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

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

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 ...

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

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

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

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

Let Yewande Komolafe’s recipes — for a mango shortcake, a tomato-mango salad and a hot, savory relish — extend the best part of the year.

Melissa Clark, food reporter for New York Times Cooking, joins TODAY to share her recipe for a tomato, eggplant and zucchini ...

1. In a medium bowl, stir together the grated pickles, dill, oil and garlic until combined. Add the yogurt and stir until ...

Take your preferred protein — rotisserie chicken, canned beans, quick-cooking salmon filets — then, instead of sides, add ...

It's an ingredient that's often so vilified but is central to baking. People think of it as a sweetener but when it comes to baking, it's so much more than that. You talk about some of the roles that ...