Enchiladas are warm hugs, enveloped in tortillas and blanketed in sauce,” Bryan Washington wrote. Truer words? Never spoken.

Craig Claiborne’s smothered chicken is a New York Times Cooking classic, simple to make and ready for improvisations.

Front yards transformed to tiny crop farms in Los Angeles provide vegetables to dozens of families and use a fraction of the ...

I’ll certainly be reaching for Yasmin Fahr’s lemony chicken-feta meatball soup with spinach all winter long. The combination ...

Ali Slagle’s baked Alfredo pasta with broccoli rabe and lemon isn’t exactly quick, but it does make for some quality time in ...

Ali Slagle’s lemon-pepper tofu and snap peas (above) especially caught my ATLien eye. She didn’t exactly set out to put tofu ...

Eric Kim’s scallion-oil fish turns olive oil, alliums and white fish fillets into a simple, luscious dinner. Who isn’t ...

The worldwide chain is famed for precision-engineered xiao long bao, but the ones in New York are less than reliable.

“I was thinking I’d make chili this week.” “The Pierre Franey turkey chili?” ...

With a raft of endorsement deals, star appearances and a new restaurant in Washington, he’s won fame and clout that stretch ...

By Melissa Clark Hetal Vasavada’s badam burfi bark, adapted by Priya Krishna.Credit...Armando Rafael for The New York Times.

The disorder, which affects executive function, can cause distinct challenges in the kitchen, leaving many to develop their ...