurant news
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
How the bright-red beer cocktail went from a Charm City special to a worldwide phenomenon
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Arthur Grigoryan’s next-generation Armenian cooking is the kind of food that makes Los Angeles special
Ask whether the bread has milk or egg in it, and to leave off any cheese or mayo.
He and Laurie Woolever adapted this simple, hearty soup from a Provincetown favorite, and our Pete Wells has brought it to New York Times Cooking
Ask whether the broth is vegetable rather than meat or fish stock.
Back-to-school season can be stressful. These five dinners are not
Ask what else goes into it besides what the menu lists.
Ask what dressing comes on it, oil and vinegar is the safe swap, and to leave off any cheese.
This Coconut Cake Is for Unabashed Coconut Lovers
Ask about lard in the beans or rice.
The Cast of ‘Outer Banks’ Goes Big on Pizza Toppings
Ask about lard in the beans or rice.
Where to Eat in New York City Right Now
Ask about lard in the beans or rice.
19 dishes
This recipe not only tastes better with time, but also allows the cook to relax
Ali Slagle’s crispy salmon with lentil salsa verde is satisfying, surprising and speedy
The crowning touch is the anchovy lemon dressing that brings it all together
Summer’s juiciest tomatoes and watermelon team up with — what else? — anchovy bread crumbs for this elegant but easy dish
Jerk chicken in the heart of Flatbush, an actually affordable lobster roll and all the soft shell crab you can eat
Ali Slagle’s clever meatballs are half meat, half vegetable, all delicious
And J.J. Goode’s BLT is really, really great. But maybe you’d like BLT pasta, or a tomato, bacon and corn salad?
Corn and cherry tomatoes add sweetness, and a little horseradish contributes kick
Golden tofu noodle bowl, tangy chicken couscous salad and chermoula beans are bound to be go-tos
Yewande Komolafe’s skillet chicken with peppers and tomatoes is sweet and savory, with lots of acidity to keep things nice and bright
Melon cheesecake bars, Pavlova, and strawberries and cream cake are the perfect match for tennis’s biggest events
Turns out, when you combine the creativity of a kid with the cooking know-how of his recipe-developer dad, you get a really great dinner
From the team behind the hit Korean steakhouse Cote comes Bar Chimera, a luxe new spot in Midtown
Ideal meals for the back half of August
The gang’s all here: plump chicken thighs, crisp cucumbers, sweet tomatoes and salty feta
Our favorite choices for seafood from Sonora, carnitas from Michoacán, chalupas from Puebla and so much more
Based on the Mexican street food snack, this grilled corn with cheese, chile and lime is a snap to make
How to Keep Your Eggs Fluffy and Evenly Cooked
The Versatile Steak That’s More Affordable, Too
1 dish
That’s just one happy reader comment on this easy new cumin tomato salad with jammy eggs