The breaded, fried tenderloin turns 50 this year. Yes, there was a time before it was sold in every cafeteria and airport.

The solution, then, was to create more home screens.

I may need to start putting “eat dinner” on my calendar. Maybe then I’ll actually carve out time for more than an errant ...

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.

Coconut tapioca pudding with flaky salt is the custardy, creamy, dreamy dessert that ends this meal. The cooked tapioca ...

A recent feature of the "Notebook" author revealed a chicken salad recipe with a shocking secret ingredient. So of course I ...

Pastas made from lentils, chickpeas and beans are a smart way for children and adults alike to consume the nutrients they ...

The restaurant reviewer Keith Lee tastes takeout dishes in his car, and sometimes offends whole cities in the process.

Today, The New York Times Magazine published one of the most ambitious stories in its long history — an account of a Russian ...

F inding a good pancake recipe is weirdly harder than it should be: Breakfast’s ultimate simple starchy pleasure can come in ...

New York Times food writer Eric Kim broke the code on a classic: Stouffer's Macaroni and Cheese. Kim grew up eating the ...

Senator Ron Wyden of Oregon seems to agree. On Wednesday he introduced a sweeping package of Supreme Court reforms aimed at ...