Andy Baraghani’s chicken soup with red lentils and lemony yogurt is super easy, super flavorful and, well, just really super.

Eleanore Park, an editor for New York Times Cooking and Food, uses skills she learned working in San Francisco restaurants.

New York may be losing its identity as the city that doesn’t sleep, but the motley guests at Kellogg’s Diner show the spirit ...

Haluski, the Central and Eastern European dish that combines buttery cabbage and onion with plush noodles or dumplings, is a ...

Hetty Lui McKinnon’s vegan version of the Lao dish is vibrant, punchy and meaty, thanks to the crumbled extra-firm tofu.

Keith McNally, the outspoken New York restaurateur, opened a location of his eternally buzzy Greenwich Village restaurant ...

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

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

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

We want to follow a budding restaurateur as they set up shop in New York and navigate the city’s dining scene.

Kyle Johnson for The New York Times Supported by By Brian GallagherBethany Jean Clement and Tejal Rao Brian Gallagher is an editor on the Food desk. Bethany Jean Clement is a food writer at The ...