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 ...

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 ...

David Malosh for The New York Times. Food Stylist: Rebecca Jurkevich.

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

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

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 ...

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

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

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

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” ...

I’m dreaming of Sicily: the land, the sea, the food, the history. The olive trees, the grapevines, the wheat fields. The wild fennel and artichokes. The market stalls piled high with just-picked ...

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 ...