Eleanore Park, an editor for New York Times Cooking and Food, uses skills she learned working in San Francisco restaurants.

A weekend feast — fesenjoon (Persian chicken stew with pomegranate and walnuts); sabzi polo (herbed rice with tahdig); ...

Kale sauce pasta, a recipe I adapted from the chef Joshua McFadden, is still one of my most favorite things to cook.

With five stars and more than 11,000 reviews, it’s a very green (and very easy) recipe to kick off the new year.

Resolutions don’t have to be synonymous with restraint, as this tangy beet salad, stunning herbed rice and easy apple tart ...

Shelf-stable gnocchi shines — in all its plump, chewy glory — in my new recipe for sheet-pan gnocchi with sausage and peppers.

Adding crispy sheet-pan gnocchi makes for an easy, texturally delightful one-pan meal in this recipe from Melissa Clark.

Lemony Greek chicken and spinach stew, broiled salmon with mustard and lemon, lemon-pepper tofu and lemon-almond butter cake ...

There’s no other way to accurately describe the incredibly bright nước chấm-like sauce that dresses the burnished slices.

The U.S. surgeon general’s warning about the link between drinking and cancer comes at a precarious time for restaurant ...

Beans Marbella applies the same tangy, sharp flavors of the iconic chicken dish to creamy white beans, and it’s delicious.