Sweet, spicy and made in one skillet, this recipe from Ali Slagle could be the sunny streak of heat you need on dim, gray ...

To celebrate the 10th anniversary of New York Times Cooking, we published “ Our 50 Greatest Hits, According to You ,” a small ...

The rule of almost every chicken braise is to sear the meat first. This allows the skin to crisp and the fat to render, ...

You can make Ali Slagle’s pulled pork, a four-ingredient magic trick with pickled jalapeño, fish sauce and brown sugar, in a ...

This is the simplest recipe for roasted butternut squash, which is drizzled generously with oil and seasoned with salt. This comforting dish is built on leftover rice and topped with spicy chile oil.

The menu for this trattoria stretches the boundaries of Italy’s boot.

Jollof rice, chile crisp fettuccine Alfredo, sheet-pan gnocchi and plenty more meatless marvels.

Many of those friends have appeared on her latest Food Network show, “Be My Guest.” In the sixth season, which debuts on Sept ...

Melissa Clark’s skillet-braised chicken with greens is exactly the sort of easy, hearty dinner I want to cook right now.

These are our 50 favorite places for 2024. We launched New York Times Cooking 10 years ago. Here are the 50 best recipes ...

We ate hyperlocal dishes served out of a trailer in a rural Virginia field, experienced one of America’s most refined ...

Apples are rich in dietary fiber, a type of complex carbohydrate that our body isn’t capable of digesting on its own. That ...