New York Times Cooking

With tomato season drawing to a close, the New York Times is urging home cooks to make a tomato tart while the fruit is still at its peak. The recipe pitch taps into end-of-summer nostalgia, when ripe, locally grown tomatoes disappear from markets. Food lovers are being encouraged to take advantage of the final weeks of the harvest.

A New York Times Cooking recipe for Sheet-Pan Chicken With Potatoes, Arugula and Garlic Yogurt has earned a five-star average from more than 17,500 home cooks, making it one of the publication's most popular dishes. The simple one-pan meal pairs roasted chicken and potatoes with a cool garlic yogurt sauce and peppery arugula, and readers continue to share and rate it widely.

Veteran New York Times food writer Florence Fabricant discusses her decades-long career in a new interview tied to her book 'Salty, Not Sweet'. The piece covers her approach to food journalism, recipes, and the evolution of dining coverage, drawing attention from food and cooking readers.