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Time: 55 minutes Yield: 4 to 6 servings 4 tablespoons unsalted butter 1 large yellow or white onion, sliced (about 1½ cups) 6 garlic cloves Salt and pepper 2 pounds [...]

Time: 30 minutes Yield: 4 servings 2 tablespoons finely grated or minced fresh ginger 3 garlic cloves, finely grated or minced 1 teaspoon ground cumin, plus more for serving 1 [...]

Time: 25 minutes Yield: 4 servings 2 tablespoons neutral oil, such as safflower or grapeseed 4 garlic cloves, thinly sliced 1 (2-inch) knob ginger, cut into matchsticks Fine sea salt [...]

In this recipe, pork chops are draped in ginger butter and a sticky-sweet whiskey sauce to deliver a luxurious taste. The ingredient list here is minimal thanks to unsulphured molasses, [...]

How classic Hainanese chicken rice evolved but still tastes like home. From last Lunar New Year to this one, my life has gone through challenges and changes, and I wanted [...]

Melissa Clark updates the classic, using fresh tomatoes and ginger for a lighter, brighter weeknight meal. Meatballs in tomato sauce are a comforting thing, a ruddy, garlicky Italian American classic [...]

A gingery peanut sauce finishes Melissa Clark's latest, which is just as much about the skin as it is the juicy dark meat. As juicy and succulent as the meat [...]

Time: 45 minutes Yield: 24 cookies » cup/100 grams turbinado sugar ¾ cup/150 grams granulated sugar 6 tablespoons/85 grams unsalted butter, melted and warm 2 tablespoons grapeseed or other neutral [...]

Time: 45 minutes Yield: 3 to 4 servings 2 cups pineapple chunks, in 1-inch pieces 2 tablespoons dark brown sugar 2 tablespoons extra-virgin olive oil 4 teaspoons finely grated fresh [...]

Salmon, gently roasted to a buttery medium-rare, stars in this mix of juicy, crunchy, creamy, spicy and sweet. Both the salad and the salmon can be made two days ahead, [...]

Byline: Hetty Lui McKinnon and Lisa Lin Keo me xung is a Vietnamese candy made with peanuts and sesame seeds usually eaten during Tet (Lunar New Year), although it can [...]

Byline: Hetty Lui McKinnon and Lisa Lin Keo me xung is a Vietnamese candy made with peanuts and sesame seeds usually eaten during Tet (Lunar New Year), although it can [...]

Byline: Sonja Overhiser and Alex Overhiser These chewy ginger cookies are dressed up for the holidays with a layer of sparkling snow: a smear of white chocolate and sprinkles. Kids [...]

Here are five dishes, all featured in the new edition of ''The Essential New York Times Cookbook,'' that will shine on your table. What does it mean to explore a [...]

Byline: Ellie Krieger This salad is a quadruple-threat of refreshment, with each of its four main elements offering a unique layer of quenching flavor. At its base are two cooling [...]

Quickly cook main ingredients over direct heat, then flavor them with bright, fresh seasonings. Fire is a mighty ingredient all on its own, adding an alluring smokiness to meat, seafood, [...]

With this foundation of vegetables and water, delicious, homemade soup doesn't have to be complicated. Adding personality is up to you. If a pot of homemade soup brings to mind [...]

Byline: Ann Maloney Whenever someone shares a recipe with me, I feel honored and pretty darn confident that it will be good. There is a reason a dish travels from [...]

Bend the dessert rules this Thanksgiving: Skip the pie and churn some festive ice cream or sorbet instead. You don't need a psychic to tell you that Thanksgiving will be [...]

Galettes offer a better ratio of crust to filling than pie, and this one delivers a rich maple-pecan frangipane wrapped up in plenty of buttery, flaky pastry. If you are [...]

This twist on a buttery, garlicky scampi gets a sweet-tart lift from burst Sungold tomatoes and tangy fresh lime. For the occasional shrimp eater, it can be hard to get [...]

Hello and welcome to Five Weeknight Dishes. Instead of my usual introduction, I want to direct you to a letter that Sam Sifton sent out today about NYT Cooking and [...]

Alison Roman wants cooking to be unfussy and flexible, and this brothy, spicy dish, full of ingredients you probably already have on hand, is just that. I pride myself on [...]

A well-seasoned coleslaw is an essential element to barbecue, though the slaw that shows up on your table depends on where you smoke and eat your meat. Dutch immigrants brought [...]

Byline: Deb Lindsey Rachael Jackson, a writer for EatOrToss.com, recently joined The Washington Post Food section staff in answering questions about all things edible. Here are edited excerpts from that [...]

Byline: Bonnie S. Benwick Ginger-Marinated Zucchini With Lime Yogurt is a dish chock-full of contradictions, which might not exactly make it sound like something you'd want to try. But bear [...]

I used to have a hard time getting excited about ground turkey. In my mind, it was a more healthful but less flavorful substitute for ground pork -- a compromise, [...]

It was cold and rainy as I wandered the market the other day -- ''nice weather for ducks,'' as the old saying goes. I know it refers to damp meteorological [...]

Byline: Cathy Barrow In my family, cabbage rolls have been a potluck standard my whole life. My great-grandmother Agatha brought them to family gatherings, smothered in a sweet-and-sour tomato sauce [...]

Chicken in ginger-scallion sauce is to my friend Jade Zimmerman what bagels and lox are to me: the ultimate childhood comfort food. Jade's mother, Lan Hing Riggin, never had a [...]

As the availability of good, fat-marbled pork has risen, so has my adoration of that stalwart favorite, the bone-in pork chop. Things used to be different. For years, pigs were [...]