Melissa Clark’s recipe layers textures and flavors in this generous weeknight dinner, inspired by shrimp fried rice.

My vegetarian tamale pie for old-school charm A classic French steak dinner And, white chocolate raspberry cookies Melissa ...

Curated Cuisine is a monthly series examining all things edible, from the chefs cooking the food to the writers reviewing the recipes. Meet the people shaping the food industry, both local and ...

When it comes to cooking there are endless tips and tricks out there. Amid all the needlessly complicated hacks and questionable TikTok recipes, it can be refreshing to get advice from people who ...

From New York Times Cooking: Pumpkin pie made with canned pumpkin is all well and good, but pumpkin pie made with fresh butternut squash purée is even better. Thin-skinned and easy to cut, butternut ...

Melissa Clark, food reporter for New York Times Cooking, joins TODAY to share her recipe for a tomato, eggplant and zucchini casserole and a cherry tomato Caesar salad.

Lovingly assembled by New York Times columnist Clark and Nantucket food publicist Mormar, this true foodie's cookbook features dishes from 18 restaurants representing the highest of high-end dining at ...