Inspired by the base flavors of jollof rice, Kiano Moju swaps out standard tomato sauce for a slightly fruitier version made ...

Packed with vegetables and grains, this surprisingly simple from-scratch meal simmers away until it’s nourishing and so ...

Two years ago, our cooking columnist Yewande Komolafe woke from a coma and soon learned her body would be profoundly altered.

This blend of barley, white beans and spinach with sun-dried tomatoes not only holds up well, it becomes even more flavorful ...

With generosity and connection in mind, I invite you to take a moment to read Yewande Komolafe’s latest column, about how she ...

Hummus, bean salad and pasta pesto are the inspiration for these Melissa Clark recipes, each ready to warm you right up.

Melissa Clark’s five-star green goddess roast chicken pairs inherently likable roast chicken with a zippy, herby, ...

The silky chocolate mousse from Penny is utter bliss on a plate. I adapted the recipe so you can have it no matter where you ...

Encyclopedic approaches to plant-based cooking and to cookies, a TikToker’s debut and more, as tested by New York Times Cooking and the Food desk. By Tanya Sichynsky When so much of modern living ...

My new one-pot pasta demonstrates how, when cooked with aromatics and in broth instead of water, pasta gains an impressive depth of flavor.