Rice is a staple food in many cultures, and it can be prepared in countless ways, from simple side dishes to hearty main meals. Each country has its unique take on rice, combining it with various ...

In 1967, the fine dining Chinese restaurant Shun Lee Dynasty was featured in the New York Times Dining Guide with a rating of ...

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

Whether you don’t feel like cooking, the normal Thanksgiving spread doesn’t appeal to your palate, or you just want to try something different this year, there’s a restaurant for that in Alameda. This ...

Five no-stress meals for the week before Thanksgiving. By Emily Weinstein We live to help you serve here at New York Times Cooking, but never more so than this time of year. Thanksgiving, the holidays ...

Pat the shrimp dry and season with ¾ teaspoon salt and ½ teaspoon pepper. Heat 3 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the shrimp in a single layer and cook ...

Our copycat Red Lobster Dragon Shrimp features crispy pan-fried shrimp and a tangy-spicy sauce and comes together in under half an hour. Man who planned to shoot up Atlanta airport is arrested at ...

Fried shrimp is one of the most delicious and versatile seafood options available, and it doesn’t usually break the bank the way lobster and crab do. This tasty little shellfish can be cooked in any ...

I look at shelf-stable tubes of polenta and only see the paths not taken toward deliciousness. They showcase the exact opposite of what usually goes into great polenta: coarsely ground cornmeal for ...