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

Zaynab Issa’s quick skillet dinner combines two Persian classics: kebab koobideh (grilled kebabs) and mast-o khiar (cucumber ...

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

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

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

A culinary star familiar on TV, he married local ingredients with the food he grew up on in running an acclaimed San ...

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

Feed it some flour and water, and watch as it blooms back into funky, bubbly excellence, ready for pancakes or waffles.

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.

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

If those don’t appeal, mouse your way over to New York Times Cooking and make your own list. You need a subscription to do that, of course. Subscriptions are the wind in our sails. If you haven ...