Kitchen

Take your cakes to the upside down

By Melissa Clark With glossy yellow rings bull’s-eyed by neon red cherries, pineapple upside-down cake is a beloved American dessert:...

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Skillet Vegetable Potpie

By Hetty McKinnon Loaded with the season’s finest offerings, this pie comes together in one skillet and manages to be hearty yet light....

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A sheet-pan chicken recipe for lovers of sweet and savory

By Caitlin Raux Gunther Every July, I question my sour cherry priorities. Their season is so short, and the fruit so scarce that I rarely...

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The irresistible thrill of kung pao

By Genevieve Ko A steaming plate of kung pao anything feels like the part of a fireworks show when small, bright bursts pop without...

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Make the most of too much summer squash with the zucchini slice

By Melissa Clark If the phrase “zucchini slice” conjures an image of a round of the raw vegetable sitting next to the onion dip, it is...

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A lentil soup with its heart in Armenia

By Joan Nathan For her birthday, my friend Audrey wanted one thing: a lentil soup from Yerevan Market and Cafe, an Armenian spot in the...

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A case for frozen mixed vegetables

By Eric Kim When Australian pop star Troye Sivan sings the line, “Take a trip into my garden, I’ve got so much to show ya” in his 2018...

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My new favorite tofu

By Emily Weinstein There are very few people in this world who can make tofu as exciting a topic as Samin Nosrat. I felt that keenly this...

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