We all have our carb of choice and mine is rice. I eat it almost every day, plain, as a companion to olive-oil-crisped eggs, ...

Scallion-infused oil, or pa gireum in Korean, is a fragrant way to start a skillet rice dish. If you prefer to cook rice in a rice cooker (we don’t blame you), sizzle the scallions in the oil as ...

Chef Ricardo Castro shares his pro secrets for authentic, tasty fried rice that’s quick and easy to put together on a busy weeknight. Chef Ricardo’s Egg Fried Rice Drizzle clear oil in ...

Alton Brown's Ginger-Glazed Carrots only require four ingredients: carrots, ginger beer, butter, and chili powder. The ...

If you don't use aromatics when cooking, you're missing out on a huge amount of flavor. Here's how to use them to enhance all ...

Molly Yeh has a gift for turning everyday ingredients into something extra cozy, and her busy day hotdish is no exception.

The savory blend of shrimp, chicken, and bacon and the fact that it comes together in 30 minutes makes this dish a total ...

1. Bring 2 cups of water to a boil. Add the salt, pepper, and paprika. Reduce the heat to a simmer. Then add the grits, ...

Celebrate spring’s freshest vegetables with these flaky potpies from cookbook author and former Washington State ...

Fresh ideas for dinner can spring from so many places: the pages of a new cookbook or food magazine, a funny TikTok or ...

Naturally, you’ll want to subscribe to get all the recipes at New York Times Cooking (and thanks to you if you already do).

Ina Garten's favorite weeknight pasta is perfect for a quick dinner, and her comforting mac and cheese will win everyone over ...