By Krysten Chambrot It’s been 10 years since New York Times Cooking made its debut ... turning heads with its freewheeling takes on French and Vietnamese flavors. Cozy New York Restaurants ...

By Mia Leimkuhler Lidey Heuck’s French toast casserole.Credit...Christopher Testani for The New York Times. Food Stylist: Cyd Raftus McDowell. I won’t be with my mom on Mother’s Day (this ...

Have some pickle lemonade on hand to wash it all down, some ranch water, perhaps a Greenport Shuffle or two. You don’t want ...

In this riff on the classic French dish leeks vinaigrette from ... Bryan Gardner for The New York Times. Food Stylist: Greg Lofts. ”What a find! Dead easy, delicious and easy on the budget.

Kay Chun’s new recipe for braised pork with leeks is homey simplicity, a perfect complement to buttered noodles and a glass of light pinot noir.

It’s Ina Garten. It’s a roast chicken. It’s perfect.

By Sam Sifton Sara Bonisteel’s French onion soup.Credit...Armando Rafael for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks. Good morning. I sliced a few pounds of ...

NYT Cooking was launched by founding editor Sam ... which can be tricky because the French puffed egg dish can deflate before it can be properly filmed. “You just have to get that shot in ...

“The French Laundry Cookbook,” which has ... She creates recipes for New York Times Cooking, makes videos and reports on food trends. She is the author of 45 cookbooks, and counting.