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Recipes and Cooking Guides From The New York Times
NYT Cooking is the digital source for thousands of the best recipes from The New York Times along with how-to guides for home cooks at every skill level.
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What to Cook This Week - NYT Cooking
What to Cook This Week Weekly recipe suggestions from Sam Sifton, the Five Weeknight Dishes newsletter and NYT Cooking editors.
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Our Most Popular Recipes - NYT Cooking
To celebrate Cooking’s first anniversary, we pulled together the recipes our readers loved to save the most over the last year.
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Easy Recipes - NYT Cooking
When you’re wiped out or short on time, these easy recipes for meatloaf, chili, pasta and more will save you.
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Dinner Recipes - NYT Cooking
Browse our Dinner Recipes collections by the editors of NYT Cooking.
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Our 50 Most Popular Recipes of 2025 So Far - NYT Cooking
Since Jan. 1, we have published more than 400 new recipes (phew!), and our readers have enjoyed cooking and eating all of them. Here are the dishes they've loved the most.
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Ina Garten’s Perfect Roast Chicken Recipe - NYT Cooking
Step 3 Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Scatter the onion slices around the chicken. (See Tip for cooking instructions if you'd like to also roast potatoes and carrots with the chicken.)
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Cottage Pie Recipe - NYT Cooking
In this hearty and satisfying meal, ground beef is smothered in a delicious and thick gravy along with carrots, onions, celery and peas, then covered in creamy mashed potatoes and baked Known for being freezer friendly, easy to make and economical, this recipe stretches its simple ingredients to feed many mouths For variation, try using other vegetables in the base and swapping in sweet ...
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Our Ultimate Guide to Making Beans From Scratch - NYT Cooking
Melissa Clark is a food reporter and columnist for The New York Times and NYT Cooking, for which she creates recipes, hosts videos and is one of the writers of the Cooking newsletter.
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Chicken and Red Lentil Soup With Lemony Yogurt Recipe - NYT Cooking
If you’re feeling a bit worn down, one bowl of this hearty lentil soup will bring you back to life — or at least fool you into thinking so The broth is simply (and deeply) flavored with charred onions and six garlic cloves, plus a generous pinch of turmeric that stains the soup gold As they cook down, the lentils melt into the broth, making it thick and rich