Fastest of all hot-night dinners is Japanese hiyayakko, the dish that taught me to love plain tofu. Its contrasts are ...

Zucchini and fennel salad: Speaking of the season — it’s time to start stockpiling zucchini recipes. Lisa Donovan pairs the ...

Roasted tomatoes: The best summer tomatoes, as we all know, should be eaten raw, dressed with only salt and maybe a halo of ...

I’ll put a cast-iron pan on the grill to sear black bean burgers for the vegetarians, and set a big pot into the coals afterward, to heat water, wine or beer for steamed clams. I’ll grill romaine, ...

No-cook meals are great, and while I could happily subsist on a diet of cottage cheese, fresh mango and Topo Chico, my family ...

At his Chicago restaurant Ever, which played a supporting role in “The Bear,” the chef Curtis Duffy refines his story.

Bold, spicy, and full of flavor, this jerk-grilled salmon comes together in just 30 minutes. It's perfect for a quick ...

1. Place the spinach into a large bowl. Add half of the feta, juice of 1/2 lemon, 1 tablespoon of olive oil and a big pinch ...

Discover New York's legendary sandwich spots that have closed over the years, from pastrami delis to Venetian tramezzini ...

Can The New York Times become a true destination for cooking videos? The venerable news outlet is betting that it can, leveraging its vast library of recipes, its in-house talent, and outside ...

These legendary New York restaurants are more than places to eat—they’re living landmarks, preserving the city's rich ...

Sarah Copeland’s sweet and spicy tofu with soba noodles. David Malosh for The New York Times. Food Stylist: Simon Andrews.