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

When Lisa Younes visited her local Whole Foods Market in Berkeley, Calif., last month she expected to walk out with a slice ...

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

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.

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

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

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

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 ...

Alex Stupak serves New England fare at the Otter and Sloane’s, Bridges pulls from the larder of Europe and North America, and ...

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