That’s just a handful of adjectives that could describe this new ginger-scallion stir-fried shrimp recipe from Sue Li.

Hetty Lui McKinnon turns pantry staples (soy and hoisin sauces, dried noodles and garlic) into a craveable 25-minute dinner.

Oven-Roasted Chicken Shawarma. The chicken is marinated for as little as an hour, but if you’re really thinking ahead, make it in the morning and let the chicken marinate while ...

It’s the weekend for Benedictine dip, Derby pie, Henry Bain sauce and, of course, juleps stuffed full of mint.

So you can make broiled salmon with asparagus and herbs, a superb spring Sunday supper. By Sam Sifton Yasmin Fahr’s broiled ...

By Tanya Sichynsky Hetty Lui McKinnon’s pasta and pickles salad.Credit...David Malosh for The New York Times. Food Stylist: ...

Make this five-star recipe for Seattle-style chicken teriyaki, or make the sauce to gloss over whatever you’d like.

Asparagus, rhubarb and peas, peas, peas: The season of abundant produce has finally arrived.

Naturally, you’ll want to subscribe to get all the recipes at New York Times Cooking (and thanks to you if you already do).

Zainab Shah’s beef and shishito stir-fry gets plenty of oomph from a quick soy marinade and a hefty dose of black pepper.

Leave it to Hetty Lui McKinnon to make a satisfying meatless version of those lovable sweet-sour-salty noodles.