This week we’re celebrating the release of “Veg Everything” by Tanya Sichynsky, our latest New York Times Cooking cookbook!

A new one-pan dinner from Kay Chun that turns ground chicken and some pantry staples into a satisfying dinner. By Mia Leimkuhler Kay Chun’s fragrant coconut chicken and sweet potato.Credit...Armando ...

At least 1 hour and up to 24 hours ahead, sprinkle each chicken breast with ¾ teaspoon salt. Chill, uncovered, until ready to cook. In a small saucepan just big enough to hold the chicken with an inch ...

Your tried-and-true chicken noodle soup is in need of a revamp. Luckily, a few Thai-inspired modifications can give your ...

Tender chicken simmered in creamy coconut milk brings the comforting flavors of Filipino home cooking to the table. This traditional ginataang manok recipe combines savory ingredients with a rich ...

A high protein bowl full of flavorful ingredients such as lime juice, fish sauce, and sesame oil. This recipe contains shirataki noodles and cucumber “noodles,” much like zucchini noodles. However, if ...

Add Yahoo as a preferred source to see more of our stories on Google. With burst tomatoes and plump corn, curry powder and coconut milk, this curry is creamy, sweet, soothing, gently tangy -- and just ...

Milk Street shares Malaysian recipes for coconut curry and richly glazed fried chicken. We head to Malaysia to learn about the fusion of Indian, Chinese and Malay flavors. First up, it’s a punchy ...

Puerto Rican-born and Atlanta-raised Von Diaz is an Emmy Award-winning documentarian, radio producer, and food historian. She explores food, culture, and identity in her work and published her debut ...