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 ...

David Malosh for The New York Times. Food Stylist: Spencer Richards. David Malosh for The New York Times. Food Stylist: Spencer Richards.

This ultrasimple bean soup has been on the menu at the U.S. Senate Dining Room and served to senators and their staff for more than 100 years. Even as politics have changed, this soup has remained ...

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

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 ...

Marinara, pomodoro, puttanesca, arrabbiata, amatriciana: Maybe you made it yourself, or maybe you poured it from a jar. There is clearly no single way to make pasta sauce. No matter what “red sauce” ...

David Malosh for The New York Times. Food Stylist: Barrett Washburne.

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 ...

Julia Gartland for The New York Times. Food Stylist: Yossy Arefi.

Bryan Gardner for The New York Times. Food Stylist: Brett Regot Bryan Gardner for The New York Times. Food Stylist: Brett Regot.

Christopher Testani for The New York Times. Food Stylist: Yossy Arefi.

Christopher Testani for The New York Times. Food Stylist: Anna Billingskog.