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

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

Likewise, Vallery Lomas adds a bit of risotto flair to her spinach, mushroom and chicken casserole by adding Parmesan to the ...

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

You let us know what we missed from our list of NYT Cooking’s 50 greatest hits. By Tanya Sichynsky To celebrate the 10th anniversary of New York Times Cooking, we published “Our 50 Greatest ...

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

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

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

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

David Malosh for The New York Times. Food Stylist: Simon Andrews. Good morning. I’d cook outside every night if I could, working grills and planchas and pizza ovens and smokers into the depths ...

their go-to meals and tips for simple yet delicious cooking in a special event on Oct. 7 at the Times Center. Join us in ...

Legumbres para rosana, a dish of Spanish Moroccan origin, is a delicious reminder of a family’s journey.