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 ...

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

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

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 ...

There’s always an obstacle when adapting a chef’s recipe for the home cook. Sometimes, it’s hard-to-find ingredients. Sometimes, it’s painstaking technique. Usually, it’s both, and the recipe uses ...

Season the veal with the salt and pepper to taste, and then dredge it in the flour to coat all sides. Using the sauté function on high if available, heat the oil in the pressure cooker. Add the osso ...

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

Serigne Mbaye, the chef at the celebrated New Orleans restaurant Dakar, is not only excited to talk about rof when I call him, he’s in the process of making it. Rof is an herb-forward condiment ...