New York Times Cooking

Tip: Dipping eggs cold from the refrigerator a few times into boiling water helps prevent them from cracking. https://nyti.ms/4s75NUo

Nicola Lamb's Earl Grey Chocolate Tart: https://nyti.ms/4sUrPLw

From Robert F. Kennedy Jr.’s food pyramid to online influencers, beef has become more than just a source of protein.

Just five ingredients — including a boatload of butter, in which the biscuits “swim” — give rise to this beloved recipe from Naz Deravian. As one reader wrote, “I have now made these 5 times in 10 days because my family loves them, and they are so simple to whip up.” https://nyti.ms/4uW9tLm

"I'm about to become a rockstar to kids and a pariah to parents," one reader wrote. Get Melissa Clark's adorable recipe: https://nyti.ms/4dobtWu

The sauce is like a cross between pesto and Alfredo, with a blend of cottage cheese and Parmesan instead of heavy cream.

"I sprinkled some candied hazelnuts on top of half the batch. Feeling a little nutty today! Either way these are delicious and adorable!" This recipe is like a carrot cake, baked into doughnut-shaped molds for a cuter, handheld form. https://nyti.ms/42sm78E

Dorie Greenspan's carrot cake is the best carrot cake. But don't just take our word for it. See the over 10,000 five-star reviews.