Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Amy Wilson.

In this recipe, Edna Lewis and Scott Peacock call for an overnight brine for the chicken and a further buttermilk bath that should last for 8 to 12 hours. That’s a lot of unattended prep time before ...

Julia Gartland for The New York Times. Food Stylist: Monica Pierini.

Brussels sprouts are quite possibly the best vegetable you can make in an air fryer; the leaves turn brittle and delightfully crunchy. Here they are paired with slivers of garlic, which turn into ...

Bryan Gardner for The New York Times. Food Stylist: Greg Lofts.

Nico Schinco for The New York Times. Food Stylist: Kaitlin Wayne.

With just a 9-by-13 pan, a spoon and four store-bought ingredients, you can make an ice cream cake that’s creamy, crunchy and fudgy in every bite. It starts with crushed chocolate-mint cookies that ...

Johnny Miller for The New York Times. Food Stylist: Vivian Lui.

On a recent trip to Denver for a Morgan Wallen concert, Nancy Kreulen was craving chislic. “Every restaurant I went to, I was looking for it,” said Ms. Kreulen, a retired teacher and an owner of A ...

David Malosh for The New York Times. Food Stylist: Simon Andrews.

Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.

Thanks to its high water content, zucchini reliably delivers super-moist easy-mix breads. This zucchini loaf swings savory, confidently cheesy from sharp Cheddar with a gentle acidity and peppery heat ...