Image Sarah DiGregorio’s corned beef with cabbage.Credit...Julia Gartland for The New York Times. Food Stylist: LIza Jernow.

Wolfgang Puck’s (very doable!) chicken potpie A foolproof recipe for cast-iron steak And, for when you’ve had a long, crazy ...

By Genevieve Ko and Vaughn Vreeland Genevieve Ko’s chocolate peanut butter pie.Credit...Sang An for The New York Times. Food ...

Here’s what to know, along with healthy recipes from New York Times Cooking. It’s rich in vitamin K. Cabbage looks like a head of lettuce, but it’s actually a cruciferous vegetable, part of the family ...

It reminds you that food is more than sustenance, that recipes carry memories and that even the mundane, day-to-day ones can be happy. It can be enough to bring you back to the stove. Still, we’re in ...

What I love about Andy’s fish is that it’s as much a joy to make as it is to serve and eat. There’s a steadiness to slicing fragrant leeks, garlic, lemon and clementine, a rhythm to grinding saffron.

Like: crispy halloumi with tomatoes and white beans, roasted chicken thighs with hot honey and lime, Turkish eggs with yogurt ...

Salmon gyro bowls: Instead of spit-roasted meat and pita, Ifrah F. Ahmed’s fresh take on Greek gyros features silky salmon ...

Scallion-miso mac and cheese: Kay Chun adds miso, mustard and a lot of scallions to her baked mac and cheese, giving the usually mild dish a salty, savory makeover. The crushed Ritz crackers sprinkled ...

To call this new silken tofu-miso dressing — a recipe from the chefs Travis Lett and Ian Robinson, adapted by Genevieve Ko — a salad dressing doesn’t do it justice. It’s a ...

What is it about tomato soup that makes it so easy to love? I’m sure a food scientist could elaborate on the ...

Some of you like to use silicone ice cube trays for this. Some trays hold one tablespoon per cube, others two tablespoons. Readers wrote that they like to put leftover paste into a zip-top bag, ...