This tangy, mildly spicy white-bean chili is as warming and comforting as a traditional chili, but in a lighter, brighter form. Plenty of green chiles — fresh and canned — provide kick while creamy ...

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

There’s always an obstacle when adapting a chef’s recipe for the home cook. Sometimes, it’s hard-to-find ingredients. Sometimes, it’s painstaking technique. Usually, it’s both, and the recipe uses ...

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 ...

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

David Malosh for The New York Times. Food Stylist: Barrett Washburne.

Marcus Nilsson for The New York Times; Food Stylist: Maggie Ruggiero. Prop Stylist: Megan Hedgpeth.

This is inspired by a recipe by Andrea Chesman, who has some wonderful grilling ideas for tofu in her book "The Vegetarian Grill." It makes enough marinade or dipping sauce for a pound of tofu.

Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.

Christopher Testani for The New York Times. Food Stylist: Anna Billingskog.

Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne.

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