Meatballs, scallion chicken and cauliflower adobo are quick and delicious dinners, but they really shine when repurposed or ...

Ryan Liebe for The New York Times. Food Stylist: Simon Andrews. There are many variations to this recipe, but ultimately this dish is best served with soft rolls and extra sauce on the side.

Lidey Heuck’s five-star recipe for pasta with spicy sausage, broccoli rabe and chickpeas is a brilliant template for ...

Just in time for Lunar New Year, Cooking writers share the dumplings they love most, with recipes and videos for how to make them.

These recipes enhance the squash’s most wonderful qualities, whether you roast the squash, blitz it into soup or use it as a pastry topping. Video by The New York Times Julia Gartland for The ...

From grilling to easy dinner recipes, here are our best salmon recipes. Christopher Testani for The New York Times. Food Stylist: Cyd Raftus McDowell. This simple oven-baked salmon comes together ...

The writer and curator Su Wu’s version of tang yuan reflects her family’s history and her life in Mexico City.

Hetty Lui McKinnon’s vegan version of the Lao dish is vibrant, punchy and meaty, thanks to the crumbled extra-firm tofu.

Italian scientists have drawn from thermodynamic principles to prevent a famous pasta from turning into a gooey mess.

The quest to give avocado toast new life lead to a light and luscious snack.

Simply put, Philadelphia-brand cream cheese has always been a New York creation. Five decades later — in the 1930s — Jewish ...