Please upgrade your browser to make full use of twiends.   chrome   firefox   ie   safari  
Create your own wall, sign in free!
NYT Dining & Wine
food 477,135 followers
Use that chicken in the fridge for enchiladas
Looking for Halloween recipes? Check out our @Pinterest board for ideas
Eat a salad to balance out all those fun-size candies (Photo: Fred R. Conrad/NYT)
There's still time to bake up some of these monsters from @Nigella_Lawson before Halloween
You gotta run, run, run, run, run to eat all these carbs (Photo: @AndrewScrivani)
The lefse recipes we're working with here in North Dakota.
Retweeted by NYT Dining & Wine
Maybe a savory tart for lunch
Old-fashioned yeast doughnuts for a blustery morning #NYTCooking
Start today with hot chocolate
Moroccan confit of tomatoes and peppers
Off the Menu: Enrique Olvera is opening Cosme in the Flatiron District
Be a mad scientist for Halloween (Photo: Hiroko Masuike/NYT)
Bacon toffee. You know you want some.
Employ velveting, a Chinese cooking technique, for a juicier chicken dinner
Caviar has lost its national identity
.@pete_wells visits Blue Hill in Greenwich Village
What to eat before and after the marathon #NYTCooking
Fire up the grill: the Santa Maria tri-tip. (Photo: Rikki Snyder for NYT)
A ghost story from a Williamsburg bar. Maybe.
For the weekend: Maida Heatter's 86-proof chocolate cake
Red wine, the drink of choice for the strong TV heroine (Illustration: Jenny Kruger)
An apple crisp recipe from a Ringling Brothers and Barnum & Bailey Circus ringmaster
Rice with poached eggs, a @bittman adaptation of an @ottolenghi recipe
I have the power! (Photo: James Wojcik for NYT)
Toast your pumpkin seeds for this @bittman recipe
Creep out your Halloween guests with this jellied tongue mousse from 1957
Corsetiere's Despair, a cunning confection of untold calories
.@Nigella_Lawson's chicken noodle soup for one (Photo: Jonathan Player for NYT)