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Food

When you don’t know what’s for dinner, start with the sauce

By Ellie Krieger
May 05, 2026 5:40 am - This lusciously savory, tangy and creamy take on the traditional Mexican sauce known as pipián features roasted tomatillos and poblano peppers blended with pumpkin seeds, spices and fresh cilantro. Here, it’s simmered with pork tenderloin medallions, but it will elevate just about any protein you like — shrimp, chicken, beans, fish, tofu, you name it.
Just sweet enough: Pair rhubarb with raspberries in this stunning tart

By Ben Weiner
May 05, 2026 5:33 am - In this streamlined sheet pan tart that harkens the arrival of spring, raspberry and rhubarb come together to create a dessert that is just sweet enough. A flaky puff-pastry dough is the base for a quick lemony batter topped with a mix of sliced rhubarb, fresh raspberries and raspberry jam.
The quiche that made chef Michael Anthony love leeks

By MICHAEL ANTHONY
May 05, 2026 5:16 am - Leeks are the mildest of the indispensable onion family, less pungent than garlic and shallots, richer and more discreet when cooked. We do not eat them raw, but they soften quickly, and as they warm, their deliciousness is revealed.
A legendary food writer’s office treasures paint a portrait of a full life

By Tim Carman
May 05, 2026 4:56 am - Legendary food writer Marian Burros, whose half-century career included stints at both The Washington Post and the New York Times, died in September at 92, leaving behind a legacy few could touch. What’s left of her home office, toured days before an estate sale, tells the story of a long and illustrious career.
Is Red Lobster’s revamped ‘Endless Shrimp’ deal worth it? A food critic tried it.

By Emily Heil
May 01, 2026 8:38 am - It’s easy to understand the appeal of Red Lobster’s “Endless Shrimp” special, a promotion in which diners are guaranteed as many shrimp as they can stuff in at one seating. But just how good a deal is it? Some premeal math told us how many shrimp we would each have to eat to make this a bargain: 23.
Stir well, slap lightly. Tips for making a mint julep worthy of the Kentucky Derby.

By LOUISE DIXON
Apr 29, 2026 9:13 am - Horses are poised, bets are on, hats are at the ready and the bourbon is standing by, ready to be poured into thousands of mint julep cocktails. It must be Kentucky Derby weekend.
The best ways to cook with spring produce, including asparagus, peas and herbs

By Becky Krystal
Apr 29, 2026 5:55 am - If there’s one color that embodies spring and all that comes with it, that color is green. That’s especially the case with the bevy of seasonal produce that starts cropping up at farmers markets and in backyard gardens. Here’s a guide to how to cook with some of these star ingredients.
Stop using salad dressing: Toss with lemon juice and olive oil, and call it a day

By Becky Krystal
Apr 29, 2026 5:43 am - On a busy weeknight when just getting the main course on the table feels challenging enough, are you going to go to the trouble of whisking up a carefully curated salad dressing? Probably not. So in the interest of time and adding more greens into our diets, here’s permission to simply toss a salad with lemon juice and olive oil, and call it a day.
Peanut butter and honey add grown-up flair to nostalgic crispy rice treats

By Ellie Krieger
Apr 29, 2026 5:40 am - These crispy rice treats are held together with peanut butter and honey rather than marshmallow to form cups that hold a pile of fresh raspberries. They are a fun and better-for-you take on the popular dessert.
The humble cabbage is trending — and for good reason

By Beth Krietsch
Apr 29, 2026 5:10 am - Whether green, red or purple, Napa, Savoy or bok choy, nutrition experts say you can’t really go wrong with any type of cabbage. Curious what makes the vegetable such a win, nutritionally? Here’s what to know.

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