Six contemporary artworks, six original recipes. Go behind the scenes of our most abstract assignment of the year.

I used to think I needed to ultra-finely chop all the vegetables that went into a ragù to make them practically disappear ...

Whether it’s a video for the ’gram, or the bison scrawled onto the walls of the Lascaux caves, humans have always chronicled ...

We all have our carb of choice and mine is rice. I eat it almost every day, plain, as a companion to olive-oil-crisped eggs, ...

Picture, then, the gentle aroma of lemon zest perfumed throughout that cake cloud. And at the end of each bite, a lilting ...

It’s time for spring produce! We’re talking asparagus, radishes, ramps, you name it! If you’re anything like Shilpa, you ...

Divide among plates; set scallops on top. Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

It’s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny ingredient lists, laid-back techniques, and results so delicious you’ll text home ...

Borrowing from the inviting transparency of an open kitchen at one of his four restaurants— Kembara and Tía Carmen in Phoenix ...

container), skin side up, on each slice, for a total of 8–10, then spoon pepper mixture over. Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.