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 ...

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

Thanks to its high water content, zucchini reliably delivers super-moist easy-mix breads. This zucchini loaf swings savory, confidently cheesy from sharp Cheddar with a gentle acidity and peppery heat ...

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 ...

Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.

Baking pearl couscous with chickpeas, roasted tomatoes and garlic results in a one-pan vegetarian meal that’s cozy and very savory, especially if you use a flavorful stock for cooking. Soft and almost ...

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 ...

Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.

Cooking leafy greens in coconut milk makes them sweet, soft and rich. A spike of hot sauce and some rice or grits makes this a complete vegetarian meal; you can easily replace the butter with oil to ...

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