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 ...

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

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

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

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?” ...

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

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

For many New Yorkers from the Caribbean, Diwali is marked with sweet treats like prasad. Even though Seema Singh’s home in ...