1. Slit the shrimp along the outer curved side and pull out the vein. Cut the slit a little deeper so the shrimp open when ...

This one — inspired by a cutout recipe that my mom keeps in a big binder — stars snap peas and baby new potatoes. It also has ...

April has been a pretty good month for eating out with trips to Acme Fire Cult, the Corinthia London, both the Rows (One Club Row and Row on 5) among others.

Sweet salads are back — not with irony, but with curiosity. Among them, gelatin salads are having a particular moment. Molly ...

This brand was a unanimous “no” for all of us. It’s labeled as a Creamy Caesar-flavored yogurt dressing and dip, and the tart ...

Springtime is simply sublime — and not just because the days are finally getting longer and warmer. It’s also the season for ...

The drive to Monroe might take you through some of central Virginia’s most picturesque countryside, which is a bonus. Rolling hills, pastoral farmland, and the Blue Ridge Mountains creating a dramatic ...

Clementine Haxby, chef and nutritional advisor for The Salad Project, shares three high-protein, fiber-packed salad recipes ...

As consumers increasingly seek out fresher, healthier options in a quick-service setting, brands positioning themselves as ...

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

They may not be the sexiest vegetable, but carrots are so dependable and versatile. While they great in a show-stopping ...