Con Poulos for The New York Times. Food Stylist: Jerrie-Joy Redman-Lloyd.

Figs are baked into an almond batter for this rustic cake to have with coffee or tea. With figs, ripeness is everything. A ripe fig (the object of your desire) is soft, yielding, beginning to crack, ...

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

Here's a warming, economical soup that combines cabbage with leeks, potatoes and plenty of black pepper. The potatoes melt slightly into the broth, making the texture silky, lush and even a bit sexy ...

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

This snack draws on the South Asian and Mexican culinary traditions of serving ice-cold fruit seasoned with spices and salt. Sour and salty fruit has perennial appeal—as proven by new supermarket ...

French green lentils (Puy lentils) make a hearty base for this vegetarian shepherd’s pie. They may be slighter harder to find than other lentils, but they’re worth the extra effort. Unlike brown or ...

In this vegetarian take on shawarma, the usual spiced lamb, chicken or turkey is replaced with cauliflower florets and onion wedges that have been tossed with a classic combination of cumin, paprika ...

No-cook, chilled blender soups are so quick to make it almost feels like cheating. This one stars sweet corn that’s been tarted up with buttermilk and lime juice, spiced with garlic and scallion, and ...

Joseph De Leo for The New York Times. Food Stylist: Rebecca Jurkevich.

Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne.

Boneless skinless chicken thighs are a reliable choice when it comes to grilling chicken. They’re thinner than breasts, so they cook more evenly, and the higher fat content makes them difficult to ...