A confident sear on the florets adds deep, caramelized notes to this complexly flavored (but easy to make) soup.

Nargisse Benkabbou’s ras el hanout chickpea and spinach stew is sustaining, inexpensive and full of rich, captivating flavors ...

These three pumpkin treats — chewy chocolate chip bars, maple-scented cornbread and a showstopping layer cake — let the gourd ...

Christian Reynoso’s five-star, khao-soi-like creamy butternut squash and coconut noodle soup comes together in just over half ...

Paired with a persimmon salad and followed by a plum-cardamom upside-down cake, this vibrant David Tanis menu is one for the ...

A former restaurant critic, now on a health journey, finds steady comfort in these spiced stovetop spuds. You probably don’t ...

Fall salad with apples, Cheddar and crispy sage: Sage leaves fried in olive oil until they crackle and brown add an ...

Pete Wells remembers Marian Burros, a tenacious food reporter whose plum torte became one of The Times’s most famous recipes.

An English translation of Ada Boni’s “The Talisman of Happiness,” an indispensable guide for Italian home cooks since the ...

America doesn’t need nonstick pans, and Governor Newsom has the chance to accelerate the shift away from them. A California ...