1. Slit the shrimp along the outer curved side and pull out the vein. Cut the slit a little deeper so the shrimp open when ...

Clementine Haxby, chef and nutritional advisor for The Salad Project, shares three high-protein, fiber-packed salad recipes from her new book, out today.

Naturally, you’ll want to subscribe to get all the recipes at New York Times Cooking (and thanks to you if you already do).

I think, when the weather warms up, everyone finds themselves craving something light but super satisfying for dinner. And ...

Here’s an easy fruit salad recipe that takes minutes to prepare and tastes fantastic! This no-stress side dish is perfe ...

Fresh mint adds a surprising, refreshing herbaceous note, and toasted sunflower seeds that perfect salty and nutty crunch to have everyone coming back for seconds and thirds. Learn how to make the ...

What's fresh, flavorful, and green allover? This salad! The base is made of sugar ... They only take 20 minutes to make, too. Pretty pink radishes are the stars of these flaky pastries.

Blanch the beans. Bring 4 quarts/liters of salted water to a boil. Add green beans, cover, and once boiling again, cook for 1 minute until tender but firm. Drain and toss in the garlic oil while ...

Each bite explodes with flavor from green beans, tomatoes, olives, and goat cheese. Salad doesn't always have to come in a bowl! Chef's salad on a stick is such a pretty presentation and can ...