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New York Times Cooking is the digital source for more than 20,000 of the best recipes from The New York Times, for home cooks at every skill level. Cooking subscribers get access to the best-in-class app, including tools for recipe organization and shopping lists, and weekly newsletters that offer new recipes and smart kitchen tips from New York Times editors.

Books by New York Times Cooking
Veg Everything
New York Times Cooking
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Cookies
Vaughn Vreeland, New York Times Cooking

Delight your friends and family (and yourself) with 100 delicious cookies from NYT Cooking.

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Easy Weeknight Dinners
New York Times Cooking

Take the stress out of weeknights with 100 easy, quick, and flavorful recipes from NYT Cooking.

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More features

Article
Mattar Paneer (Peas and Paneer in Spiced Tomato Gravy)

Traditionally, roasted and crushed cashews are pureed with cooked onions and tomatoes to make the base for this comforting vegetarian dish.

Article
Sheet-pan Sausages and Brussels Sprouts with Honey Mustard

This hearty pan of sticky, honey mustard-glazed sausages, brussels sprouts and potatoes only adds to the argument that sheet-pan dinners make the best weeknight meals.

Article
Farro with Blistered Tomatoes, Pesto and Spinach

This is an Italian-inspired recipe that uses store-bought or homemade pesto to season farro, which is then tossed with fresh spinach, roasted tomatoes, red onions and mozzarella for a complete vegetarian meal.