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

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

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

Early lessons in vegetarianism informed a lifetime of cooking — and this hearty pozole verde. In a pretty, bucolic North ...

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 ...

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

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

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

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

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

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