Piperade, a classic Basque dish of stewed peppers, onions and tomatoes, becomes a flavorful sauce for this pasta. Colorful bell…
This one-pot meal, which is inspired by chirashi, or Japanese rice and raw fish bowls, features a savory vinegared rice…
Consumed plainly or with a salt sprinkle, fresh watermelon conjures warm-weather memories. In the U.S. (primarily in the American South),…
Esquites are the salad form of elotes, charcoal-grilled Mexican corn on the cob that is slathered with a creamy sauce,…
Tanya Sichynsky, a New York Times Cooking editor, tops salty, snappy grilled hot dogs with bright pico de gallo. Combining…
Fans of Midwestern-style beer brats have strong opinions about the best way to prepare them. Some like to simmer the…
This is a very simple, but quite wonderful dessert, best made with sweet, ripe, fragrant berries, which complements the tannins…
Many traditional pasta salad recipes call for a heavy mayonnaise-based dressing, but this one combines tahini and Parmesan for a…
Rich and creamy in texture, and full of sweet-savory onion flavor, this rather mild-looking pasta packs a wallop on the…
Think of this as a grown-up, but not too grown-up, spritz. Here, grapefruit brightens and plays up the wine’s light…
Collect the juiciest, ripest tomatoes you can find for this salad (the sweeter and fruitier, the better), which is amplified…
This sweet-savory, crunchy-creamy dish nods to California summers, when a drive to the market can often end with avocados and…