I grew up before sheet-pan dinners. In fact, I grew up before sheet pans were a thing in home kitchens at all. True, we had jellyroll pans, which were of a similar shape and size. But these were used ...

Serigne Mbaye, the chef at the celebrated New Orleans restaurant Dakar, is not only excited to talk about rof when I call him, he’s in the process of making it. Rof is an herb-forward condiment ...

Christopher Testani for The New York Times. Food Stylist: Anna Billingskog. Christopher Testani for The New York Times. Food Stylist: Anna Billingskog.

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 ...

Editors’ Collection One (or Two) Bite Appetizers for Happy Hours Pair your cocktails with easy hors d'oeuvres like classic deviled eggs, coconut shrimp and more.

First published in September 1983, Marian Burros’s plum torte has become one of the most popular recipes in the history of The Times, and it’s no mystery why. It’s easy, it’s practically no-fail and ...

Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.

Weekly recipe suggestions from Sam Sifton, the Five Weeknight Dishes newsletter and NYT Cooking editors.

From omelets to smoothies, here are some delicious ways to start your day.

Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.

Suppose it’s a very warm summer day. Actually, suppose it’s sweltering. You take refuge somewhere. Maybe there are whirling ceiling fans. Perhaps there’s air conditioning, inadequate but better than ...

Julia Gartland for The New York Times. Food Stylist: Spencer Richards.