The real spring vegetable here is the spinach, lush and beautiful at this time of year. You can always get red peppers in a supermarket, and when you cook them for a while, as you do here, even the ...

I grew up before sheet-pan dinners. In fact, I grew up before sheet pans were a thing in home kitchens at all. True, we had jellyroll pans, which were of a similar shape and size. But these were used ...

Whole-wheat flour gives these muffins a rich, nutty flavor that’s extra satisfying on fall days. Even though this recipe uses all whole-grain flour, the muffins stay light and tender in texture and ...

Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.

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

Juicy jalapeños offer discernible heat, but they have a higher purpose beyond that: They provide welcome freshness with their distinct vegetal flavor. When blitzed with aromatic cilantro stems and ...

David Malosh for The New York Times. Food Stylist: Simon Andrews.

Cheese-filled tortellini serve as a soft, plush base for this comforting pasta salad, which is studded with sweet sugar-snap peas and sliced fennel. The herb-flecked green goddess dressing is creamy ...

Tomato Salad With Cucumber and Ginger Alexa Weibel Cucumber Salsa Salad Martha Rose Shulman Herbed Cucumber-Yogurt Salad David Tanis Cucumber Salad With Soy, Ginger and Garlic Martha Rose Shulman ...

As Kitchen Princess noted over two years ago, there is more olive oil than food in this recipe. If you have a good nonstick pan, you can probably get away skipping the oil entirely and using a ...

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

Tortang talong, a comforting eggplant omelet, was one of the first dishes that Tita Becky, a content creator focused on Filipino cooking, learned to make when she was little. Back in Santa Rosa, in ...