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

The meal and its flavors checked a lot of boxes for me. Warm, cozy, and savory — it's pretty much the only vibe and flavor ...

We launched New York Times Cooking 10 years ago. Here are the 50 best recipes we’ve ever published, according to you. If ...

Specifically, Kay Chun’s 5-ingredient, 20-minute pork and ricotta meatballs that call out for your favorite marinara and a ...

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

With these three easy strategies and budget-friendly recipes, cooking meals other than the big feast can be stress-free.

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

Colorful and covetable: green beans with red onion and lime; maple roasted squash; red cabbage wedges with walnuts and feta.

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

These abundant vegetarian dishes from Melissa Clark aren’t just gorgeous. They’re sure to make everyone at the table happy.

Plums are a fruit we typically associate with desserts, such as plum cobbler, roasted plum semifreddo, and the famous New ...

Tennessee onions are a golden casserole of thinly sliced onions, loads of butter, a spray of spices and a whole lot of cheese ...