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

These classic herb and lemon-seasoned chicken breasts will win over fans, especially when cooked over charcoal to give them the deepest, smokiest taste. For dark meat lovers, this recipe will also ...

Conventional wisdom holds that pork ribs taste best when cooked outdoors on a grill or smoker. Conventional wisdom hasn’t experienced the sweet-sour balsamic-glazed St. Louis-cut spare ribs at Animal ...

Fried chicken is one of the few fried foods that tastes just as good served at room temperature as it does when it's served hot enough to burn your fingers. This recipe has been specially engineered ...

1 to 1 ¼ pounds ripe tomatoes, cut in small dice ½ European cucumber, 2 Persian cucumbers or 1 regular cucumber, peeled if waxy, seeded if the seeds are large, and cut in small dice 2 ears corn, ...

As with coleslaw, there are two schools of potato salad: the mayonnaise-based and the vinegar-based. This recipe plants itself firmly in the latter camp with bright, punchy flavors. The dressing here ...

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 ...

Johnny Miller for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Christina Lane.

This outrageously good macaroni and cheese fuses two classic comfort foods into one dish. Caramelizing onions can be a time-consuming affair, but here, the process is sped up by using high heat and ...

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

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

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