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Carolina Gelen, a cookbook author and video personality, shares cozy vegetable recipes from her childhood in Romania. I remember the first time my mother allowed me to bake by myself: [...]

Time: 25 minutes Yield: 4 servings 4 (6-ounce) cod fillets or other flaky white fish Kosher salt (such as Diamond Crystal) 2 tablespoons canola or vegetable oil 1 large shallot, [...]

You won't even need to leave your yard with this menu, book-ended with escalivada, a traditional Catalan vegetable dish, and a refreshing peach sorbet from David Tanis. Summer cooking is [...]

These five easy recipes and tips turn savory charred vegetables into fresh, filling main dishes. When the summer sky softens and the grill's embers flicker, dinner anticipation builds -- especially […]

Time: 30 minutes Yield: 4 servings 2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs) Kosher salt (such as Diamond Crystal) and pepper 1 tablespoon extra-virgin olive oil 1 [...]

Spiced and roasted florets join briny capers and sweet-sour pickled onions in a punchy dish made for February. Despite my best intentions, most of the roasted cauliflower I cook doesn't [...]

Gochujang, a Korean fermented chile paste, enlivens a straightforward dinner of roast chicken and vegetables with a salty, spicy and umami-rich layer of flavor. Freshly grated ginger, sliced scallions and [...]

Here are 24 no-cook recipes for when it's too sweltering outside to sear, roast, sauté, boil or even think of turning on the stove. It's inevitable. At some point this [...]

The salty-sweet, zingy marinade that grounds this beloved Korean dish coats vegetables and pork, in this interpretation from Melissa Clark. Just as there is no one right way to simmer [...]

Parmesan cabbage, coconut curry sweet potato and a golden beet borscht: These three are heavy enough for a chilly day but light enough for spring. Late last month in Prospect [...]

Time: 45 minutes Yield: 4 servings 3 tablespoons extra-virgin olive oil ½ cup finely chopped yellow or white onion (about ½ small onion) 5 garlic cloves, thinly sliced 2 tablespoons [...]

Roasted vegetables and buttermilk grits, glazed tofu with chile and more recipes. Monday Rick Martinez's recipe for roasted vegetables and buttermilk grits brings the cozy to a weeknight meal. While [...]

Time: 45 minutes Yield: 4 to 6 servings 2 tablespoons extra-virgin olive oil 1 leek, finely chopped into ¼-inch pieces 2 garlic cloves, finely chopped 1 fennel bulb, cored and [...]

Vegetable yakisoba, kale and squash salad and more recipes. Monday Kay Chun's recipe for vegetable yakisoba is simplicity itself. If you'd like to eat the stir-fry on the couch while [...]

The Senegalese stew, which works well with any mix of vegetables and proteins, is one of Yewande Komolafe's favorite seasonal comforts. For me, fall feels incomplete without a day at [...]

Summer has many charms -- the sun lingers late, fireflies abound and vegetables and fruit taste so good, they don't take much effort to turn into delicious, satisfying dishes. Thankfully, [...]

We all have to start somewhere. That's the inspiration behind this small but mighty collection of recipes for absolute beginners. We're talking can-hardly-boil-water beginners. Maybe you just graduated from college [...]

With five simple techniques that pair fresh ingredients with any kind of noodle, you can create countless produce-based meals. Think about all the ways tomatoes become pasta sauce -- cherry [...]

Samin Nosrat will say it: Every year, the meal is a lot of the same. Here are five ways she adds brightness, crunch, freshness and flavor. Since my Iranian-immigrant mother [...]

Follow a simple formula for colorful, satisfying dishes that don't require turning on the oven or stove. Summer's bounty is so vibrant and delicious on its own, it's easy and [...]

Two grilling methods are all you need to cook summer's bounty, from broccoli to asparagus, cauliflower to tomatoes. Even leafy greens benefit from a brief turn on the grill. The [...]

Finished with creamy burrata and a sweet and tangy agrodolce sauce, this packed platter makes a glorious holiday meal. The sad truth about summer 2020 is that you may not [...]

For a light, celebratory meal, David Tanis looks to wild fish, arugula, spring vegetables, and, for dessert, pistachios and strawberries. Now that pandemic restrictions are easing, it's a sheer joy [...]

Cookouts are making a comeback, and these never-fail recipes will guarantee your best get-together yet. No vacations, no picnics, no concerts: Last summer left much to be desired. This year, [...]

After packing into New York City apartments for nearly 20 years, I finally have outdoor space, and so it follows that I am finally the owner of a grill. Grilling! [...]

The best, most adaptable tarts start with a store-bought puff pastry, to be topped with any fruits or vegetables you like. There are few culinary joys equal to biting into [...]

Intensely green, verging on chartreuse, plantains hang like chandeliers from tall broad-leafed plants across the Caribbean. The botanical name is Musa paradisiaca, the second word meaning ''of paradise.'' The plátano [...]

Swallows like fufu are a simple yet ingenious staple that pull the best of nourishing, everyday vegetable soups and stews into every bite. There is an art to eating swallows: [...]

With this foundation of vegetables and water, delicious, homemade soup doesn't have to be complicated. Adding personality is up to you. If a pot of homemade soup brings to mind [...]

Hello and welcome to Five Weeknight Dishes. As we plod through these first few weeks of 2021, I felt the best thing I could do for you was to tell [...]

Laura Kim shares a recipe for an updated version of a dish her mother used to make to entice her to eat vegetables. When Laura Kim was a child, her [...]

''I like the food here,'' my dad would unfailingly say to me as he pulled open the aluminum-framed, oil-smudged glass door at Sun Lok Kee, a Mott Street stalwart that [...]

David Tanis set out to create an exceptional black bean burger, and a whole summer menu to go with it. A friend asked me what I was planning for my [...]

Finished with creamy burrata and a sweet and tangy agrodolce sauce, this packed platter makes a glorious holiday meal. The sad truth about summer 2020 is that you may not [...]

You're so close to a big pot of beans, baked oats, pasta with tuna, a vegetable soup and a hearty crumb cake. Melissa Clark can get you there. I've cooked [...]

Yotam Ottolenghi lets ingredients take the lead when developing recipes, and Swiss chard often is tucked into something carby and dotted with cream. LONDON -- I am routinely asked to [...]

Pajeon, Korean scallion pancakes packed with vegetables, make for an easy, vegetarian weeknight meal with a kimchi kick. Pajeon, those crisp-edged, scallion-filled Korean pancakes, are delectable in any weather. But [...]

LONDON -- There are a few ingredients that I now keep safely up my sleeve and add to my food only as an absolute last resort. I do this because [...]

Breaking from Julia Child isn't easy -- except when it comes to ratatouille. For most other French classics, I'll do whatever Julia, the doyenne of French cuisine, commands, down to [...]

It has been christened the marrot. In the past year, several prominent restaurant chains have added plant-based burgers, sausages and ground beef to their menus, embracing a growing consumer demand [...]

There are so many reasons to adore shakshuka, but that savory gush of runny egg yolk is high on the list. That dish, a North African staple, involves poaching eggs [...]

Marsala isn't having a comeback. The fortified Sicilian wine hasn't gone anywhere. It's probably sitting in your pantry, where you left it, if you even left it there at all. [...]

Time: 45 minutes Yield: 4 servings 4 tablespoons extra-virgin olive oil 1 jalape±o, halved, seeded if desired, and finely chopped 6 garlic cloves, thinly sliced 1 tablespoon smoked paprika 1 [...]

Is ''ragoût'' just a five-dollar word for stew, or is there a difference? To me, the French word sounds more elegant and painstaking. (To be clear, we're not talking about [...]

Children don't really need cookbooks that are written just for them. They can learn at your elbow the way children have for hundreds of years. But cookbooks can be a [...]

I was talking about borscht the other day with a friend -- you know, as one does. Perhaps we were discussing the long-gone resorts of the Catskills, in the so-called [...]

We Americans don't cook nearly enough sausage bakes. In Britain, those glorious one-pan meals of vegetables topped with browned sausages are standard weeknight fare -- easy to throw together, endlessly [...]

Most American New Year's resolutions focus on how to eat less food. Mine are trained on ways to consume more.More dinner parties! More tackling of recipes that have been sitting [...]

Being a legume lover means I'll never go hungry. As someone who adores lentils, split peas, chickpeas, favas and dried kidney beans of every stripe, I keep them in spades [...]

Time: 30 minutes Yield: 2 or 4 servings 2 tablespoons olive oil ½ onion, sliced (optional) Salt and black pepper 4 to 6 cups of any chopped or sliced raw [...]