First published in 1961, "The New York Times Cookbook" has gone on to sell over three million copies across the globe, and it's still in print today. Given that Garten wasn't allowed to cook ...

By Tejal Rao As 2024 was running out and a new year loomed, the prolific cookbook author and culinary ... Linda Xiao for The New York Times. Food Stylist: Judy Kim. “I’m seeing a need for ...

A new film starring Timothée Chalamet tracks Dylan's evolution from an acoustic folk singer to a rock 'n' roll superstar ...

Many bookstores, libraries, and food creators are opening up membership in cookbook clubs to the public, allowing anyone to join. Madison Sweitzer had just moved to New York when she discovered ...

Photographs by Heather Willensky For The New York Times Supported by By Becky Hughes ... has been making excellent bagels since 1961. The crust on each bagel is so distinctive, nearly shattering ...

Navy veteran and engineer Charles Sanna didn't invent hot chocolate, but he changed the way Americans make it.

following instructions from a kids’ cookbook unlike any I grew up with. The recipe is from New York Times food writer Priya Krishna’s Priya’s Kitchen Adventures, released this year alongside ...