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.

If you’re in the mood for noodles, Judy Kim’s chile oil noodles with cilantro are supremely pleasing and spicy enough to ...

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

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

Bookstores say customers love “Blind Date With a Book,” which masks a book’s real cover and lets readers discover what’s ...

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

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

Not everyone can conquer 26.2 miles. But we can all enjoy Melissa Clark’s sustaining pasta with kale pesto and butternut ...

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.

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

The other four recipes here are all brand-new in the NYT Cooking universe, classics in the making that could someday fill another book. We have a few events scheduled, starting with a live taping ...