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

Sturdy salads, like these new recipes from Hetty Lui McKinnon, make entertaining and meal prep easier for busy cooks.

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

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

Skillet ginger chicken with apricots: Tender pieces of boneless, skinless chicken thighs, white wine, ginger, dried apricots, ...

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

By Melissa Clark Today we have for you: A five-star salmon supper for anchovy lovers (and even anchovy avoiders) A chickpea soup that’s so beautifully simple And upside-down caramelized apple muffins ...

Sheet-pan pierogies with brussels sprouts and kimchi and creamy coconut rice with peanuts have received effusive praise from ...

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

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

Start with the rice-and-beans base and let people add corn salsa, cheese, avocado, cilantro, maybe some bacon or shredded ...

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