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

You may think you don't have the time to marinate meat before grilling it, but it's time-consuming only if you think a marinade has to tenderize. As far as I'm concerned, there are only two goals in ...

This snack draws on the South Asian and Mexican culinary traditions of serving ice-cold fruit seasoned with spices and salt. Sour and salty fruit has perennial appeal—as proven by new supermarket ...

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

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

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 ...

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

Rachel Vanni for The New York Times. Food Stylist: Barrett Washburne.

This dynamic chicken salad, starring crispy strips of fried wonton wrappers, draws inspiration from the wonton chicken salad at the soup and salad buffet chain Sweet Tomatoes, as well as the American ...

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 ...

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

Photograph by Grant Cornett. Food stylist: Maggie Ruggiero. Prop stylist: Theo Vamvounakis.