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

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

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

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

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

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

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

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

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

This trick also works for other hearty braises, like beef stew. Meat and other fatty ingredients have a tendency to muffle ...

Concerned about odors and splatters? This simple dinner, infused with a silky scallion oil, is ready to allay any worries.