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.

As a cookbook author, TV personality and mentor, she sought to burst the chicken-fried stereotype of the South. Sometimes her ...

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

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

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

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 ...

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

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

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

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.