Porcini ragù. Roasted broccoli with whipped tofu. French lentil salad. Here’s what readers loved the most. Merry Christmas to ...

Many diners have creative takes on classic flapjacks, but I’ve never had them quite like this NYT Cooking recipe I recently ...

I could probably run on cookies alone, but here are more savory dishes for today and the rest of the week: ...

Remember these tips from Genevieve Ko, a senior editor for NYT Cooking, when you make your next batch of holiday cookies.

Beef tenderloin is a holiday classic, and for good reason — it makes for a transcendent meal. It is, however, pricey and tricky to get right because you need to nail the timing so it doesn’t overcook.

No yeast, no proofing, just a big Bundt cake — cloaked in cream cheese frosting, of course — from Genevieve Ko.

Make these quick Melissa Clark recipes — a squash tart, baked Brie and tuna rillettes — and then supplement them with nuts, ...

Spicy noodle stir-fry with salt and pepper tofu: More one-pot brilliance is to be found in Nisha Vora’s vegetable-laden ...

Sohla El-Waylly has left the 'NYT' after cooking drama set their collaboration on fire and she felt compelled to walk away.

Harry Martinez has delivered The New York Times for 44 years. Once a week, he makes the long haul to West Virginia to pick up ...

This is a dish that can present a few different ways. Have it for dinner on a Wednesday and it’s all creamy comfort, like nestling under a (very nice) blanket. Serve it to guests with roasted potatoes ...