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

39 quite odd, yet nevertheless fierce cooking viewpoints, as shared by home cooks in this online thread.

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 ...

Have rice ready. If chilled, remove from refrigerator.

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 ...

Discover how Italian cooking transforms kale into a comforting, flavorful dish with simple ingredients and traditional ...

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

A quick, nutritious meal combines protein, veggies and a bold dressing for flavor and balance. Canned tuna, kimchi and mayo create a versatile base for salads, grains or noodles. Add crunch and spice ...

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

Karnataka artist Amar Kale has set a Guinness World Record by creating a 1,892.5-square-foot painting using turmeric and ...