Kate Sears for The New York Times. Food Stylist: Barrett Washburne.

Julia Gartland for The New York Times. Food Stylist: Monica Pierini.

In this recipe, Edna Lewis and Scott Peacock call for an overnight brine for the chicken and a further buttermilk bath that should last for 8 to 12 hours. That’s a lot of unattended prep time before ...

While most pumpkin cookies skew cakey, these bars are as rich and chewy as the center of a chocolate chip cookie. To counteract the added moisture from the pumpkin purée, this recipe has a few tricks ...

Quarter the cabbage through the core; cut out the core. Cut the quarters crosswise in half; finely shred, using a sharp knife. Place shredded cabbage in a very large bowl or pot (you will have about 5 ...

Armando Rafael for The New York Times. Food Stylist: Monica Pierini. Armando Rafael for The New York Times. Food Stylist: Monica Pierini.

Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.

Nico Schinco for The New York Times. Food Stylist: Kaitlin Wayne.

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

David Malosh for The New York Times. Food Stylist: Hadas Smirnoff. David Malosh for The New York Times. Food Stylist: Hadas Smirnoff.

Brussels sprouts are quite possibly the best vegetable you can make in an air fryer; the leaves turn brittle and delightfully crunchy. Here they are paired with slivers of garlic, which turn into ...

Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.