The lasagna called for a ragù of not only dried porcini, soaked and strained, but also nearly three pounds of fresh mushrooms ...

The brilliance of this recipe is that it presents like a “restaurant dish” — it’s so thoughtful about flavor and presentation ...

For Kim Severson, a reporter based in Atlanta who writes about food culture for The Times, the way we eat reflects where we ...

Just in time for Lunar New Year, five of our New York Times Cooking recipe developers have shared ... unsurprisingly, there’s a vegetarian dumpling banger from Hetty Lui McKinnon, and Genevieve ...

Featured Recipe View Recipe → We’re also halfway through New York Times Cooking’s Dumpling ... Her gok jai (vegetable crystal dumplings) are a vegetarian take on a specialty of Zhongshan ...

Her 2020 cookbook, “Jikoni,” has the subtitle “Proudly Inauthentic Recipes From an Immigrant ... She dusted it with furikake — she makes a vegetarian version from scratch, swapping out ...

so flavorful recipes she’s known for. By Melissa Clark Hetty Lui McKinnon’s sheet-pan coconut curry with squash and tofu.Credit...Linda Xiao for The New York Times. Food Stylist: Judy Kim.

You know a recipe has a “lightbulb moment” when you make it and you can’t get over how good it is, how excellent its ratio of ...

Some recipes call for fresh leaves while others use fermented ones. Timoshkina encourages cooks to experiment. For a vegetarian version ... For more than a century, Times Union photographers have been ...

One food site, for example, serves up a “French Kiss” vegan Valentine’s Day menu of vegetable soup with pesto, a vegetarian ...

the students and Chef Josh prepared a delicious vegetarian version. The recipe for harira below is slightly different as it includes lamb. The recipe is modified from the New York Times' food ...

TAMPA — It was barely 11:30 a.m., but the dining room was already packed. Still damp from a morning of cold and misty rain, a lunchtime crowd stood shoulder-to-shoulder inside the tiny West Cass ...