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

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

Cooking leafy greens in coconut milk makes them sweet, soft and rich. A spike of hot sauce and some rice or grits makes this a complete vegetarian meal; you can easily replace the butter with oil to ...

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

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

Lemon zest, lemon juice, Parmesan and basil come together for a silky and vibrant sauce that makes this weeknight-friendly pasta sing. The addition of roasted artichoke hearts adds texture and ...

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

Quarter the cabbage through the core; cut out the core. Cut the quarters crosswise in half; finely shred, using a sharp knife. Place shredded cabbage in a very large bowl or pot (you will have about 5 ...

These cookies were the result of a happy accident. (The best things always are, aren’t they?) When the peanut butter ran out, similarly creamy white miso stepped in. The other ingredients were tweaked ...

Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.

Nico Schinco for The New York Times. Food Stylist: Barrett Washburne.

Erik Bernstein for The New York Times. Food Stylist: Barrett Washburne.