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.
Cookie Week, New York Times Cooking’s annual holiday baking tradition, is back. This year, we’re baking our favorite sweet and savory cravings into seven festive treats, with recipes and videos to accompany them.
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.
Turkey cooked too fast and was kind of tough. Too salty as well. I still wet brined my turkey overnight. Mostly I used the recipe to for the cooking, vs seasoning aspects. It turned out perfectly. My turkey was about 15 lbs. and the time in the recipe was spot on. It's great if you don't want to spend all day cooking and need the oven for other ...
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.)
For the 10th anniversary of NYT Cooking, we've collected recipes that racked up five-star ratings, topped our charts and went viral — plus a few that lit up the comments section.
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