Pour the white wine in the skillet with the excess salmon flakes. Then add the garlic, chicken broth, lemon (zest and juice), ...

Here's a simple dinner that provides a warm charm, with tender medallions of pork covered by a silky, lemon-wine sauce. Each ...

But we here at New York Times Cooking are all about solutions. Genevieve Ko has created a terrific guide to egg substitutes ...

This moment in the year is so meh. The landscape looks like a crime scene, the crisp spring produce hasn’t arrived at the ...

For the 19th SAG Awards, they served Roasted beets and blood oranges with feta and black olives, Slow-roasted salmon with ...

The Barefoot Contessa cookbook author, television host, and food entrepreneur shares cooking techniques and secret ...

Raw seafood dishes are more than just sushi and sashimi. Take a look at favorite raw fish delicacies from coastal communities ...

Use a meat mallet or rolling pin to gently pound veal cutlets 1/2-inch thick. Sprinkle both sides of the cutlets with salt and pepper and dip into flour, lightly coating both sides. Shake cutlets to ...

The second episode of Gordon Ramsay's "Next Level Chef" featured a Connecticut caterer competing for mentorship from the chef ...

Simply cook quinoa as per instructions and let it cool. Stir in some sliced figs, cucumbers, red onions, spinach, and toasted ...

Stewart shared more details on her website, where she explained the dish “showcases the pressed, salted, and air-dried roe of gray mullet or tuna, which has a unique pungent flavor” and it makes “a ...

This has been the snowiest and chilliest winter in many years. Winter is cold and flu season. When you’re tired, sick and ...