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

Yes, you can freeze fall harvest minestrone. Let the soup come to room temperature in under two hours, then ladle it into freezer-safe, airtight containers. Freeze the soup for up to two months. Thaw ...

This extra-garlicky mustard vinaigrette, with garlic gently sizzled in olive oil and enhanced by Dijon mustard and vinegar, ...

Chef Lisa Heidelberg Serves: 6-8 Ingredients: Directions: 1. Heat oven to 425°F. Toss cubed squash with 1 tbsp olive oil, a ...

Chef Adrianne Calvo shares recipes from her new cookbook “Maximum Flavor.” ...

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 ...

The limited-time holiday recipe is also now available online for the first time, making it easier for pet parents to give ...

These hands-on, farm-to-table classes bring people together to cook and share a locally grown meal while learning skills and ...

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

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

Halloween is just around the corner, making it the perfect time to get your party prep sorted! Hosting a ghoulish gathering ...

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