Today we’re going to take a break from ultraprocessed snacks by making whole-food snacks just as delicious. We’ve enlisted ...

Early lessons in vegetarianism informed a lifetime of cooking — and this hearty pozole verde. In a pretty, bucolic North ...

Kale sauce pasta, a recipe I adapted from the chef Joshua McFadden, is still one of my most favorite things to cook.

They go full stealth mode in my garlicky chicken with lemon-anchovy sauce, melting quietly into the pan sauce and enhancing ...

Last, but certainly not least, is Molly O’Neill’s 30-year old beef stew recipe, which readers clamor for every year when the ...

If you’ve decided to get great at meal prep, waste less food or just eat breakfast, here are tips and dishes to set you up ...

How will we eat in 2025? Food forecasters see a year of offbeat choices, including savory coffees, great convenience-store ...

The mighty three ingredients that save my weeknight dinners (and a new habit-forming technique for cooking them easily).

With five stars and more than 11,000 reviews, it’s a very green (and very easy) recipe to kick off the new year.

Kettle corn is best served right away but will keep, covered, for up to five days.

This gingerbread cake — with a swoop of molasses frosting — is rich and complex in flavor. It’s also a snap to make.

And more easy, breezy recipes, reminders that cooking is equally joyful when it’s just for you as when it’s for a home full of holiday revelers.