On her way to a client’s house, Debra Borden, a therapist in Water Mill, N.Y., might stop to pick up groceries. This may seem ...

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 ...

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

When it’s hot and you’re hungry and thirsty and craving salt and sweetness and cold and smoothness, this is the very best ...

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 ...

Dak bulgogi (Korean BBQ chicken), crunchy queso wraps and corn and miso pasta salad are on repeat all summer. Hi, everyone!

Roasted salmon glazed with brown sugar and mustard, a New York Times Cooking classic with over 18,000 reviews.

By Sam Sifton Sarah Copeland’s sweet and spicy tofu with soba noodles.Credit...David Malosh for The New York Times. Food ...

Hetty Lui McKinnon takes one of my favorite fast ingredients, shelf-stable gnocchi, and makes it the base of a ...

Let Yewande Komolafe’s recipes — for a mango shortcake, a tomato-mango salad and a hot, savory relish — extend the best part ...

When it’s too hot to cook, or even chew, a cold soup might be the perfect answer. Cold fruit- and vegetable-based soups are a balm on a steamy day, and they’re relatively fuss-free. Let these ...