Armando Rafael for The New York Times. Food Stylist: Hadas Smirnoff.

Sometimes you just want a big bowl of pasta with butter and Parmesan. Starchy, silky and salty, it’s always good — and practically foolproof. To make it a little more grown up, just take it one step ...

What makes these cookies truly “perfect” isn’t anything radical; it’s simply an attention to detail. The pastry chef Ravneet Gill was meticulous in developing her recipe, and all of her instructions ...

Tortang talong, a comforting eggplant omelet, was one of the first dishes that Tita Becky, a content creator focused on Filipino cooking, learned to make when she was little. Back in Santa Rosa, in ...

Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.

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

This citrus-based shrub, in which lemon and grapefruit peels are muddled with sugar, black peppercorns, thyme, cloves and bay leaves before being combined with citrus juice, acts as a lightly spiced ...

At the Brooklyn restaurant Chez Ma Tante, the brunch pancakes come two to an order, big as dessert plates and almost burnt. “I knew I wanted them to be really, really crispy,” said the chef de cuisine ...

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

David Malosh for The New York Times. Food Stylist: Rebecca Jurkevich.

Joe Lingeman for The New York Times. Food Stylist: Cyd Raftus McDowell.

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