The New York Times

Smothered Cabbage and Sausage

Smothering may be best known as a comforting way to tenderize and prepare tough cuts of meat, but it’s also a great technique to use with vegetables that can handle a slow braise, such as cabbage. In ...
The New York Times

Why I Can’t Stop Making Eggplant Omelets, Filipino-Style

Tortang talong, a comforting eggplant omelet, was one of the first dishes that Tita Becky, a content creator focused on Filipino cooking, learned to make when she was little. Back in Santa Rosa, in ...
The New York Times

Raspberry Jam Muffins

Armando Rafael for The New York Times. Food Stylist: Monica Pierini.
The New York Times

Fish Creole

Rachel Vanni for The New York Times. Food Stylist: Monica Pierini.
The New York Times

Skillet Chicken With Mushrooms and Caramelized Onions

Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
The New York Times

Lemon Olive Oil Muffins

Linda Xiao for The New York Times. Food Stylist: Yossy Arefi. Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.
The New York Times

Banana Chocolate Chip Muffins

Linda Xiao for The New York Times. Food Stylist: Yossy Arefi. Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.
The New York Times

Lemony Orzo With Asparagus and Garlic Bread Crumbs

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

Microwave Nutella Pudding Cake

Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
The New York Times

Shrimp Kebab

Andrew Bui for The New York Times. Food Stylist: Rebecca Jurkevich.
The New York Times

Kale and Date Salad With Crispy Sausage Bread Crumbs

David Malosh for The New York Times. Food Stylist: Spencer Richards.
The New York Times

Baked Mushroom Marsala Pasta

Andrew Bui for The New York Times. Food Stylist: Rebecca Jurkevich.