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

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

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

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

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

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

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

Ali Slagle’s lemon-pepper tofu and snap peas (above) especially caught my ATLien eye. She didn’t exactly set out to put tofu ...

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

By Melissa Clark Hetal Vasavada’s badam burfi bark, adapted by Priya Krishna.Credit...Armando Rafael for The New York Times.

“I was thinking I’d make chili this week.” “The Pierre Franey turkey chili?” ...

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