I am not saying that anything goes. But with some creativity and a bit of trial and error, you will find that more goes than ...

Our five-star French onion soup recipe turns that big bag of trusty onions into a luxurious meal.

Early lessons in vegetarianism informed a lifetime of cooking — and this hearty pozole verde. In a pretty, bucolic North ...

Feed it some flour and water, and watch as it blooms back into funky, bubbly excellence, ready for pancakes or waffles.

Kale sauce pasta, a recipe I adapted from the chef Joshua McFadden, is still one of my most favorite things to cook.

The U.S. surgeon general’s warning about the link between drinking and cancer comes at a precarious time for restaurant ...

You want to eat more veggie-filled breakfasts, go big on grains and make more soup. I do, too (and I have recipes).

Lemony Greek chicken and spinach stew, broiled salmon with mustard and lemon, lemon-pepper tofu and lemon-almond butter cake ...

There’s no other way to accurately describe the incredibly bright nước chấm-like sauce that dresses the burnished slices.

Oases takes an Ayurvedic approach to cooking, the chef Francis Mallmann comes to New York and more restaurant news.

Shelf-stable gnocchi shines — in all its plump, chewy glory — in my new recipe for sheet-pan gnocchi with sausage and peppers.