Make this five-star recipe for Seattle-style chicken teriyaki, or make the sauce to gloss over whatever you’d like.

Naturally, you’ll want to subscribe to get all the recipes at New York Times Cooking (and thanks to you if you already do).

Chicken Florentine, beef fried rice, and ham and potato soup are quick to make and easy to love.

By Sam Sifton Alex Witchel’s classic deviled eggs.Credit...Christopher Testani for The New York Times. Food Stylist: Simon ...

On the savory side of the carrot kingdom are Alexa Weibel’s new roasted carrots with whipped tahini. As someone who can’t ...

Zainab Shah’s beef and shishito stir-fry gets plenty of oomph from a quick soy marinade and a hefty dose of black pepper.

The first thing you need to know about Confidant is that it’s in Industry City. The second thing is that it’s a fine-dining ...

General manager Brandon Beane stated three weeks ago at the NFL owners’ meeting that the sides are significantly far apart.

When President Trump’s steep tariffs threatened to send the price of iPhones soaring, Apple’s chief executive, Tim Cook, ...

Bordered to the west by the Adriatic Sea, the Republic of Croatia is a popular holiday destination along the coast and in ...

For years a textile mill gave farmers its sewage sludge as free fertilizer. Today the land is full of “forever chemicals.” ...

Hekima Hapa runs around with her four children, teaches a sewing class in Brooklyn and ends her day by burning a little sage.