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 ...

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

Here's a snappy, fresh side dish or a light supper: a lemony green salad, rich with tang and crunch. The dressing is nothing more than lemon juice, olive oil, garlic and salt. Its simplicity makes it ...

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

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

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

Johnny Miller for The New York Times. Food Stylist: Susan Spungen.

How to Cook Chicken Breast How to Make Sourdough Bread How to Scramble Eggs Everyone loves deviled eggs, right? They’re a little fiddly but worth the effort, and these have a nice kick and plenty of ...

Dane Tashima for The New York Times. Food Stylist: Barrett Washburne.

These delightful cookies, which are adapted from "Casablanca: My Moroccan Food” by Nargisse Benkabbou (Firefly, 2018), are like a cracked and caky rose lukum, a jelly candy often referred to as ...

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 ...

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