New York Times Cooking

Naz Deravian's Panang Curry recipe from the New York Times is drawing enthusiastic praise from home cooks, with one commenter saying it tasted better than the best Thai restaurants. The dish, a rich, spiced Thai curry, has become a reader favorite as people share results and recommendations online.

A spiced roasted eggplant recipe from chef Clare de Boer is being shared widely, promoting the idea that eggplant's reputation for bitterness, seeds, and greasiness can be overcome with a few small cooking considerations. The five-star recipe, published by the New York Times, offers home cooks a way to make the vegetable excellent with simple techniques.

The New York Times is sharing a recipe that pairs tangy goat cheese with sweet potato and hot honey, a combination being promoted as a mouth-watering contrast of flavours. The dish balances creamy, sharp cheese against the sweetness of potato and spicy honey, appealing to home cooks looking for simple but flavourful ideas.

Celebrity chef Eric Ripert, the chef behind Le Bernardin in New York, says Buddhist practice can make cooks better and happier in the kitchen. In a New York Times interview, he links mindfulness to calmer, more attentive cooking. Food writers and readers are sharing his reflections on balancing a demanding culinary career with meditation.

The New York Times is highlighting a collection of more than 220 one-pot and one sheet-pan recipes designed to cut down on dishwashing while keeping meals simple. The roundup covers weeknight-friendly dishes that cook in a single vessel, appealing to home cooks looking for fast dinners with minimal cleanup.