This Coconut Cake Is for Unabashed Coconut Lovers
This layered coconut cake embraces mango in two different forms: as a jam and a curd.
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Food
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CreditKelly Marshall for The New York Times. Food Stylist: Monica Pierini. Prop Stylist: Paige Hicks. How to Keep Your Sunny-Side-Up Eggs Fluffy and Evenly Cooked
Eric Kim suggests basting them with broth, so they steam and end up beautifully tender.
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CreditLinda Xiao for The New York Times. Food Stylist: Monica Pierini. The Versatile Steak That’s More Affordable, Too
Flatiron steaks fill a void for those looking for beefy flavor on a budget.
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CreditLinda Xiao for The New York Times. Food Stylist: Monica Pierini. The Cast of ‘Outer Banks’ Goes Big on Pizza Toppings
Madelyn Cline, Madison Bailey and Carlacia Grant got creative with their pies when they stopped by the New York Times kitchen studio for the Pizza Interview.
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CreditTaylor Miller for The New York Times
Where to Eat in New York City Right Now
Our favorite restaurants of the moment in the city that never stops eating.
By Ligaya MishanLuke FortneyMahira Rivers and
CreditJanice Chung for The New York Times This New Brooklyn Seafood Spot Is an Odd Fish
Zoli, part of an art complex in Williamsburg, springs a number of intriguing surprises, starting with those strange fish tanks.
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CreditYuvraj Khanna for The New York Times Restaurant reviewMake Ahead, Serve Cold: The Ultimate Dinner Menu for a Sweltering Summer
Let David Tanis’s celebratory recipes, anchored by a plump shrimp cocktail, help you beat the heat.
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CreditArmando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell. What the Bartender Really Thinks About Your Spritz
You might expect the fizzy summer drinks to be a downer for the people who make them by the hundreds. But think again.
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CreditLanna Apisukh for The New York Times So, Is That $40 Half Chicken $40 Good?
Gigi’s, a new Greenpoint bistro, goes all-in on the delicious, deceptively simple rotisserie birds.
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CreditLanna Apisukh for The New York Times restaurant review
How to Feed a Family for $28 Per Day
It’s not for everyone, but meal planning, sticking to the grocery list and not letting any leftovers go to waste made it possible for one recipe creator, but not easy.
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CreditJamie Kelter Davis for The New York Times The Spaghett Is Baltimore’s Gift to the World
How the bright-red beer cocktail went from a Charm City special to a worldwide phenomenon.
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CreditKT Kanazawich for The New York Times The Golden Age of Mexican Food Is Here. And It’s Complicated.
Even at a time of anti-immigration politics, there has never been a richer variety of Mexican restaurants in the United States.
By Bill Esparza and
CreditLisa Corson for The New York Times Brasserie Boulud Lands Just in Time for Lincoln Center’s Fall Season
El Califa de León and Bread Ahead open their first U.S. locations, and more restaurant news.
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CreditJason Varney for Rockwell Group Off the MenuCheck These Dishes Off Your Summer Bucket List Before It’s Too Late
Jerk chicken in the heart of Flatbush, an actually affordable lobster roll and all the soft shell crab you can eat.
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CreditCole Saladino for The New York Times Where to Eat: New York City
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This Roasted Salmon and Broccoli Bowl Will Ease You Into Fall
The crowning touch is the anchovy lemon dressing that brings it all together.
By Melissa Clark
A Very Melissa Watermelon Salad
Summer’s juiciest tomatoes and watermelon team up with — what else? — anchovy bread crumbs for this elegant but easy dish.
By Melissa Clark
This Corn-Jalapeño Pasta Is a Favorite in My House
And four more speedy dinners that hold on to summer.
By Emily Weinstein
A Clever Vegetarian Take on a Beloved Hawaiian Snack
Tofu musubi are fun to make, easy to transport and a joy to eat.
By Mia Leimkuhler
A Tomato and White Bean Stew for Summer
And more of the week’s most popular recipes.
By The New York Times Cooking
On Spoons
Specifically, spoon salads: the best kind of salad, filled with uniform bits of veg.
By Tanya Sichynsky
Sunny With a Chance of Chicken-Zucchini Meatballs
Ali Slagle’s clever meatballs are half meat, half vegetable, all delicious.
By Mia Leimkuhler
Now’s the Time to Make a Great BLT
And J.J. Goode’s BLT is really, really great. But maybe you’d like BLT pasta, or a tomato, bacon and corn salad?
By Melissa Clark
A Very Chill Chili Bean Salad
Hetty Lui McKinnon’s five-star no-cook chili bean salad is perfect for when you want chili, but you don’t want to turn on the stove.
By Melissa Clark
A Light Salmon Chowder That Goes Heavy on Summer
Corn and cherry tomatoes add sweetness, and a little horseradish contributes kick.
By Melissa Clark
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