Mashed potatoes don't require a lot of ingredients, so how you cook the potatoes really matters. This boiling water mistake ...

After about 15 minutes, the potatoes should be perfectly cooked and soft enough to pierce with a fork. Once they're done, drain them using a sieve, but don't forget to save some of the starchy water.

Cooking can seem intimidating, but having the right tools can make all the difference. These items are bound to give your ...

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

This celebrity chef knew what he was doing when he called this "the best fluffy omelet in the history of mankind." ...

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 ...

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

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

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

Bring the taste of summer inside with these delicious s’mores-inspired desserts. For a showstopping dessert that will impress your guests, look no further than this stunning tart from Melissa Clark.

Tomato, bacon and corn salad: Bacon, corn and tomatoes are a classic summer combination that Christian Reynoso amps up with ...