When tragedy befalls your garden, move forward: Start with some spaghetti carbonara, and move into other comforts.
The chef Maricel E. Presilla’s new book, “Peppers of the Americas,” is an encyclopedia of facts and recipes.
Making something for yourself, even a small thing, will help shake off the unease Monday brings.
Cold noodles, hot-and-sour tofu, chicken curry: The warm days ahead should be packed with simple dinners.
With a huge variety of plant-based milks now available on the market, nondairy ice creams are getting better than ever.
Miso imbues everything it touches with a sweet, salty, nutty complexity.
Take the weekend to picnic: Make up some fried chicken biscuits with hot honey butter, pickleback slaw and a mint-flecked fruit salad.
Three explorations of American foodways delve into the cookbooks and culinary preoccupations of the past, with a special emphasis on Southern cuisine.
Rice balls with sashes of nori and other treats at a cafe on Roosevelt Avenue in Queens.
Cold pork noodles dressed in vinegar, from the East Village by way of Yunnan.
You don’t need a recipe for a satisfying and substantial big salad. The trick is to start with sturdy greens and work from there.
Arctic hare and beaver are also on the menu at a handful of outstanding restaurants in and around the capital of St. John’s.
Why would an ambitious chef open a restaurant in western Norway, where only 3 percent of the land is arable and the growing season is a blip?...
From his restaurant Lysverket in Norway, Christopher Haatuft makes the leap from New Nordic to “neo-fjordic” cuisine.
Two Atlanta doctors are cleaning up at the competitions, joined in marriage and a fervent commitment to cakes, pies and bakeware.
Melissa Clark’s light and flavorful pasta with mint, basil and fresh mozzarella will set you up nicely for the week’s heavier meals.
Make something that unites all, whether it’s pizza, a roast chicken or granola.
This homey, bubbling, creamy casserole topped with toasted, buttery cracker crumbs is an alternative to corn on the cob.
This warm-weather dish is light, bright and garlicky — and easy to make.
Celebrate Bastille Day with steak frites — and maybe even take the time to embrace the frozen French fry.
Here’s a shortcut you may not have considered: Instead of rolling up your enchiladas, lay the whole thing out flat like a lasagna.
This season can be the worst, with kids home from school and friends dropping in. But here are methods for dealing with the madness.
Pull out your slow cooker and try a new recipe for butter chicken, or go easy on yourself with perfect instant ramen or pan-roasted fish.
The Beirut-born designer Rabih Kayrouz cooks Lebanese food, serves it under candlelight — and always leaves time for dancing.
Settle in with a blueberry muffin, and plan your menu for the coming days — maybe some feta-brined roast chicken, an herb and radish salad, and a Bastille Day celebration.
While everyone loves crisp, deep-fried calamari, it is worth discovering other ways to cook squid. It is marvelous grilled, and as part of a spicy, verdant salad.
Consider the jalapeño: with salmon, stuffed, in pasta or a queso fundido — even in tartar sauce.
A household column in the 1870s and 1880s was a sensation. It pioneered personality journalism, reader-generated content and spinoff merchandise.
All you need is a big flour tortilla, a good melting cheese and the meat or vegetable of your choosing.
Readers defend the meal kit and talk about their cooking experiences.
Maybe cut out early this afternoon and make up David Tanis’s baked eggplant, and save tomorrow for hot dogs and cold beers.
Celebrate the Fourth of July with hot dogs, then maybe try some shrimp scampi, three-cup chicken or middle-school tacos.
Tips to make the most of your weekend.
The whole point of training wheels is that eventually you don’t need them anymore.
How Yotam Ottolenghi, who grew up among only the figs and pomegranates of the Middle East, fell for berries.
Pasta alla Norma, caponata and eggplant parmigiana: All hail from Sicily, where it’s hard to imagine the cuisine without the humble eggplant.
Why not go big with a cookout just a few days before July 4, and save the big day for hot dogs?...
A bakewell tart prompts three generations of memories.
Sometimes creating the best version of a classic dish requires you to taste your way to perfection.
This is an important day in the history of NYT Cooking.
Samin Nosrat, the magazine’s newest Eat columnist, shares the quintessential books that informed the way she thinks about food, cooking and writing.
Grilling out is a perfect activity to remind ourselves of what it means to be mindful.
Mr. Senderens, one of the most adventurous of the founding fathers of nouvelle cuisine, produced dishes that could entice and, on occasion, shock.
Advice for camp cooking, picnics and potlucks, along with recipes, cocktails, frozen desserts and a taste-test of the best supermarket hot dogs.
Advice for camp cooking, picnics and potlucks, along with recipes, cocktails, frozen desserts and a taste-test of the best supermarket hot dogs.
Sam Sifton, Melissa Clark and Julia Moskin tried 10 hot dogs for cookout season.
Jeong Kwan, of “Chef’s Table” fame, recently served Korean temple food in New York. And when she wasn’t cooking, she explored the urban jungle.
For those who yearn for the crisp, complex notes of wine or a cocktail but don’t necessarily want the alcohol content, there’s the mocktail.
Picking the best hot dogs is part tasting and part reading. We explain terms like skinless, kosher and uncured.
Written by the British food critic Tom Parker Bowles, this cookbook includes English recipes for a plethora of stately occasions.