Health

Looking back at our favorite cookbooks of the year, their depth and scope is impressive. Among the authors are chefs,...

We open on my son Abe. He’s 2, seated in a high chair, and his hands are covered in flour...

For serving, fill a 12-inch skillet — we use one of those plug-in skillets so we don’t take up a...

Colibrí It’s been a busy year for Ricardo Zarate. The Peruvian chef formerly behind concepts Picca, Mo-Chica, Paiche, Rosaliné and...

Big, small, soft, hard, there’s no such thing as a wrong matzo ball. According to Shelli Azoff, co-owner of the...

My colleague Jeff Amlotte makes excellent lasagna. It’s in the vein of the 9 x 13 pans my mother used...

Hanukkah, a.k.a. major brisket season, is here. A classic Jewish holiday food, brisket is a cinch to prepare and a...

I’m sure you’ve seen the wonderful — and wonderfully easy — bar cookies that Times cooking columnist Ben Mims developed...

Pressure cooker/Multicooker: Follow the same instructions but in step 5 use your stovetop pressure cooker or the sauté function of...

Drivers would catch a whiff of Don Christopher’s success miles before they reached Gilroy, the distinctive odor of garlic rolling...