This recipe for stir-fried collards, published in The New York Times in 2003, appears in “The Essential New York Times Cookbook.” An updated edition has just been released.

When it’s hot and you’re hungry and thirsty and craving salt and sweetness and cold and smoothness, this is the very best ...

1. To make the grits, shuck the corn and remove the kernels. Set aside. Prepare a stockpot with 12.5 cups/3 liters of water, ...

Hetty Lui McKinnon takes one of my favorite fast ingredients, shelf-stable gnocchi, and makes it the base of a ...

By Sam Sifton Sarah Copeland’s sweet and spicy tofu with soba noodles.Credit...David Malosh for The New York Times. Food ...

Recipes for a delicious July 4 weekend: grilled tahini-honey chicken thighs; succotash with sausage and shrimp; buttermilk ...

Six years ago, I decided to write a cookbook that would gather the best New York Times recipes ever. I was sure it was a great idea, because the paper — which began publishing recipes in the ...

I’ll put a cast-iron pan on the grill to sear black bean burgers for the vegetarians, and set a big pot into the coals ...

Creamy lemon miso, jalapeño ranch, honey mustard, carrot ginger, miso sesame. Any of these, on your favorite veggies, is an ...

Timothy Mulcare for The New York Times. By Priya Krishna. Published Nov. 29, 2021 Updated June 22, 2023. ... To guard against recipe theft, the cookbook author Andrea Nguyen maintains a ...

Mr. Hollis, 28, has big, curious eyes and a shapely swoop of hair, and peppers his rapid-fire speech with quaint expressions like “Oh, heavens!” ...