Staff Picks
From Our Newsletters
Perfect For
Everyday Recipes
By Meal
By Diet
By Method
Meat & Seafood
Vegetables & Fruits
Plant-Based Proteins
Rice, Grains, Pasta
By Upcoming Holiday
By Occasion
Melissa Knific
10 minutes
Christian Reynoso
35 minutes
Lidey Heuck
1 hour
Rebekah Peppler
5 minutes
Ali Slagle
2 1/2 hours, plus overnight soaking
Romel Bruno
15 minutes
45 minutes
Melissa Clark
20 minutes
Laurie Ellen Pellicano
1 1/4 hours, plus cooling
Erin Jeanne McDowell
1 1/2 hours
Aaron Hutcherson
Samin Nosrat, Reina Gascón-López
Julia Moskin, Piper Inn
45 minutes, plus chilling
Kiera Wright-Ruiz, La Taqueria
Julia Moskin, Matt Abergel
Sarah DiGregorio
4 hours, 30 minutes
25 minutes, plus rising
3 1/2 hours, plus marinating
John Willoughby
1 1/2 hours, plus marinating
Sam Sifton
30 minutes
3 hours, plus 5 days' brining
Rosie Schaap
Rosie Schaap, Jill Dobias
The New York Times, Adrienne Cheatham
2 hours, plus cooling and brining
The New York Times, Adam Schop
30 minutes, plus marinating
Julia Moskin
2 hours
Florence Fabricant, Dogfish Head Brewery Brewpub
Robert Simonson, Ivy Mix
At least 20 minutes to make the chamomile syrup
Robert Simonson, Jeremy Oertel
Robert Simonson, Jeff Lyon
Robert Simonson, Philip Ward
10 or to 20 minutes to make the infused tequila
Robert Simonson, Natasha David
At least 2 hours to make the ginger syrup
Mark Bittman, Spicy Village
About 1 hour, plus time to marinate
Mark Bittman
Jeff Schwarz, Greg Kessler
1 hour 15 minutes
1 hour 30 minutes
Sam Sifton, Roy Choi
30 minutes, plus marinating time
Florence Fabricant
Steven Raichlen
1 hour 45 minutes
Julia Reed
3 hours
1 hour 10 minutes
Molly O'Neill
25 minutes
Moira Hodgson
40 minutes
Merrill Stubbs, Zeke Freeman
2 hours 45 minutes