Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.

Joel Goldberg for The New York Times. Food Stylist: Hadas Smirnoff.

Figs are baked into an almond batter for this rustic cake to have with coffee or tea. With figs, ripeness is everything. A ripe fig (the object of your desire) is soft, yielding, beginning to crack, ...

Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.

Linda Xiao for The New York Times. Food Stylist: Judy Kim.

Armando Rafael for The New York Times. Food Stylist: Simon Andrews.

Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.

Joseph De Leo for The New York Times. Food Stylist: Rebecca Jurkevich.

In this vegetarian take on shawarma, the usual spiced lamb, chicken or turkey is replaced with cauliflower florets and onion wedges that have been tossed with a classic combination of cumin, paprika ...

In this cozy weeknight meal, roasted butternut squash and Parmesan are combined for a dish that’s flavorful but not too heavy. A bit of thick-cut bacon adds crunch and smokiness. If you don’t have ...

Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne.

Boneless skinless chicken thighs are a reliable choice when it comes to grilling chicken. They’re thinner than breasts, so they cook more evenly, and the higher fat content makes them difficult to ...