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

Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.

This vodka sauce recipe, adapted from my cookbook “Let’s Eat” (Union Square & Co., 2023), leans into the creamier, glossier side of this traditional Italian sauce. It avoids using alliums like shallot ...

This simple lentil salad has a little secret: a toasty, brown butter vinaigrette perfumed with sage. The dish has as much texture as it does flavor. French green lentils or black lentils are the ideal ...

Say flatiron to a New Yorker and a triangular building on lower Fifth Avenue comes to mind. But to a butcher? It’s a prized but underappreciated cut of steak that’s finally having its moment. The ...

This impressive and wonderfully moist layer cake is less sweet than the usual coconut affair, thanks to a tangy cream cheese frosting on top and dose of orange juice in the batter. This is a great ...

Linda Xiao for The New York Times. Food Stylist: Yossy Arefi. Linda Xiao for The New York Times. Food Stylist: Yossy Arefi. Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.

Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.

Rachel Vanni for The New York Times. Food Stylist: Simon Andrews.

A lighter, easier take on classic American potato salad, this version uses canned chickpeas in place of potatoes and favors Greek yogurt over mayonnaise. The trick to achieving the creamy texture of ...

Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.

Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.