Two years ago, our cooking columnist Yewande Komolafe woke from a coma and soon learned her body would be profoundly altered.

Inspired by the base flavors of jollof rice, Kiano Moju swaps out standard tomato sauce for a slightly fruitier version made ...

Citrus-soy chicken ramen, salpicón de pescado and a mango lime loaf cake tangy enough to warm any freezing afternoon.

Hummus, bean salad and pasta pesto are the inspiration for these Melissa Clark recipes, each ready to warm you right up.

Brownies: How about a no-chop dessert? Melting a stick of butter with some chocolate chips makes Lidey Heuck’s moist, fudgy brownies an absolute snap. Plus, she whisks unsweetened cocoa powder into ...

Melissa Clark’s five-star green goddess roast chicken pairs inherently likable roast chicken with a zippy, herby, ...

Sticky toffee pudding, mug cake and Nutella pudding cake at the push of a button. When I first started working in food, I ...

Packed with vegetables and grains, this surprisingly simple from-scratch meal simmers away until it’s nourishing and so ...

Cabbage, sour cream and melty Gruyère star in Melissa Clark’s latest one-pot weeknight dinner.

My oatmeal pancakes are browned and crackly-edged on the outside, creamy and soft on the inside. Hello, friends. I hope ...

It is apparently very easy being (er, cooking) green if you’re a New York Times Cooking reader, as demonstrated by Melissa Clark’s beautifully emerald one-pan orzo with spinach and feta taking ...