It’s the weekend for Benedictine dip, Derby pie, Henry Bain sauce and, of course, juleps stuffed full of mint.

By Tanya Sichynsky Hetty Lui McKinnon’s pasta and pickles salad.Credit...David Malosh for The New York Times. Food Stylist: ...

Naturally, you’ll want to subscribe to get all the recipes at New York Times Cooking (and thanks to you if you already do).

From the moment I moved to New York from the Bay Area several hundred years ago she has given me the kind of invaluable ...

Chicken Florentine, beef fried rice, and ham and potato soup are quick to make and easy to love.

Make this five-star recipe for Seattle-style chicken teriyaki, or make the sauce to gloss over whatever you’d like.

On the savory side of the carrot kingdom are Alexa Weibel’s new roasted carrots with whipped tahini. As someone who can’t ...

So you can make broiled salmon with asparagus and herbs, a superb spring Sunday supper. By Sam Sifton Yasmin Fahr’s broiled ...

The vintage Brooklyn bar that has had this name since 1976 has been revived by the restaurateurs Louis Skibar and Michelle ...

And a specific lamb at that: this recipe for lamb meatballs with spiced tomato sauce (above) that I dug out of the Los ...

The New York Times Games Connections is back again with a jumble of seemingly random words that need to be put into their ...

Around the world, lamb is served for its religious significance, and because lambs are slaughtered in spring. Ham, the other common option, used to come from pigs butchered in the fall. Their haunches ...