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

Ahead of a potential ban of the app, The Times spoke to 11 prominent food content creators about what is at stake.

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

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

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

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

This is Day 3 of the 5-Day Healthier Eating Challenge. To start at the beginning, click here. Americans are snacking more ...

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

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

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

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

From restaurant lists to indispensable cooking tips, these are our most read articles of the year. Credit...Karsten Moran for The New York Times Supported by By Sara Bonisteel Election.