Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

Sometimes you just want a big bowl of pasta with butter and Parmesan. Starchy, silky and salty, it’s always good — and practically foolproof. To make it a little more grown up, just take it one step ...

Bryan Gardner for The New York Times. Food Stylist: Brett Regot.

Bryan Gardner for The New York Times. Food Stylist: Brett Regot Bryan Gardner for The New York Times. Food Stylist: Brett Regot.

Nico Schinco for The New York Times. Food Stylist: Barrett Washburne.

Colorful and meatless, sweet and fiery, this sheet-pan dinner is an exuberant combination of cold-weather vegetables and warming spices that will perk up any weeknight. Although the recipe takes about ...

Marcus Nilsson for The New York Times; Food Stylist: Maggie Ruggiero. Prop Stylist: Megan Hedgpeth.

David Malosh for The New York Times. Food Stylist: Simon Andrews.

Tortang talong, a comforting eggplant omelet, was one of the first dishes that Tita Becky, a content creator focused on Filipino cooking, learned to make when she was little. Back in Santa Rosa, in ...

Joe Lingeman for The New York Times. Food Stylist: Cyd Raftus McDowell.

This citrus-based shrub, in which lemon and grapefruit peels are muddled with sugar, black peppercorns, thyme, cloves and bay leaves before being combined with citrus juice, acts as a lightly spiced ...

What makes these cookies truly “perfect” isn’t anything radical; it’s simply an attention to detail. The pastry chef Ravneet Gill was meticulous in developing her recipe, and all of her instructions ...