California’s Rice Royalty Is Stepping Down
Koda Farms, a family-run rice business revered by chefs, ends a century-long tradition.
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Food
Highlights
CreditScott Monaco - What to Cook
Marcella Hazan’s Five-Star, 12,000-Review Tomato Sauce
Its luscious simplicity is the draw: All you need are canned tomatoes, an onion cut in half, butter, salt and time.
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CreditChristopher Testani for The New York Times. Simon Andrews. - What to Cook
Rick Martínez’s Tostadas Are a Treat
One reader said, “This was one of the most delicious recipes we’ve ever made.”
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CreditChristopher Testani for The New York Times. Food Stylist: Simon Andrews. - A Good Appetite
Peach Cobbler, 2 Ways: Spectacularly Simple and Simply Spectacular
An easy buttermilk skillet version and an upside-down take from Melissa Clark showcase the stone fruit’s versatility.
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CreditDavid Malosh for The New York Times. Food Stylist: Simon Andrews.
Ali Slagle’s School for Zucchini Skeptics
Five weeknight dinners — like vegetable korma, turkey burgers and yakitori-style skewers — to convert the zucchini-avoidant.
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CreditChristopher Testani for The New York Times. Food Stylist: Simon Andrews. Five Weeknight DishesAsk TikTok’s ‘Cucumber Boy’ How to Prepare a Cucumber
“Sometimes you need to eat an entire cucumber,” the TikTok star Logan Moffitt says of the summer’s most riffable recipe.
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CreditLogan Moffitt/TikTok The British Have Finally Learned to Love Peanut Butter
The land of Marmite and jam is finally embracing America’s favorite spread, with dozens of varieties on supermarket shelves.
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CreditPeter Flude for The New York Times The Best Way to Save Money Cooking for One? Think Like a Co-op.
Shopping in bulk with a friend or neighbor can reduce costs while strengthening relationships.
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CreditKerry Tasker for The New York Times What It’s Like as a Barista at One of the World’s Busiest Train Stations
Commuters fuel up daily at the Cafe Grumpy in Grand Central Terminal. Here is the man who keeps the coffee flowing.
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CreditCC Allen/The New York Times On the Job
This Classic Corn Chowder Is Quite Resourceful
Save the cobs to form the base of your broth, and use what you’ve got — swap coconut milk for the cream, maybe, or rice for the potato.
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CreditChristopher Testani for The New York Times. Food Stylist: Simon Andrews. What to CookWhere to Eat Near a Body of Water
Yes, summer is starting to wane. Enjoy those fried seafood shacks and outdoor oyster bars now.
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CreditNico Schinco for The New York Times Where to Eat: New York CityA Chicken Dinner That Tastes Like Your Favorite Italian Dressing
This new recipe is inspired by the vinegary oregano marinade of spiedies, transforming boneless, skinless chicken breasts into something special.
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CreditChristopher Testani for The New York Times. Food Stylist: Simon Andrews. What to CookDumpling salad, pickle salad, potato salad, bean salad — salads to some, delicious to all.
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CreditChristopher Testani for The New York Times. Food Stylist: Simon Andrews. The VeggieIt’s Week Two of Our August Grilling Challenge
This week: the recipes (cucumber-avocado salad, ranch water) and gear (chic tumblers, mosquito repellent) you need to throw a crazy-good cookout.
By Mia Leimkuhler and
CreditJohnny Miller for The New York Times. Food Stylist: Sue Li. What to Cook
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Marcella Hazan’s Five-Star, 12,000-Review Tomato Sauce
Its luscious simplicity is the draw: All you need are canned tomatoes, an onion cut in half, butter, salt and time.
By Kim Severson
Rick Martínez’s Tostadas Are a Treat
One reader said, “This was one of the most delicious recipes we’ve ever made.”
By Mia Leimkuhler
Times InsiderA Project That Celebrates Collaboration and Cooperation
For T Magazine, Kate Guadagnino set out to identify the many people involved in creating a single object or artistic work, including a luxury handbag, a performance piece, a pizza and more.
By Sarah Bahr
The Best Way to Save Money Cooking for One? Think Like a Co-op.
Shopping in bulk with a friend or neighbor can reduce costs while strengthening relationships.
By Anna Broadway
Are Nonalcoholic Beverages Good for You?
Sales of NA beer, wine and spirits are soaring. Here’s what to know before you take your next sip.
By Dana G. Smith
On the JobWhat It’s Like as a Barista at One of the World’s Busiest Train Stations
Commuters fuel up daily at the Cafe Grumpy in Grand Central Terminal. Here is the man who keeps the coffee flowing.
By Priya Krishna
Pesto Beans, a Bowl of Summer Tenderness
This fast, straightforward recipe has all the summery flavors of pine nuts, Parmesan and basil in a bowl of soft, warm, comforting beans.
By Tejal Rao
Where to Eat Near a Body of Water
Yes, summer is starting to wane. Enjoy those fried seafood shacks and outdoor oyster bars now.
By Becky Hughes
What Is a Salad, Anyway?
Dumpling salad, pickle salad, potato salad, bean salad — salads to some, delicious to all.
By Tanya Sichynsky
This Classic Corn Chowder Is Quite Resourceful
Save the cobs to form the base of your broth, and use what you’ve got — swap coconut milk for the cream, maybe, or rice for the potato.
By Mia Leimkuhler
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