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

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

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 ...

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.

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

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 ...

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

Say flatiron to a New Yorker and a triangular building on lower Fifth Avenue comes to mind. But to a butcher? It’s a prized but underappreciated cut of steak that’s finally having its moment. The ...

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

Joe Lingeman for The New York Times. Food Stylist: Barrett Washburne. Joe Lingeman for The New York Times. Food Stylist: Barrett Washburne.