The New York Times News Service Syndicate

Chicken Meatballs With Yogurt Sauce. Food styled by Sue Li. Sue Li brings paprika, cumin and coriander into her meatball mix, along with a good amount of fresh herbs.(Linda Xiao/The New York Times)

Five Weeknight Dishes: I simply must meatball

October 21, 2025 at 8:52 a.m.

By Emily Weinstein, The New York Times Can I tell you something? I feel a little self-conscious about how often I鈥檝e written about meatballs. It reached fever pitch a few...

Classic Italian American meatballs. Three recipes yield meatballs that are all quite different from one another, but each one holds important lessons. Food styled by Sue Li. (Linda Xiao/The New York Times)

3 smart recipes that will change the way you make meatballs

October 21, 2025 at 8:39 a.m.

3 Smart Recipes That Will Change the Way You Make Meatballs

Lemon garlic roast chicken with squash. Paired with a persimmon salad and followed by a plum-cardamom upside-down cake, this vibrant David Tanis menu is one for the ages. Food Stylist: Hadas Smirnoff. (David Malosh/The New York Times)

This Lemony, Garlicky Chicken Is the Ultimate Fall Dinner

October 8, 2025 at 4:09 p.m.

This fall enjoy simple roasted chicken thighs, a persimmon salad and a plum-cardamom upside-down cake.

Bolo de cenoura (carrot cake). Consider this list of 24 treats a way to welcome the season. Food Stylist: Monica Pierini. Prop Stylist: Sophia Eleni Pappas. (Linda Xiao/The New York Times)

Need a treat? Here are our 24 best fall baking recipes.

October 14, 2025 at 12:48 p.m.

Sticky buns, Bundt cakes and blondies, snacking cakes, cookies and apple cider doughnuts.

Salmon and Green Beans in Red Pepper Sauce. Food Stylist: Samantha Seneviratne. (Rachel Vanni/The New York Times)

Five Weeknight Dishes: Quick and Customizable Burrito Bowls and More

October 8, 2025 at 4:44 p.m.

I鈥檝e written before about the modular meal, a 鈥渃ook once, feed many鈥� approach that leaves everyone satisfied, even 鈥� gasp! 鈥� happy.

Putting Salads Atop Your Party Menu

October 9, 2025 at 6:17 a.m.

Putting Salads Atop Your Party Menu

I Can’t Believe It’s Not Chicken (Super-Savory Grated Tofu). (Armando Rafael / The New York Times)

4 weeknight dishes: Multiple routes to meaty dishes

October 1, 2025 at 2:18 p.m.

Grated, pan-fried tofu stands in for chicken, and steak paired with zucchini makes both better.

Sea bass with garlic chips and salsa macha. Zesty black bean-avocado tostadas and a coconut flan round out David Tanis鈥檚 menu for the waning warm days. Food Stylist: Hadas Smirnoff. (David Malosh/The New York Times)

This garlicky fish dinner will wow everyone you know

September 29, 2025 at 12:21 p.m.

Sea bass with garlic chips and salsa macha. zesty black bean-avocado tostadas and a coconut flan round out David Tanis鈥檚 menu for the waning warm days.

Sheet-Pan Pierogies With Brussels Sprouts and Kimchi. This recipe plays around with Eastern European staples to delicious effect: pierogies, which are roasted here, rather than pan-fried or boiled, and cabbage, which turns up in the form of kimchi. Food Stylist: Monica Pierini. (Linda Xiao, The New York Times)

People Stop Me to Talk About These Recipes

September 25, 2025 at 11:09 a.m.

Today鈥檚 weeknight quintet is a gathering of recipes that have been enthusiastically recommended to me by other NYT Cooking cookers, with two that I always trot out for that 鈥淎ny...

A recipe for Cantonese Noodle Soup. A Cantonese classic, which Melissa Clark adapted from Lane Li, of Noodle Lane in Brooklyn, is so easy a middle schooler can make it. Food styled by Hadas Smirnoff. (David Malosh/The New York Times)

Kids love making (and eating) this easy noodle soup

September 24, 2025 at 9:27 a.m.

Is a noodle obsession a matter of nature or nurture?

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