Naturally, you’ll want to subscribe to get all the recipes at New York Times Cooking (and thanks to you if you already do).

Smith’s Chef Jeff Jackson Recipe Queso Fundido with Chorizo Ingredients 1/2 lb. chorizo 1 shallot, minced 1 tsp. garlic, ...

You'll toss sautéed shrimp and sugar snap peas with pasta, add a quick salad, and if you like, end the meal with a scoop of ...

Classic Mediterranean ingredients like roasted red peppers, hearts of palm, kalamata olives, red onion, garlic and a generous ...

When I want something that’s both wholesome and packed with flavor, this Grilled Chicken Avocado Salad is my go-to. It’s ...

These easy sandwich recipes take no more than 20 minutes to make and are full of flavor, from refreshing veggie fillings to ...

When I want something quick, healthy, and full of natural flavor, this Egg, Avocado, and Tomato Salad always hits the spot.

If you cannot bear the idea of raisins, but still like the idea of a raw carrot salad, we created a fancied-up version of the ...

Baobab, a nutrient-rich fruit from Africa, is taking the culinary world by storm with its versatility and health benefits ...

FARGO — This Chickpea Chopped Salad has become a weekly staple ... The recipe also includes one ripe avocado, which adds a creamy richness to the salad and balances out the stronger flavors.

Fresh herbs can totally change the way your food tastes—in the best way. Just a sprinkle, a quick chop, or a few leaves can ...

Lunch at Kitchen Social is a breezy affair. The dining room is sunny and spacious. The seating is comfortable, and the views ...