To celebrate the 10th anniversary of New York Times Cooking, we published “ Our 50 Greatest Hits, According to You ,” a small ...

For the 10th anniversary of NYT Cooking, we’ve collected recipes that racked up five-star ratings, topped our charts and went ...

You can make Ali Slagle’s pulled pork, a four-ingredient magic trick with pickled jalapeño, fish sauce and brown sugar, in a ...

One of my all time favorite NYT Cooking recipes,” one says. “Try this, you will not regret it,” another writes.

Use white meat or dark meat, or mix ‘em together for Lidey’s white chicken chili. It’s paler than most chilis because of the ...

Jollof rice, chile crisp fettuccine Alfredo, sheet-pan gnocchi and plenty more meatless marvels.

Weeknight winners I turn to again and again: kimchi fried rice, hot honey shrimp, and pasta alla vodka.

To celebrated the app’s 10th anniversary, we shared a wide-ranging list of the best recipes. Tell us which ones you love most ...

Tofu and tomatoes are good friends — something I’ve learned with Hana Asbrink’s cold tofu salad with tomatoes and peaches and ...

Seven ingredients, five stars, 14,000 ratings and 41 years of being a stone-cold, stone-fruit classic.