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 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 ...

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

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

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

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

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

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

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 ...

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 ...

Mayor Doug Diny of Wausau, Wis., said the City Council should have been consulted before the installation. The Wisconsin ...