Everyone’s right. “Deutsch” is German for “German.” A long time ago, a restaurant in Seattle started making personal-size ...

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 ...

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

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 ...

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

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.

Genevieve Ko’s curry roasted half chicken and peppers is another lovely meal. (Look at that rich orange color!) “It’s great ...

Take our roasted chicken thighs with hot honey and lime. You brush the chicken with a mixture of butter and hot sauce while ...

Hetty Lui McKinnon’s new sheet-pan coconut curry with squash and tofu is an excellent example of the so easy, so flavorful ...