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    This recipe for roasted brussels sprouts from Mark Bittman is our most popular version and is perfect as a Thanksgiving side dish
  • About NYT Cooking
    About Us New York Times Cooking has thousands of recipes you will love to cook, from easy weeknight dinners to holiday showstoppers Editor-curated collections make it easy to find the right recipe, and helpful step-by-step visuals make them fun and simple to cook We publish new recipes and videos every day Sign up for our free newsletter to see what’s new
  • Chicken Breasts With Lemon Recipe - NYT Cooking
    In this recipe, which Pierre Franey brought to The Times in 1992 in one of his 60-Minute Gourmet columns, two teaspoons of lemon zest are added to a simple sauce of lemon juice, thyme, garlic and shallots It is, at once, lively and elegant
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    7 Ways to Turn a Can of Tuna Into Lunch (or Even Dinner) Take the pantry staple from dependable to delectable with these easy tips
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    Our Summer Cooking List: 24 Fresh Recipes to Seize the Season These must-make recipes for the most relaxed time of year are sure to feel like a vacation





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