What we — readers and staff members — are clicking on and cooking, and can’t stop thinking about.

Including a bean-based Japanese curry, Genevieve Ko’s dan dan noodles and our very beloved chicken shawarma. Hello! Mia here, filling in for Emily today.

Mark Bittman’s salmon roasted in butter, and more of our most popular recipes from the week. By Mia Leimkuhler What we — ...

Ready in 20 minutes, it’s filled with all the seasonal vegetables I like best: asparagus, two kinds of peas (sugar snap and ...

A, Popeyes, Raising Cane’s and now Bojangles have their eyes fixed on the Big Apple. By Max Berlinger Timothy Williams recently adopted a new Sunday morning routine: On his way to church in ...

Ashley Lonsdale uses turmeric and cumin to deepen the broth of this quick and clever noodle soup with ground pork. Those are ...

Chorba beida (chicken and chickpea soup): This mildly spiced North African soup gains its plush texture from whisking an egg ...

Culinary jobs have the potential to be a perfect fit, and a new effort is afoot to help autistic workers land them.

Crispy coconut asparagus and green bean salad: In this wonderfully surprising take on fresh spring vegetables, Yotam ...

At Ouest, on the Upper West Side, and other Manhattan restaurants, he served robust dishes in a style he called “haute ...

The minute you buy this herb, you’re racing to use it up. Anxiety be gone! Try a feta-ranch wedge salad, a dill Dutch baby and these other recipes.

Angel hair pasta: In his lively take on a beloved Italian classic, Dan Pelosi blisters fresh cherry tomatoes in a garlic-basil butter, then showers them with Parmesan. And if angel hair pasta isn’t ...