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

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

How to Cook Chicken Breast How to Make Sourdough Bread How to Scramble Eggs John Willoughby was for a long time the executive editor of Gourmet magazine and, for a longer time than that, the chef ...

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

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

Julia Gartland for The New York Times. Food Stylist: Liza Jernow.

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

Rachel Vanni for The New York Times. Food Stylist: Spencer Richards. Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.

Baking pearl couscous with chickpeas, roasted tomatoes and garlic results in a one-pan vegetarian meal that’s cozy and very savory, especially if you use a flavorful stock for cooking. Soft and almost ...

Thanks to its high water content, zucchini reliably delivers super-moist easy-mix breads. This zucchini loaf swings savory, confidently cheesy from sharp Cheddar with a gentle acidity and peppery heat ...

Here's a warming, economical soup that combines cabbage with leeks, potatoes and plenty of black pepper. The potatoes melt slightly into the broth, making the texture silky, lush and even a bit sexy ...

Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.