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

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

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

Cornmeal, sorghum (both syrup and grain), pawpaws, pecans, buttermilk, sassafras, sweet potatoes: These became the engines that pushed all of that classic French technique to a purpose on my menus.

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

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

Von Diaz calls sazón “an incredible cheat,” and in these tacos from Kristina Felix, cheating doesn’t seem to have any ...

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

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

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