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.

Kay Chun’s chicken arroz rojo combines summer’s corn, jalapeños and early tomatoes with boneless thighs and rice for an ...

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 ...

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

Dak bulgogi (Korean BBQ chicken), crunchy queso wraps and corn and miso pasta salad are on repeat all summer. Hi, everyone!

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

When it’s hot and you’re hungry and thirsty and craving salt and sweetness and cold and smoothness, this is the very best ...

Suzy Karadsheh remembers accompanying her father to the open-air market, or souk, in the coastal city Port Said, Egypt, to ...

Let Yewande Komolafe’s recipes — for a mango shortcake, a tomato-mango salad and a hot, savory relish — extend the best part ...

By Sam Sifton Sarah Copeland’s sweet and spicy tofu with soba noodles.Credit...David Malosh for The New York Times. Food ...

Roasted salmon glazed with brown sugar and mustard, a New York Times Cooking classic with over 18,000 reviews.