The real spring vegetable here is the spinach, lush and beautiful at this time of year. You can always get red peppers in a supermarket, and when you cook them for a while, as you do here, even the ...

I grew up before sheet-pan dinners. In fact, I grew up before sheet pans were a thing in home kitchens at all. True, we had jellyroll pans, which were of a similar shape and size. But these were used ...

Whole-wheat flour gives these muffins a rich, nutty flavor that’s extra satisfying on fall days. Even though this recipe uses all whole-grain flour, the muffins stay light and tender in texture and ...

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

Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell. Prop Stylist: Paige Hicks.

Juicy jalapeños offer discernible heat, but they have a higher purpose beyond that: They provide welcome freshness with their distinct vegetal flavor. When blitzed with aromatic cilantro stems and ...

David Malosh for The New York Times. Food Stylist: Simon Andrews.

Cheese-filled tortellini serve as a soft, plush base for this comforting pasta salad, which is studded with sweet sugar-snap peas and sliced fennel. The herb-flecked green goddess dressing is creamy ...

Tomato Salad With Cucumber and Ginger Alexa Weibel Cucumber Salsa Salad Martha Rose Shulman Herbed Cucumber-Yogurt Salad David Tanis Cucumber Salad With Soy, Ginger and Garlic Martha Rose Shulman ...

This is inspired by a recipe by Andrea Chesman, who has some wonderful grilling ideas for tofu in her book "The Vegetarian Grill." It makes enough marinade or dipping sauce for a pound of tofu.

Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.

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 ...