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

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

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

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

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.

There’s not enough evidence to recommend avoiding ultraprocessed foods, a scientific advisory committee says. Some experts ...

The parents of Jahmeik Modlin, 4, were initially charged with manslaughter. They are accused of locking away food from their ...

Mr. Kennedy, an environmental lawyer who has no medical or public health degrees, has promoted anti-vaccine conspiracies for ...

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

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

Ceviche, quinoa, sushi — the nation’s kaleidoscopic culinary traditions are earning popularity and prestige around the world.

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