The best of this spring’s cookbooks remind us of the meaning and value of home-cooked meals....
You might need a break after the Memorial Day rush, but you could also make something simple, like green garlic toast or stir-fried rainbow peppers....
You get great smoky flavor from cooking over or beside coals or wood. But on a Wednesday night there is little easier than lighting a gas grill.
Andrew Zhou prepares an unusual concoction for us....
Tips to make the most of your weekend....
The menu is rambling, featuring dishes like tempeh, goat skewers, and calamari gilded by salted duck egg yolks, but the waiters are patient guides....
A month of fasting is punctuated with daily gatherings of family and friends, laden with nourishing food....
This comforting side dish combines sweet caramelized spring onions and leeks, gooey cheese and a crisp crust....
A few members of the allium family — spring onion, leek and green garlic — benefit from a bread crumb and Parmesan topping....
Feast in the lead up to Memorial Day, and treat yourself to clams, barbecued chicken, or pulled pork or lamb....
Pâte à choux has been around for hundreds of years, but every pastry chef makes it new. Home cooks can, too....
Snip off the flowering tops of herbs to make a colorful compound butter for fish, chicken, vegetables or toast....
The beans and pork of northern Mexico, by way of San Francisco....
The answer is complicated. Why not explore it with recipes for grilled flounder and soy-basted chicken thighs?...
The San Francisco chef believes in the powerful connection of eating from the same pot, no plates required....
This plastic invention takes some of the pain out of peeling hard-cooked eggs....
Mads Refslund, a Danish chef, and Tama Matsuoka Wong, a professional forager, will share their tips for making the most of ingredients....
Cook with intent this week, for your loved ones or even just for yourself....
Try some clam chowder — traditional, on toast, on a pizza — or start stepping up your grill game for the coming Memorial Day holiday....
A filling of the berries and pistachios makes a showstopping spring dessert....
Pistachio frangipane and strawberry compote give a subtle sophistication to this casual tart....
This fresh cheese needs no adornment, just good bread, or perhaps a drizzle of olive oil and few arugula leaves, but a seasonal vegetable topping makes it more festive....
Make a big Saturday night meal of fried chicken, mashed potatoes and biscuits, capped with a chocolate cake. It’s hard to eat that way come summer....
The author, Beatrice Trum Hunter, who died at 98, credited the natural ingredients she used for helping her live longer than people who relied on processed foods....
Mrs. Hunter’s book, her first of 38, was heralded as the nation’s first healthful natural foods cookbook....
Try a creamy pasta, scallion meatballs, or a pavlova. Or, skip the recipe for a party board, using some cured meat and whatever cheese is in the fridge....
Mexican cuisine has made the leap to the global stage of fine dining, with chefs in Mexico and beyond producing creative, world-class food....
A new generation of chefs has remixed the flavors of Mexico in high-end restaurants around the world.
Paul Kahan, Alon Shaya and Jessica Koslow are among the chefs who will cook dinners during two-week residences at the Seaport Food Lab....
The surreally wholesome dessert enthralled Dale Cooper and devotees of the cult TV series. Now, as the show returns, we go looking for the recipe....
Julia Moskin has delivered a wonderful new “How to Make Salad” guide. Why not follow it tonight, or in the coming days?...
Treat your mom to brunch, then consider a fettuccine with asparagus, chicken tagine or hard-shell tacos for the days ahead....
Tips to make the most of your weekend....
Driven by his grandmother’s teachings, Mr. Chung opened San Francisco restaurants that focused on the garlic, spice and ginger of Hunanese cooking....
Sugar snap peas and crab get introduced in this fast and vernal weeknight dinner....
Watercress has a bright, peppery bite, and many excellent uses....
Middle school tacos or clam-chowder pizza? Sweet and spicy grilled chicken or rhubarb pie? The days are getting longer — why not make them all?...
A deputy food editor at The New York Times discusses the technology she uses....
Crisp chicken schnitzel, Yotam Ottolenghi’s latest, no-recipe scallops: Sam has returned from Australia with loads of ideas....
John T. Edge has made a huge mark as director of the Southern Foodways Alliance, and also spurred criticism for his take on culinary history....
When it comes to rolling out thin pastry dough, we’re all on training wheels, compared with those who have plenty of practice....
A new pasta sauce for fettuccine Alfredo is based on the original recipe from Rome....
Light spring soups, an asparagus-scallion salad and Mark Bittman’s eggplant Parmesan are just a few ways to observe a meatless Monday....
“The Baker’s Appendix” compiles common conversions — temperatures, metric and pan sizes — for the home cook....
A new kitchen timer bursts into the composer’s Piano Sonata No. 11 when it’s time to check on the food....
Chicken marinated in za’atar, herb-flecked basmati rice, or even a turkey ragù: Find comfort in cooking in the days ahead....
By starting a community farm and a pig co-op, Fannie Lou Hamer pointed the way toward food sovereignty....
Tips to make the most of your weekend....
Social-dining services give chefs and others an opportunity to share food experiences out of their homes, but many potential guests remain wary....
Adding freekeh, soy sauce and sheep’s milk cheese to an asparagus salad may not be intuitive, but it is delicious....
Swap out the garlic and try something new with lamb chops, served with a sauce of anchovies, capers and olives....
A top chef’s advice: To avoid wasting food, just buy the produce you’ll cook for tonight’s dinner....
Roasting asparagus and scallion together deepens their flavor, and when paired with whole grains soaked in a garlicky citrus vinaigrette, it all comes together in a salad bursting with umami....
Margaritas and avocado tacos for Cinco de Mayo, mint juleps and pie for the Kentucky Derby: It’s a weekend full of celebratory food....
Melissa Clark is in for Sam, and she’s got produce on the brain and a no-recipe recipe for zucchini agrodolce with peas....
You don’t have to wait in line in the rain. A rich, fluffy version with a lacy, crisp crust is right at hand.
This custardy French toast leans heavily on cream and whole milk, with a generous dusting of cinnamon sugar.
This light and lively tome illustrates the best ways to eat insects and artichokes.
Breakfast, shrimp, fish: We’ve got recipes to feed body, mind and soul.
Despite being known for inventive molecular gastronomy, Wylie Dufresne buys sandwiches from a bodega — and Pret a Manger — nearly every day.
Soupe au pistou, Vietnamese rice noodles, tarragon chicken: The days ahead are ready to be packed with satisfying seasonal meals.