This recipe for oil-free lemon tahini dressing creates a creamy dressing that's completely dairy-free and vegan ...

Time to move over, mayonnaise. If you want to dress up a classic fish sandwich, these underrated toppings will take the ...

For the 10th anniversary of NYT Cooking, we’ve collected recipes that racked up five-star ratings, topped our charts and went ...

We make a mindful Mediterranean meal, grilling Chicken Shawarma right on the stovetop plus quick, fresh falafel.

The Israeli chef of Zahav in Philadelphia shares the secret to his smooth hummus.

Autumn is rolling in, so here are some comforting, vegan creamy bake dishes to try: including pasta bake and cauliflower ...

It's hard to find a cinnamon roll recipe that's both simple and surprising. The fluffy spirals filled with creamy filling and ...

For this recipe, I used white miso. Miso Mushroom Focaccia Banana Miso White Chocolate Doughnuts Tahini is a paste made from ground hulled sesame seeds, which are either lightly toasted or untoasted.

Think beyond sandwiches with hearty soups, salads, and grain bowls. From vegetarian chili to kale salad to chicken tortellini ...

There are many ways to make a brownie. This one uses a different technique to achieve the required fudgy texture. The miso ...

We may be a bit biased, but we think pumpkin bread should be baked year-round. And when you do bake it, you should avoid ...

Cozy, comforting foods like soups and casseroles are possible even if you’re eating a plant-based or vegan diet. Check out ...