Sarah DiGregorio’s salmon and kimchi skillet, a five-star, five-ingredient dinner to kick-start your taste buds.

Chicken au poivre is a fancy-feeling take on a velvety French classic.

These two-bite, snacky sandwiches are made with loads of Cheddar cheese spiked with Worcestershire sauce and garlic powder ...

We’ve got more lentils — and more Ali Slagle — with today’s hearty one-pot recipe: a streamlined take on a classic Neapolitan ...

I’m here to help. We have Thanksgiving recipes for just about every dish you could think of, but today I’m sharing recipes ...

Waylly’s recipe is about as far from Thanksgiving as you can get. And on the Sunday after Thanksgiving, that’s exactly what’s required.

Linda Xiao for The New York Times These saffron chicken kababs with peaches can ... you want to crisp the skin while cooking the meat through and keeping it juicy.

David Malosh for The New York Times Slice each chicken breast in half ... Heat the oil in a large pan and add butter. Cooking in batches, add cutlets and fry until golden, flipping halfway ...

Christopher Testani for The New York Times This version calls for bone-in, skin-on chicken pieces, but you can also use boneless, if you prefer. Christopher Testani for The New York Times The ...

Here are recipes for pork chops, wings, crispy tofu, chicken breasts and more. Armando Rafael for The New York Times. Food Stylist: Simon Andrews. Though they’re cooked in an air fryer ...