Eleanore Park, an editor for New York Times Cooking and Food, uses skills she learned working in San Francisco restaurants.

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

That’s dinner tonight, with applesauce coffee cake for breakfast and Jamie Oliver’s chicken roasted in milk for Sunday supper ...

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

Feed it some flour and water, and watch as it blooms back into funky, bubbly excellence, ready for pancakes or waffles.

A weekend feast — fesenjoon (Persian chicken stew with pomegranate and walnuts); sabzi polo (herbed rice with tahdig); ...

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

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

Lemony Greek chicken and spinach stew, broiled salmon with mustard and lemon, lemon-pepper tofu and lemon-almond butter cake ...

This is Day 3 of the 5-Day Healthier Eating Challenge. To start at the beginning, click here. Americans are snacking more ...

If you need ideas for the new year, below are a handful of goals, shared among members of the New York Times Cooking and Food staff, along with recipes to keep you on track for success.

Step 1: Get an instant-read thermometer. There’s no point in spending money on prime rib if you’re just going to guess when it’s done. By Sam Sifton Sam Sifton’s prime rib roast.Credit..