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

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

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

17, 2014, an ambitious new app made its debut: New York Times Cooking ... we’ll automatically save these recipes to your Recipe Box. Don’t have an account? You can sign up for a free one ...

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

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

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.

Combine the whiskey, lemon juice, lime juice, and syrup. Fill a cocktail shaker halfway with ice, and fill two-thirds full with the cocktail mixture. Shake for 30 seconds and pour into martini ...

Here’s what nutrition experts have to say about apples, plus some recipes from New York Times Cooking to help you eat more of them all year long. Apples are rich in dietary fiber, a type of ...

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

There may be plenty of vegan cheese choice out there, but don't forget our plant-based food expert's tip to help your next ...

To celebrated the app’s 10th anniversary, we shared a wide-ranging list of the best recipes. Tell us which ones you love most. By Krysten Chambrot It’s been 10 years since New York Times ...