The cocktail — a favorite at New York’s Eel Bar — is refreshing, low in alcohol and perfect for batch mixing in advance.

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

1. To make the grits, shuck the corn and remove the kernels. Set aside. Prepare a stockpot with 12.5 cups/3 liters of water, ...

Creamy lemon miso, jalapeño ranch, honey mustard, carrot ginger, miso sesame. Any of these, on your favorite veggies, is an ...

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

I’ll put a cast-iron pan on the grill to sear black bean burgers for the vegetarians, and set a big pot into the coals ...

Recipes for a delicious July 4 weekend: grilled tahini-honey chicken thighs; succotash with sausage and shrimp; buttermilk ...

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

By Mia Leimkuhler Samin Nosrat’s house dressing.Credit...Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.

You don’t need any fancy equipment to make this beautiful sheet cake (and you don’t need to remember to soften your butter ...

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

Melissa Clark’s ace recipe enhances cherry tomatoes with pancetta, loads of mint, pecorino and a little butter. It’s ...