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 ...

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

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

The new app, the biggest overhaul since 2008, features more personalization for users, and brings brands like The Athletic ...

Ina Garten begins her memoir, “Be Ready When the Luck Happens,” with the following: “Do what you love. If you love it, you’ll ...

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

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 ...

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 ...