A beefy, brothy Korean soup, is as reliable as it is ubiquitous.

A weekend feast — fesenjoon (Persian chicken stew with pomegranate and walnuts); sabzi polo (herbed rice with tahdig); ...

As a cookbook author, TV personality and mentor, she sought to burst the chicken-fried stereotype of the South. Sometimes her ...

The U.S. surgeon general’s warning about the link between drinking and cancer comes at a precarious time for restaurant ...

That’s dinner tonight, with applesauce coffee cake for breakfast and Jamie Oliver’s chicken roasted in milk for Sunday supper ...

Eleanore Park, an editor for New York Times Cooking and Food, uses skills she learned working in San Francisco restaurants.

Food is a powerful substance that provides more than just nourishment. It can bring people together or tear them apart. It ...

Shelf-stable gnocchi shines — in all its plump, chewy glory — in my new recipe for sheet-pan gnocchi with sausage and peppers ...

The mighty three ingredients that save my weeknight dinners (and a new habit-forming technique for cooking them easily).

As a personal treat this year, as part of Black Friday sales I finally took the plunge on something I've long coveted: a subscription to NYT Cooking. The recipe juggernaut celebrated 10 years of ...

There’s no other way to accurately describe the incredibly bright nước chấm-like sauce that dresses the burnished slices.

If you need ideas for the new year, below are a handful of goals, shared among members of the New York Times Cooking and Food staff, along with recipes to keep you on track for success.