Image Sarah DiGregorio’s corned beef with cabbage.Credit...Julia Gartland for The New York Times. Food Stylist: LIza Jernow.

Spring minestrone with kale and pasta is both buoying and satisfying.

Like: crispy halloumi with tomatoes and white beans, roasted chicken thighs with hot honey and lime, Turkish eggs with yogurt ...

It reminds you that food is more than sustenance, that recipes carry memories and that even the mundane, day-to-day ones can be happy. It can be enough to bring you back to the stove. Still, we’re in ...

Adding a spoonful of marmalade to savory and sweet dishes chases winter grayness away. With so little seasonal produce to ...

The best pastas have a hole in them, allowing them to catch vegan caramelized cabbage, creamy beans or cauliflower Alfredo sauce.

Here’s what to know, along with healthy recipes from New York Times Cooking. It’s rich in vitamin K. Cabbage looks like a head of lettuce, but it’s actually a cruciferous vegetable, part of the family ...

Social media influencers have picked up on the age-old tradition of having soup in the morning. It’s one you can enjoy too.

Salmon gyro bowls: Instead of spit-roasted meat and pita, Ifrah F. Ahmed’s fresh take on Greek gyros features silky salmon ...

A new history by Luke Barr chronicles the innovations, excesses and chauvinism of the French chefs who spawned a revolution ...

Eddie Huang’s Baohaus makes a return, Da Toscano moves into the Iroquois Hotel and more restaurant news.