Roasted salmon glazed with brown sugar and mustard, a New York Times Cooking classic with over 18,000 reviews.

Hetty Lui McKinnon takes one of my favorite fast ingredients, shelf-stable gnocchi, and makes it the base of a ...

By Mia Leimkuhler Samin Nosrat’s house dressing.Credit...Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.

When it’s too hot to cook, or even chew, a cold soup might be the perfect answer. Cold fruit- and vegetable-based soups are a ...

In sweaty-knee conditions, cooking absolutely has to be quick and efficient, with recipes designed to help you keep your cool ...

Ginger-dill salmon: Ali Slagle takes less than 30 minutes to coax bright, intense flavor from a handful of ingredients: ...

Lemon olive-oil ice cream: A dessert equally cooling, bright and sassy, Yossy Arefi’s homemade, custard-based ice cream is ...

It relies on pantry staples — white wine vinegar, sugar, (optional) cumin seeds, olive oil — and hearty vegetables that can ...

Preserved lemon adds its salty, fermented punch to a seven-ingredient pasta.

And this classic recipe, with its easy, buttery biscuits and simply macerated berries, is the one to make over and over.

The Times plans to work with cooking creators and its own staff to build up a video slate, beginning with a weekend baking ...

Crunchy and cool, Sichuan cucumber salad is one of the most refreshing dishes you can eat on a sweltering day. Zainab Shah ...