Traditional XO sauce is made from a pricey mélange of dried scallops, dried shrimp and cured Chinese ham. Dolloped on noodles ...

Finally, it’s the birthday of Rickie Lee Jones. She is 70. Here she is on “The Old Grey Whistle Test ,” London, 1979. Kid ...

A November dinner with friends is for cooking whatever you want, like roasted brussels sprouts Caesar or a caramelized onion ...

Front yards transformed to tiny crop farms in Los Angeles provide vegetables to dozens of families and use a fraction of the ...

Inspired by chirashi, Kay Chun’s one-pot dinner combines plump, silky salmon with vinegared rice, crunchy cucumbers, cabbage ...

I’ll certainly be reaching for Yasmin Fahr’s lemony chicken-feta meatball soup with spinach all winter long. The combination ...

“I was thinking I’d make chili this week.” “The Pierre Franey turkey chili?” ...

Ali Slagle’s lemon-pepper tofu and snap peas (above) especially caught my ATLien eye. She didn’t exactly set out to put tofu ...

By Melissa Clark Hetal Vasavada’s badam burfi bark, adapted by Priya Krishna.Credit...Armando Rafael for The New York Times.

Ceviche, quinoa, sushi — the nation’s kaleidoscopic culinary traditions are earning popularity and prestige around the world.

First, whole sage leaves fry in melted butter for a pretty garnish that offers pleasurable crispy bits. The butter ends up browned, nutty and infused with the herb’s woodsy aroma, and helps other ...