Linda Xiao for The New York Times. Food Stylist: Judy Kim. Whether you cook it until melty or leave it gorgeously firm, it’s always delicious. If you’re craving chicken or pork katsu, consider this ...

On her way to a client’s house, Debra Borden, a therapist in Water Mill, N.Y., might stop to pick up groceries. This may seem ...

At his Chicago restaurant Ever, which played a supporting role in “The Bear,” the chef Curtis Duffy refines his story.

Discover how to make Southern banana pudding from scratch with creamy custard, vanilla wafers, and fresh bananas.

Also, Israel concluded that some of Iran’s nuclear material survived. Here’s the latest at the end of Thursday.

Crispy potato quesadillas and broccoli soba salad come together in no time at all (and don’t leave you hungry).

When she first discovered a Connecticut lobster roll, "there was no going back" for celebrity cookbook author Ina Garten. Garten, the host of Food Network's "Barefoot Contessa," shared on Instagram ...

For all of the gendered tropes that define dating shows, there’s an endearing subversiveness to the “Love Island USA” men clattering around the kitchen, futzing with the espresso maker and whipping up ...

Zucchini and fennel salad: Speaking of the season — it’s time to start stockpiling zucchini recipes. Lisa Donovan pairs the ...

The renowned Italian-American chef shares her recipe for an inviting home, including heartwarming traditions, nostalgic treats, and groovy tunes.

Ina Garten uses the Stretch-Tite Wrap'n Snap to keep plastic wrap from ripping unevenly or tangling. Grab this gadget at ...

1. Place the spinach into a large bowl. Add half of the feta, juice of 1/2 lemon, 1 tablespoon of olive oil and a big pinch ...