Food

With blueberry spoon cake for dessert, naturally.

By Sam Sifton

Chan chan yaki takes three superb ingredients and adds sautéed veggies and a glug of sake for a fast, filling, salty-sweet dinner.

By Mia Leimkuhler

Something out there, something delicious, is speaking to you. Heed its call.

By Sam Sifton

A perfect Vietnamese coffee is reason enough to celebrate. But a few sweet treats can’t hurt.

Including a robust barbecue vegetable salad with peaches and crushed corn chips that I need to eat off a soggy paper plate by a pool, immediately.

By Tanya Sichynsky

Melissa Clark’s five-star recipe turns summer’s vibrant produce — tomatoes, eggplant, zucchini and peppers — into a must-eat French delight.

By Mia Leimkuhler

Plus: new French hotels, eel bento boxes in Long Island City and more recommendations from T Magazine.

By Devorah Lev-Tov

The French Riviera resort town brims with the unexpected, including a wealth of prehistory, ancient ruins and newer attractions.

By Chloé Braithwaite

New York’s Fulton Fish Market, which supplies the city with nearly half its seafood, is run by third-, fourth-, even sixth-generation fishmongers.

By Reggie Nadelson

She was, she said, unable to cook a basic meal into her mid-20s. But she went on to a successful career as a restaurateur and an authority on Asian cuisine.

By Alex Williams

By Melissa Clark

There’s no magic ingredient. You just need the right preparation.

By Eric Kim

In a small town near Rome, real nonnas teach the dying art of making farfalle, ravioli and other forms with a rolling pin, some flour and eggs.

By John Henderson

Dan Pelosi’s new recipe tosses the strands with olive oil, butter, garlic, herbs and blistered cherry tomatoes for a perfect pan of pasta.

By Emily Weinstein

While we wait for big heirlooms to peak, dive into curry tomatoes and chickpeas, chile-crisp tofu and vegan pesto pasta salad.

By Melissa Clark

Cook whatever you want to cook, however you want to cook it, without judgment.

By Sam Sifton

Crispy, golden, squeaky-centered halloumi croutons.

By Mia Leimkuhler

We have all weekend for chan chan yaki and cheesy pan pizza. Friday night is for superquick pantry pasta with tuna, scallions and capers.

By Sam Sifton

Burgers and hot dogs, yes, but also jerk oysters and crispy-bottomed seafood paella.

Especially when assembled with cold tofu, basil and mint, piled on top of whipped goat cheese or tossed with crunchy almonds and chewy berkoukes.

By Tanya Sichynsky

We’ve reached late July. Time to have some fun with our pestos and potato salads.

By Mia Leimkuhler

Plus: a Miami riverfront restaurant, cashmere blankets and more recommendations from T Magazine.

By Zoe Ruffner

San Diego serves up gorgeous beaches, arty neighborhoods and rich history, yet it still excels at being underrated.

By Freda Moon

His Texas-style brisket, made with exacting precision, inspired a generation of New York City pit masters, who opened a wave of smoky joints in the 2000s.

By Clay Risen

Hetty Lui McKinnon’s corn salad with mango and halloumi has raves for a reason.

By Melissa Clark

Sometimes, the easiest dishes are the toughest to get just right. Ali Slagle, who develops recipes for Times Cooking, wants to help home chefs make fan-favorite foods ‘with feeling.’

By Ali Slagle

Her refined palate and pursuit of excellence made her the city’s culinary matriarch, attracting diners and talent alike to Oregon. She died in a tubing accident.

By Kim Severson

Hallie Meyer’s new Brooklyn branch of her Irving Place spot deploys the signature cloud of panna on sundaes and affogatos.

By Florence Fabricant

The delicious drippings you get from roasting chicken thighs are tossed with cherry tomatoes, making them saltier and juicier.

By Emily Weinstein

Pete Wells is moving on from his role as the Times restaurant critic, a job with many rewards and maybe too many courses.

By Pete Wells

The Times’s restaurant critic is stepping down after a dozen years on the job. Here are some of his most engaging reviews and essays.

By Sara Bonisteel

A former pop-singer, a YouTuber and a pioneering C.E.O. are among the select five given a special government designation. And they’re sharing advice for home cooks.

By Hahna Yoon

Lemon and garlic chicken; skillet meatballs with peaches and basil; and grilled zucchini with miso glaze.

By Melissa Clark

The competitions can seem almost an afterthought as the country rolls out 80 pop-up restaurants and countless dining experiences to wow spectators.

By Priya Krishna

By employing creative techniques, cross-cultural flavors and heirloom grains, these six Parisian boulangeries will satisfy your cravings for the crustiest baguettes, the airiest brioches and the flakiest viennoiseries.

By Anya von Bremzen

Cook anyway, for the benefit of others and yourself.

By Sam Sifton

Spicy brines, baseball debacles and burger accouterments: Pickles are easy to get caught in, and even easier to enjoy.

By Sarah Diamond

A family celebrated the arrival of a special artwork at their home by inviting its maker to stay — and cooking her an oceanside dinner.

By Kate Guadagnino

Hot weather calls for this sweet-savory banchan and an ice-cold beer.

By Mia Leimkuhler

A chef offers expert advice on yielding perfectly succulent breasts and thighs (bone-in or boneless) every time.

By Clare de Boer