New York Times Cooking

Naz Deravian's Panang Curry recipe is drawing enthusiastic praise from home cooks, with one commenter saying it tasted better than the best Thai restaurants. The New York Times recipe has become a reader favorite, with people sharing their results and swapping notes on making the rich, creamy Thai curry at home.

Home cooks are sharing a New York Times recipe for an easy squash soup made with squash, onion, garlic and a touch of spice. Readers praise how few ingredients and steps it takes, with many saying they were surprised by how delicious such a simple dish turned out.

A spiced roasted eggplant recipe from chef Clare de Boer is being shared widely, promoting the idea that eggplant's reputation for bitterness, seeds, and greasiness can be overcome with a few small cooking considerations. The five-star recipe, published by the New York Times, offers home cooks a way to make the vegetable excellent with simple techniques.

The New York Times is sharing a recipe that pairs tangy goat cheese with sweet potato and hot honey, a combination being promoted as a mouth-watering contrast of flavours. The dish balances creamy, sharp cheese against the sweetness of potato and spicy honey, appealing to home cooks looking for simple but flavourful ideas.