Inspired by the Italian dish of sautéed puntarelle (an Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or ...

Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne. Prop Stylist: Megan Hedgpeth.

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

You can make these gingery meatballs with any kind of ground meat (or vegan meat), but rich, brawny pork goes especially well with juicy peaches and the fresh basil. Make sure to use ripe or even ...

David Malosh for The New York Times. Food Stylist: Simon Andrews.

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

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

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

Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

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 ...

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 ...