Just in time for Lunar New Year, Cooking writers share the dumplings they love most, with recipes and videos for how to make them.

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); ...

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

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

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

Read no further until you really want some clues or you've completely given up and want the answers ASAP. Get ready for all of today's NYT 'Connections’ hints and answers for #596 on Monday, January ...

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).

“I’ve learned a lot from all of them,” he said. By Terence McGinley Eleanore Park, an editor for New York Times Cooking and Food, uses skills she learned working in San Francisco restaurants.