Succulent, gently poached chicken, soothing soup, fragrant rice and a sparkly ginger-scallion sauce. What’s not to love?

This pasta with spinach, feta and yogurt is speedy, filling and easy to execute well. (Case in point: My teenager made it for ...

To hear the cook, writer and teacher Sonoko Sakai tell it, “1955 is the year my mother was liberated.” Several things ...

Speaking at a meeting with aid organizations last week, Peter Marocco, the Trump appointee who is now the director of the ...

In print, online and on the radio, he parlayed a savant’s mastery of his city’s restaurant menus and a love of the spotlight ...

Since moving to Portland, Ore., 30 years ago, Elsy Dinvil has quietly introduced home cooks and chefs to the cuisine and ...

For Kim Severson, a reporter based in Atlanta who writes about food culture for The Times, the way we eat reflects where we ...

Chickpeas aren’t peas; they’re beans. And more broadly, they’re pulses — a category of legumes celebrated for their copious ...

The chief said the loss of critical employees overseeing the nation’s food supply made his work impossible. Robert F. Kennedy ...

Soft potatoes, silky-sweet peppers and good ol’ chickpeas line the pan beneath the chicken, primed to absorb all the fragrant ...

Use my recipe to bake a batch of perfect potatoes, then let your family load them up however they like. Dinner, done.

Yasmin Khan’s recipe for roasted cauliflower soup, adapted by Mayukh Sen, is a gently spiced Palestinian stew, redolent with ...