This recipe was first published in the New York Times as part of an article on different kinds of shaved ice. The paper’s Diner’s Journal blog asked readers to suggest different flavors, and I had to pick one and come up with a recipe. I chose horchata, a milky beverage often made with rice, because I thought it would go perfectly with the luscious, juicy strawberries that filled the market stands at that time. It’s worth seeking out Mexican cinnamon, as its flavor makes all the difference in this raspado. If you want a stickier, sweeter syrup, add another can of sweetened condensed milk.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.