Flay also became a Food Network star, hosting such shows as “Grillin’ & Chillin’” and “Boy Meets Grill” and competition shows ...

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.

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

In a 12-inch cast-iron or other heavy skillet, heat oil over medium. Season chicken with salt. In two batches, sear chicken ...

David Malosh for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Megan Hedgpeth. David Malosh for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Megan Hedgpeth. It’s ...

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

Including a caramelized onion tahchin that’s “wonderfully comforting and absolutely crucial.” ...

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

Eric Kim roasted dozens of birds and taste-tested eight different recipes before landing on this clever approach.

The Italian American tradition has been adapted by other immigrant families into delicious takes on the classic.

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

Chicken cutlets that cook through and brown in about four minutes, with deep chimichurri flavor enhanced by a post-grill ...