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

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 ...

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

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

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

By Melissa Clark Eric Kim’s sheet-pan japchae.Credit...Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.

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

Our five-star French onion soup recipe turns that big bag of trusty onions into a luxurious meal.

2. In the morning, drain and rinse the beans and add to a large pot with the aromatics. Cover with water and add olive oil ...

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

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 ...