Julia Gartland for The New York Times. Food Stylist: Monica Pierini.

Friends often ask me how to cook more fish at home — not salmon, they’ve figured that one out — but the white fish their doctors recommend for its lean protein. They know it cooks quickly and like how ...

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 ...

Rachel Vanni for The New York Times. Food Stylist: Barrett Washburne.

The flatfish family is comprised of numerous popular fish, including sole, halibut and flounder. But all the various boneless fillets are relatively interchangeable and can be prepared in more or less ...

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

Nico Schinco for The New York Times. Food Stylist: Kaitlin Wayne. Nico Schinco for The New York Times. Food Stylist: Kaitlin Wayne.

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

Christopher Testani for The New York Times. Food Stylist: Barrett Washburne.

How to Cook Chicken Breast How to Make Sourdough Bread How to Scramble Eggs John Willoughby was for a long time the executive editor of Gourmet magazine and, for a longer time than that, the chef ...

Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.

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 ...