Sign up to receive the What to Cook newsletter and get recipe suggestions from The New York Times.
Produced by Gray Beltran, Krysten Chambrot, Kim Gougenheim, Genevieve Ko, Tanya Sichynsky and Emily Weinstein. Additional work by David Braun and Amanda Cordero. Special thanks to Wayne Kamidoi.
Photo Credits:
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews (Bricklayer-Style Nachos); David Malosh for The New York Times. Food Stylist: Simon Andrews (Fish With Sweet Peppers, Chicken With Squash, Kielbasa and Cabbage, Buttermilk Pancakes, Fish With Swiss Chard); Christopher Testani for The New York Times. Food Stylist: Chris Lanier. Prop Stylist: Carla Gonzalez-Hart (Sausages and Pineapple, Sheet-Pan Supper, Tofu and Green Beans, Chicken With Potatoes and Arugula, Pork Chops and Brussels, Crisp Tofu and Sweet Potatoes, Gojuchang Chicken With Roasted Vegetables); Johnny Miller for The New York Times. Food Stylist: Susan Spungen (Caramelized French Toast); Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich (Shrimp Boil); Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell (Bacon and Eggs); Christopher Simpson for The New York Times. Food Stylist: Barrett Washburne (Ginger-Dill Salmon); Julia Gartland for The New York Times (Photography and Styling, Chicken and Pancetta); Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne (Baked Feta and Broccolini); Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne (Pizza).
