Melissa Clark

More weeknight dishes that wow: herby pork larb, sticky chicken with brussels sprouts and shrimp in purgatory.

Whether in the eating or in the making of Ali Slagle’s springtime supper.

Seafood caught in nearby waters has long been left out of the farm-to-table movement. But these people have set out to get it into stores and restaurants.

How I’m processing — and cooking for — the first Mother’s Day without my mom.

From her work with Julia Child, Madhur Jaffrey and Edna Lewis, Judith Jones revolutionized American cookbook publishing.

Blanketed with cheese, this filling recipe is perfect for summer and surprisingly light.

The secret ingredient is ice, which quickly cools the noodles and makes the sauce brothy and cold enough to freshen a July evening.

A Choose-Your-Adventure Summer Pantry Pasta - The New York Times

Yasmin Fahr’s garlicky chicken with blistered tomatoes needs only 15 minutes under the broiler to yield a sunny, flavorful dinner.

In her first review as interim critic, Melissa Clark visits Lola’s, whose produce-driven cooking is familiar but lifted by brilliant twists and tweaks.