When searing burgers ahead of time, you’ll want to undercook them slightly so that when you reheat them in the oven (with a ...

The New York Times Company recently highlighted its expanded digital subscription ecosystem, including The Athletic, Cooking, ...

Almost three of every four restaurant orders in the U.S. weren’t eaten in a restaurant, according to recent data. We spoke to ...

The silky chocolate mousse from Penny is utter bliss on a plate. I adapted the recipe so you can have it no matter where you are.

With snow on the horizon and illness in the air, creamy tomato hummus soup, hearty vegetable tofu soup and coconut-ginger ...

Spicy turkey stir-fry, sheet-pan chicken tikka thighs and vegan mapo tofu bring attitude and oomph to even the coldest days.

This blend of barley, white beans and spinach with sun-dried tomatoes not only holds up well, it becomes even more flavorful ...

With generosity and connection in mind, I invite you to take a moment to read Yewande Komolafe’s latest column, about how she ...

Citrus-soy chicken ramen, salpicón de pescado and a mango lime loaf cake tangy enough to warm any freezing afternoon.

Induction cooking, once seen as a compromise, is now driving some of the most innovative high-end kitchen designs in the ...

Hummus, bean salad and pasta pesto are the inspiration for these Melissa Clark recipes, each ready to warm you right up.

In Los Angeles, Wilde’s became one of the city’s hottest new restaurants soon after opening in the Los Feliz neighborhood in October. Natasha Price, the chef and a co-owner, began her career in the ...