It could be time for something new. Thousands and thousands more recipes to cook this weekend are waiting for you on New York ...

If you’re in the mood for noodles, Judy Kim’s chile oil noodles with cilantro are supremely pleasing and spicy enough to ...

Inspired by chirashi, Kay Chun’s one-pot dinner combines plump, silky salmon with vinegared rice, crunchy cucumbers, cabbage ...

First, whole sage leaves fry in melted butter for a pretty garnish that offers pleasurable crispy bits. The butter ends up browned, nutty and infused with the herb’s woodsy aroma, and helps other ...

David Malosh for The New York Times. Food Stylist: Simon Andrews. David Malosh for The New York Times. Food Stylist: Simon Andrews. David Malosh for The New York Times. Food Stylist: Simon Andrews.

Enchiladas are warm hugs, enveloped in tortillas and blanketed in sauce,” Bryan Washington wrote. Truer words? Never spoken.

I’ll certainly be reaching for Yasmin Fahr’s lemony chicken-feta meatball soup with spinach all winter long. The combination ...

These are our 50 favorite places for 2024. We launched New York Times Cooking 10 years ago. Here are the 50 best recipes ...

Von Diaz calls sazón “an incredible cheat,” and in these tacos from Kristina Felix, cheating doesn’t seem to have any ...

Ali Slagle’s baked Alfredo pasta with broccoli rabe and lemon isn’t exactly quick, but it does make for some quality time in ...

Craig Claiborne’s smothered chicken is a New York Times Cooking classic, simple to make and ready for improvisations.

Eric Kim’s scallion-oil fish turns olive oil, alliums and white fish fillets into a simple, luscious dinner. Who isn’t ...