Cookouts are making a comeback, and these never-fail recipes will guarantee your best get-together yet.
The best, most adaptable tarts start with a store-bought puff pastry, to be topped with any fruits or vegetables you like.
The latest cookbook from the chef of Le Bernardin focuses on simple, but stunning recipes for seasonal produce.
Forget whatever you’ve heard about which plants “love” which other plants. This isn’t Match.com for vegetables: There’s a science to it.
After a particularly long winter, these bright, fresh recipes will have you clamoring to eat greens.
With some trepidation, Gabrielle Hamilton puts her own spin on risi e bisi — rice and peas.
Spring starts with “A” for asparagus, one of the most versatile of vegetables. (Apologies to artichokes.)
These heartening recipes are here to convince you that comfort is best served by the spoonful.
A new study found that high school students aren’t getting enough produce.
J. Kenji López-Alt puts his fridge odds and ends to work in crunchy, savory, wildly adaptable jeon.
A diet full of highly processed foods with added sugars and salt promoted gut microbes linked to obesity, heart disease and diabetes.
Meal kits from your favorite restaurant, snacks that help you sleep and other ways the food world may respond in a year of big changes.
A growing body of research suggests that the foods you eat can affect how well you sleep, and your sleep patterns can affect your dietary choices.
The 2021 garden season officially begins this month, with the arrival of seed catalogs. Here’s what to expect after last year’s chaotic spring.
Laura Kim shares a recipe for an updated version of a dish her mother used to make to entice her to eat vegetables.
Banchan, the small dishes that often accompany a Korean meal, should be treasured in their own right.
Farmers’ market produce is at its peak, and David Tanis thinks you should simply let it shine on its own in this dinner.
American chefs are exploring the possibilities of plant-based salumi, and even home chefs can try their hand.
Who knows what the rest of 2020 will bring, but at least you’ll have quality pasta sauce to enjoy just like Nonna used to make.
When my daughters look back on the plague year and all its horrors, I hope they also remember the flowers.
During World War II, millions of Americans grew their own vegetables, but the movement was driven much more by government and corporate messaging than by the threat of starvation.
You can make these quick versions out of just about anything, including tomatoes and fennel.
Jesse Kamm makes this medley of vegetables and quinoa as often as twice a week.
If you don’t have a succession plan for your garden, there’s still time to make one. Here’s what it is and why you need it.
As the coronavirus drastically reorders society and economies, more Italians are returning to the agricultural jobs of their grandparents.
Finished with creamy burrata and a sweet and tangy agrodolce sauce, this packed platter makes a glorious holiday meal.
Blanch and freeze kale, collards and other leafy greens to maintain their bright flavor and texture.
Make a big pot, brimming with roots and greens from the crisper, for a little bit of comfort.
If it’s spring where you live, the time is now to start planning for your future fruits and vegetables.
There’s a lot you can do with the food scraps you usually throw away.
Ikebana’s most irreverent practitioner, the 80-year-old Kosen Ohtsubo, finds beauty in the banal.
A step-by-step guide to growing edible plants in the smallest of urban outdoor spaces.
Even the most well-meaning comments can have a big impact on a child’s body image and long-term relationship with food.
This starchy grain bowl makes use of those sturdy vegetables in your fridge.
The chef shares his recipe for a hearty broth-based dish, inspired by the version his grandmother used to make.
Wondering how you can make the most of your freezer and your food? Melissa Clark can help.
Our California restaurant critic, whose taste was shaped in family kitchens far from the subcontinent, picks dishes that show the cuisine’s many facets and techniques.