Cooking some vegetables can reduce their vitamin and antioxidant content. Veggies such as bell peppers and broccoli are healthier raw than cooked. If you can't eat them raw, steaming is usually the ...

New features can help home cooks customize thousands of New York Times recipes. But our human editors remain in charge.

Sorghum, a versatile and nutritious grain, is becoming a popular choice for those looking to explore gluten-free options ...

Both speedy and comforting, Genevieve Ko’s quick turkey chili has the all spicy depth of a long-simmered chili recipe. But, ...

In this collection, we focus on dishes where dried or canned chickpeas are the main ingredient, but we also decided to include several braises and stews where these beans play an essential supporting ...

With these 22 easy apple cider recipes, you can infuse some of your favorite fall dishes with that spiced-apple flavor.

Have rice ready. If chilled, remove from refrigerator.

This easy harvest salad recipe has roasted sweet potatoes, honey crisp apples, goat cheese and candied pecans in a ...

With no evening plans, choose from 15 soups and stews spanning creamy chowders, brothy bowls, seafood, sausage, pork, ...

She demonstrates how to prepare two dinners that can each be transformed into a different lunch the following day. She begins ...

Fall vegetable recipes: 25 easy ideas for roasted sides, cozy soups, and hearty dinners. Find your new favorite way to cook ...

Choosing wisely can support gut health, boost your five-a-day and keep you fuller for longer. Here’s what to look for ...