Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

Linda Xiao for The New York Times. Food Stylist: Judy Kim.

Julia Gartland for The New York Times. Food Stylist: Yossy Arefi.

Christopher Testani for The New York Times. Food Stylist: Anna Billingskog.

Marcus Nilsson for The New York Times; Food Stylist: Maggie Ruggiero. Prop Stylist: Megan Hedgpeth.

Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.

Sometimes you just want a big bowl of pasta with butter and Parmesan. Starchy, silky and salty, it’s always good — and practically foolproof. To make it a little more grown up, just take it one step ...

Nico Schinco for The New York Times. Food Stylist: Barrett Washburne.

Keeping mixture at a steady simmer, return meat and accumulated juices to pan. Cook, turning two or three times, until meat is done to your liking (125 degrees internal temperature for medium-rare).

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 ...

Christopher Testani for The New York Times. Food Stylist: Barrett Washburne.

At the Brooklyn restaurant Chez Ma Tante, the brunch pancakes come two to an order, big as dessert plates and almost burnt. “I knew I wanted them to be really, really crispy,” said the chef de cuisine ...