My Ritzy Cheddar chicken breasts call for a sleeve of buttery Ritz crackers and freshly grated Cheddar cheese to coat ...

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 ...

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

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

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

Melissa Clark’s skillet-braised chicken with greens is exactly the sort of easy, hearty dinner I want to cook right now.

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

Tuna’s one big health drawback, experts say, is the risk posed by mercury, a neurotoxin. This heavy metal enters the ocean ...

Jollof rice, chile crisp fettuccine Alfredo, sheet-pan gnocchi and plenty more meatless marvels.

Tofu and tomatoes are good friends — something I’ve learned with Hana Asbrink’s cold tofu salad with tomatoes and peaches and ...

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