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Chicken Tenders
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Chicken Tenders

These chicken tenders pack a punch, thanks to a generous helping of a savory homemade spice blend, revved up with Cajun seasoning. A spoonful of mustard in the marinade helps the spices adhere, serves as a tenderizer, and lends a slight tanginess. Adding a bit of that marinade to the flour mixture helps create a crust that fries up shaggy and crackly. For a crispy exterior and juicy interior with less oil, this recipe calls for pan-frying rather than deep frying. Pair these tenders with your favorite dipping sauces, and they’re sure to be a hit.

Hellbender’s Masa Pancakes
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Hellbender’s Masa Pancakes

The chef Yara Herrera is clear: “I didn’t invent the idea of a masa pancake.” But she perfected the form at Hellbender restaurant in Ridgewood, Queens, where the theme of native heirloom corn runs through the tacos and tostadas on the menu. For brunch, masa gives the pancakes a sturdy crackle at the edges around a crisp top. Inside, it infuses the batter with a depth not usually found in pancakes, as does the addition of yogurt, yielding a crumb that’s at once fine and fluffy. Fresh masa, a doughy mass of ground nixtamalized corn, can be purchased from tortillerias and some Latin markets (see Tip). It’s blended into a batter that stays light using Ms. Herrera’s technique of cooking tall pancakes in tiny individual skillets. But masa harina, shelf-stable flour ground from dried masa, is more readily available and can be substituted as directed below, with the batter sizzled into the usual flatter rounds.

Cool Off with This 3-Ingredient Tropical Cocktail
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Cool Off with This 3-Ingredient Tropical Cocktail

Learn how to make a classic caipirinha with just lime, sugar, and cachaça—Brazil’s popular cocktail. It’s refreshing, vibrant, and perfect for warm-weather sipping.

Tired of Dry Turkey Burgers? This Juicy Smashed Version Fixes That
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Tired of Dry Turkey Burgers? This Juicy Smashed Version Fixes That

Juicy turkey smash burgers get a savory upgrade with Portuguese chouriço and a bold, Mozambique-inspired spiced mayonnaise.

This Easy 3-Ingredient Ice Cream Tastes Like a Tropical Getaway
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This Easy 3-Ingredient Ice Cream Tastes Like a Tropical Getaway

This creamy, bright-tasting mango ice cream comes together in minutes. No machine, eggs, or custard required. The secret? Sweetened condensed milk.

Burst Cherry Tomato Orzotto
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Burst Cherry Tomato Orzotto

Peak-season cherry tomatoes and fragrant basil join forces in this light and summery one-pot orzotto. Cherry tomatoes are first cooked down with aromatics until they burst and their juices thicken. This concentrated tomato mixture fortifies the broth, imparting its flavor to the orzo. Stirring every minute or so releases the pasta’s starch, while a pat of butter makes this dish silky and that much more reminiscent of a saucy risotto. The orzotto is only as good as the tomatoes you use, so be sure to use the best ones you can get your hands on. Topping each serving with a handful of arugula is a wonderful way to incorporate more greens and add a bit of fresh, peppery zing.

Chile-Garlic Salmon With Mango and Cucumber Salad 
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Chile-Garlic Salmon With Mango and Cucumber Salad 

Colorful and complex, this spicy glazed salmon with mango-cucumber salad packs a ton of flavors and textures into a quick weeknight meal. While the salmon roasts in the oven, you chop up a refreshing salad of crunchy cucumber, sweet ripe mango and creamy avocado. Side by side, both components make a bright, breezy meal, but you can also serve with white rice if you’re craving a more filling dinner. The spicy-sweet salmon sauce is built from pantry ingredients (soy sauce, sesame oil, maple syrup, garlic and chile-garlic sauce) and readily adapts to your preferred sweetness and spice levels. While the salmon can be eaten the next day, the mango-cucumber salad is best eaten right away, when it’s at its best and brightest.

Zesty Grilled Chicken With Citrus Slaw
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Zesty Grilled Chicken With Citrus Slaw

This flavor-packed chicken draws inspiration from Sonoran-style charcoal-grilled chicken that’s marinated in a blend of orange juice and aromatic spices. Here, the chicken is served on top of a quick, tangy carrot and cabbage slaw that adds a refreshing pickle-like crunch and beautiful color to your plate. For deeper flavor, marinate the chicken overnight, then bring it to room temperature before cooking. Whether you prefer the smokiness of an outdoor grill or the convenience of a cast-iron skillet in your oven, the chicken emerges juicy and deeply flavored. Eat as-is, or serve alongside quinoa, rice or French fries.

Creamed Corn Deserves Better. This Recipe Proves It.
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Creamed Corn Deserves Better. This Recipe Proves It.

This creamed corn recipe puts real cream back in the spotlight, blending sweet summer corn with heavy cream, sour cream, red bell pepper—and a nod to Midwestern party dip—for a festive, velvety side dish.

Stop Grilling Eggplant Wrong—Here's How to Make It Amazing
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Stop Grilling Eggplant Wrong—Here's How to Make It Amazing

Get perfectly grilled eggplant every time with smart slicing and judicious use of a quick garlic-chile oil. A cool yogurt sauce tops off these smoky, silky, never-soggy grilled eggplant slices.

Baked Salmon With Harissa and Cherry Tomatoes
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Baked Salmon With Harissa and Cherry Tomatoes

This easy salmon tray bake packs a real punch thanks to the flavorful marinade it cooks in. The soy sauce is a bit of a non-Middle Eastern wild card, but contributes a welcome umami flavor. Tunisian harissa adds a nice subtle spice to this dish, but you can also swap it out for biber salçasi, a Turkish red pepper paste that you can find in most Turkish or Middle Eastern grocery stores. Like harissa, biber salçasi comes in both mild and hot varieties, so pick whichever one suits you. Serve the salmon with some steamed rice and lightly dressed greens if you like.

Pan-Seared Chicken With Mujdei Green Beans
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Pan-Seared Chicken With Mujdei Green Beans

Easy to make and deeply satisfying, mujdei is a cornerstone sauce in Romanian cuisine. Just a quick glance at the amount of garlic in the ingredient list explains its potency. Crushed fine and whisked with salt, oil and water, the garlic blend makes an evocative pairing for vegetables, seafood or meat. Here, it's a lovely coating for blistered green beans and avocado to eat with skillet brown chicken thighs. Whenever mujdei finds its way onto your fork, it will leave a nice light tingle on your lips.

Spicy Vinegar Chicken Over Artichokes
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Spicy Vinegar Chicken Over Artichokes

There’s something undeniably comforting about the combination of chicken and artichokes. Bone-in, skin-on drumsticks and thighs are seared until the skin is deeply golden, then gently braised with onions and garlic, plus a splash of white wine vinegar for brightness. The addition of green olives adds a briny punch, while canned artichokes — an underrated pantry staple — make this a complete meal. Unlike fresh artichokes, which require trimming and peeling, canned artichokes are ready to use and soak up the flavorful pan juices beautifully.

Strawberry Pasta
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Strawberry Pasta

This Polish childhood staple of creamy strawberry sauce over pasta is a fast, fuss-free way to make the most of peak summer berries.

Zucchini Salad With Sizzled Pistachios
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Zucchini Salad With Sizzled Pistachios

In this clever salad, fresh raw zucchini is bathed in a nutty oil accented with big bursts of jewel-like lemon; each bite is equal parts rich and bright. Warming the oil with the pistachios until they sizzle infuses it with their flavor. Whole lemons, peeled down to the flesh and then sliced, are then stirred into the pistachio oil. A little black pepper, spicy red pepper flakes and feta cheese (which is optional) turn this into a salad equally ready to grace a summer spread or pack ahead for lunch. It can also be a great side for hot-mustard grilled chicken, roasted salmon, sheet-pan feta or even just a bowl of hummus and some thick-cut toast.

Your Favorite Sandwich, Now a Buttery, Crumbly, Oven-Fresh Cookie
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Your Favorite Sandwich, Now a Buttery, Crumbly, Oven-Fresh Cookie

Occupying the space between a classic thumbprint cookie and a peanut butter blossom, these peanut butter and jelly thumbprint cookies are a light, just-sweet-enough treat.

Corn Soup
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Corn Soup

This simple corn soup tastes like sweet, buttery popcorn, though its richness comes more from the corn than the half-and-half. Blended silky smooth and studded with whole kernels for texture, this soup is an excellent canvas for almost anything. Serve as recommended with a sprinkle of minced chives, or round out the sweetness by adding minced tarragon instead. A dollop of sour cream or Mexican crema, a sprinkle of cayenne and a squeeze of lime will drum up the flavor of Mexican street corn. Bulk it up by serving whatever roasted protein or vegetables you're craving in a pool of it.

Tangy Tzatziki
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Tangy Tzatziki

Inspired by the tzatziki served at Sto Kastro, a Greek restaurant in Germersheim, Germany, this thicker, fluffier iteration of the sauce lets the pairing of cucumber and yogurt shine. The main technique here is to really squeeze the liquid out of both the cucumbers and the yogurt, which results in tzatziki that’s both creamy and almost fluffy. A second trick, from the cookbook author Suzy Karadsheh, is to use distilled white vinegar instead of lemon juice. The vinegar’s straightforward acidity delivers the best of the cucumber and yogurt. This cool, creamy mix tastes fantastic when spread on warm pita bread and crackers or used as a dip for chips and fresh crunchy vegetables.

Turmeric Chicken Skewers With Green Olive Yogurt
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Turmeric Chicken Skewers With Green Olive Yogurt

These skewers offer a simple yet delicious way to bring the bold flavors of Moroccan cuisine to your table using a handful of spices. But what truly sets this dish apart is the green olive yogurt sauce; the creamy, tangy addition ties everything together. Inspired by the way olives are paired with chicken in Moroccan tagines, this briny sauce balances the warm spices. It's perfect for gatherings but just as great for busy weeknights, and while grilling adds depth, a grill pan works beautifully, too. Serve with a simple tomato salad, roasted or grilled vegetables or flatbread.

Berry Gin and Tonic
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Berry Gin and Tonic

Meet the Meatiest French Dip Sandwich—but Hold the Beef
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Meet the Meatiest French Dip Sandwich—but Hold the Beef

A hearty, meatless French dip built on browned mushrooms, melted provolone, and a herby mushroom jus for dunking.

A One-Pan Peach Cobbler with a Game-Changing Twist
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A One-Pan Peach Cobbler with a Game-Changing Twist

This gently spiced peach cobbler receives a floral twist from saffron and honey. It's easy to make, adaptable, and perfect served warm with ice cream.

This Kitchen Staple Makes Grilled Corn Taste Like Magic (It's Not Butter)
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This Kitchen Staple Makes Grilled Corn Taste Like Magic (It's Not Butter)

This smoked corn is slathered in mayo before and after grilling—for science and because it tastes really, really good.

This S’mores Icebox Cake Is the Ultimate Summer Dessert—No Campfire Needed
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This S’mores Icebox Cake Is the Ultimate Summer Dessert—No Campfire Needed

Layers of coffee-soaked graham crackers, homemade chocolate mousse, and whipped cream coated in a toasted meringue evoke the flavors and textures of s’mores, no campfire or mosquitoes required.