Linda Xiao for The New York Times. Food Stylist: Judy Kim.

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

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 ...

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

Armando Rafael for The New York Times. Food Stylist: Simon Andrews.

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

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

Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.

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

Keeping mixture at a steady simmer, return meat and accumulated juices to pan. Cook, turning two or three times, until meat is done to your liking (125 degrees internal temperature for medium-rare).

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 ...

At the Brooklyn restaurant Chez Ma Tante, the brunch pancakes come two to an order, big as dessert plates and almost burnt. “I knew I wanted them to be really, really crispy,” said the chef de cuisine ...