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

In my quest to cook all of my January meals, tofu has come through, whether as a hearty breakfast scramble, a spicy braise or a companion to crispy coconut rice.

These vibrant dishes will warm you from the inside. Is it just me, or is it a bit chilly out there? All of my plans are getting canceled one by one, like dominoes, because it’s simply too cold to ...

A beefy, brothy Korean soup, is as reliable as it is ubiquitous.

Funnily enough, I’ve always loved the really fishy fishes — salmon, mackerel, trout — it was the plain white fish that I’d pass on. If that sounds like you or an eater in your home, try Yewande ...

And you probably will, too, after trying brown butter bucatini with charred cabbage, cabbage Parm and yamitsuki (Japanese ...

This creamy butternut squash and coconut noodle soup from Christian Reynoso boasts an incredible color and a perfectly ...

Christopher Testani for The New York Times. Food Stylist: Cyd Raftus McDowell.

Eleanore Park, an editor for New York Times Cooking and Food, uses skills she learned working in San Francisco restaurants.

Hunger has gripped the enclave, besieged by Israel, and the surge is a step toward alleviating it. But with Hamas asserting ...