A chickpea tagine takes its cues from a Moroccan chicken stew, bathing the legumes in a heady combination of spices, herbs and aromatics.

This high-protein salad recipe features salmon, veggies, beans, and a creamy dressing to keep you full while supporting ...

This completely plant-based root vegetable tagine is incredibly easy to make and just what you need during the cold months.

As soon as October ends, it's time to celebrate a time-honored Mexican tradition—the Day of the Dead (Dia de los ...

Elote, also known as Mexican street corn, has everything you could want in a veggie side: it's creamy, spiced, cheese and ...

A pickle margarita tastes like a spicy margarita meets a dirty martini. The brine is really nicely balanced by sweetness and ...

If you don’t know much about Jewish culture, the traditional elements of Hanukkah may surprise you! The central symbol of ...

To celebrate the 10th anniversary of New York Times Cooking, we published “ Our 50 Greatest Hits, According to You ,” a small ...

Dried fruit has been with us for millenia, and it remains one of the most versatile and useful weapons in the kitchen armoury. Let’s delve into the world history of dried fruit, then tuck into a ...

I invite you to transport your taste buds to exotic Morocco with this savory Moroccan chicken and prunes dish. With ar ...

An easy pear recipe—you pretty much just thinly slice a few things, layer them on a plate, and dress with olive oil and lemon ...