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 ...

An easy, elegant side that brings out the softer, sweeter side of spring vegetables, it's the perfect addition to your spring ...

carry a leek or a scallion? Something to think about. Tanya Sichynsky is an editor for the Food and Cooking sections of The Times and the author of The Veggie, a weekly vegetarian newsletter.

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

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 ...

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 ...

Chef Roy Choi is proving that healthy food doesn't have to mean bland food. On Tuesday, Choi stopped by "Good Morning America" and "GMA3" to demo three standouts from the book: Cold Bibim Noodle Salad ...