Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne.

Christopher Testani for The New York Times. Food Stylist: Barrett Washburne.

Every Monday, you can find a pot of red beans and rice cooking in someone’s kitchen in New Orleans. The food writer and New Orleans bon vivant Pableaux Johnson, who died in 2025, was no exception. He ...

How to Cook Chicken Breast How to Make Sourdough Bread How to Scramble Eggs John Willoughby was for a long time the executive editor of Gourmet magazine and, for a longer time than that, the chef ...

Here's a warming, economical soup that combines cabbage with leeks, potatoes and plenty of black pepper. The potatoes melt slightly into the broth, making the texture silky, lush and even a bit sexy ...

Rachel Vanni for The New York Times. Food Stylist: Spencer Richards. Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.

Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.

Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.

Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.

Of all the soups in the American canon, chowder is one of the most divisive. Is it even a soup or more of a stew? Are clams or other seafood mandatory? Should it be white, clear or tomato-red? And ...

Baking pearl couscous with chickpeas, roasted tomatoes and garlic results in a one-pan vegetarian meal that’s cozy and very savory, especially if you use a flavorful stock for cooking. Soft and almost ...