NYT Cooking: Slow-braising to infuse meats with deep flavor and produce warming, stew-like plates of food is a cooking method of choice when the weather brings a chill. This chicken dish is the product of what I call the usual three-step affair (brown chi
This heavenly chocolate-toffee is one of our favorite holiday treats to make (and eat). We know the thought of making candy can be intimidating, but it really needn't be. (Photo: Craig Lee for The New York Times)
Vibrantly-spiced vegan stew of eggplant, tomatoes, zucchini and peanut butter that is seasoned with North African spices like cumin, coriander, turmeric and cayenne. Fresh ginger and jalapeño add a little kick.