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

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 ...

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

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 ...

When baked, feta gains an almost creamy texture, similar to goat cheese but with feta’s characteristic tang. In this easy vegetarian sheet-pan dinner, broccolini (or broccoli), grape tomatoes and ...

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 ...

Of all the soups in the American canon, chowder is one of the most divisive. Is it even a soup or more of a stew? Are clams or other seafood mandatory? Should it be white, clear or tomato-red? And ...

Bryan Gardner for The New York Times. Food Stylist: Greg Lofts.

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

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