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 ...

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 ...

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

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

This satisfying, colorful soup is loaded with chickpeas and vegetables, and it's incredibly easy to make. There's not much more to it than tossing everything into a pot and letting it simmer for a ...

Linda Xiao for The New York Times. Food Stylist: Barrett Washburne. Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.

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 ...

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 ...

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

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 ...

Christopher Testani for The New York Times. Food Stylist: Spencer Richards.

Johnny Miller for The New York Times. Food Stylist: Vivian Lui.