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

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

Feed it some flour and water, and watch as it blooms back into funky, bubbly excellence, ready for pancakes or waffles.

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

Andy Baraghani’s chicken soup with red lentils and lemony yogurt is super easy, super flavorful and, well, just really super.

Here are the top health benefits of citrus fruits, plus recipes from New York Times Cooking to help you make the most of their season. Their vitamin C is worth the hype. Citrus fruits are famous ...

Oases takes an Ayurvedic approach to cooking, the chef Francis Mallmann comes to New York and more restaurant news.

You want to eat more veggie-filled breakfasts, go big on grains and make more soup. I do, too (and I have recipes).

I am not saying that anything goes. But with some creativity and a bit of trial and error, you will find that more goes than ...

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

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

Senate confirmation hearings for the Trump cabinet continue on Thursday. They will include Doug Burgum for interior secretary ...