For the 10th anniversary of NYT Cooking, we’ve collected recipes that racked up five-star ratings, topped our charts and went ...

To celebrate the 10th anniversary of New York Times Cooking, we published “ Our 50 Greatest Hits, According to You ,” a small ...

Coconut tapioca pudding with flaky salt is the custardy, creamy, dreamy dessert that ends this meal. The cooked tapioca ...

Legumbres para rosana, a dish of Spanish Moroccan origin, is a delicious reminder of a family’s journey.

Use white meat or dark meat, or mix ‘em together for Lidey’s white chicken chili. It’s paler than most chilis because of the ...

Kia Damon’s recipe is an easy oven-baked barbecue situation that leads to tender meat and a caramelized bark that’s sweet and salty.

Across the region and the diaspora, the Scotch bonnet lends its distinctive, tart, numbing heat to this hot sauce, offering a ...

The rule of almost every chicken braise is to sear the meat first. This allows the skin to crisp and the fat to render, ...

One of my all time favorite NYT Cooking recipes,” one says. “Try this, you will not regret it,” another writes.

The DASH diet was shown to lower blood pressure decades ago, yet few people follow it. Here’s how to give it a try.

Ali Slagle’s brilliant crispy salmon with mixed seeds showcases a nutty, fragrant mix of assertive and mild seeds (like ...

recipe writing, their go-to meals and tips for simple yet delicious cooking in a special event on Oct. 7 at the Times Center.