Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

Sometimes you just want a big bowl of pasta with butter and Parmesan. Starchy, silky and salty, it’s always good — and practically foolproof. To make it a little more grown up, just take it one step ...

Even if you’re among the most ardent of restaurant fans, chances are good you haven’t been to all 50 spots on The New York Times 2026 Restaurant List, published Sept. 15. (Though, if you have, call us ...

A hearty spice-filled bundt cake made from grated apples and toasted nuts, then soaked in whiskey syrup, tastes like autumn and is great any time of year. Bundt cake, which is really just like an ...

What makes these cookies truly “perfect” isn’t anything radical; it’s simply an attention to detail. The pastry chef Ravneet Gill was meticulous in developing her recipe, and all of her instructions ...

Sang An for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.

Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.

Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.

Tortang talong, a comforting eggplant omelet, was one of the first dishes that Tita Becky, a content creator focused on Filipino cooking, learned to make when she was little. Back in Santa Rosa, in ...

Christopher Testani for The New York Times. Food Stylist: Barrett Washburne.

Nestled in a toasted bun, slathered with cream cheese and piled high with cooked onions and other toppings like sauerkraut and jalapeños, the split and seared Seattle dog is part of the city’s ...