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

Likewise, Vallery Lomas adds a bit of risotto flair to her spinach, mushroom and chicken casserole by adding Parmesan to the ...

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

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

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

Join us in person at the Times Center in New York City to celebrate the publication of New York Times Cooking’s new book, ...

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

It’s the sort of meal you ought to make after a day of airline snacks or conference-room repasts, and definitely on Friday ...

We ate hyperlocal dishes served out of a trailer in a rural Virginia field, experienced one of America’s most refined ...

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

Many of those friends have appeared on her latest Food Network show, “Be My Guest.” In the sixth season, which debuts on Sept ...

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