BACK in the ‘80s, a Paris chef came up with one of the smartest ideas for cooking meat ever devised. He cut veal thin and pounded it even thinner to make it as tender as possible, then seared it so ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

If you’re starting with lobster ravioli, the sauce should know its place. This light cream sauce has just enough lemon and ...

For reasons I would not want to repeat, I recently enjoyed a couple of weeks of being cooked for by a consort who was happy to shop and chop and even do dishes if only I would tell him what to make ...

From New York Times Cooking: Bubbling sage leaves in olive oil until sizzling provides crisp thrills in this simple, flavorful combination of salty cheese and sweet apples, while the resulting ...