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

Whole-wheat flour gives these muffins a rich, nutty flavor that’s extra satisfying on fall days. Even though this recipe uses all whole-grain flour, the muffins stay light and tender in texture and ...

Cheese-filled tortellini serve as a soft, plush base for this comforting pasta salad, which is studded with sweet sugar-snap peas and sliced fennel. The herb-flecked green goddess dressing is creamy ...

Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.

Juicy jalapeños offer discernible heat, but they have a higher purpose beyond that: They provide welcome freshness with their distinct vegetal flavor. When blitzed with aromatic cilantro stems and ...

Tortang talong, a comforting eggplant omelet, was one of the first dishes that Tita Becky, a content creator focused on Filipino cooking, learned to make when she was little. Back in Santa Rosa, in ...

Tomato Salad With Cucumber and Ginger Alexa Weibel Cucumber Salsa Salad Martha Rose Shulman Herbed Cucumber-Yogurt Salad David Tanis Cucumber Salad With Soy, Ginger and Garlic Martha Rose Shulman ...

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

There’s always an obstacle when adapting a chef’s recipe for the home cook. Sometimes, it’s hard-to-find ingredients. Sometimes, it’s painstaking technique. Usually, it’s both, and the recipe uses ...

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

Season the veal with the salt and pepper to taste, and then dredge it in the flour to coat all sides. Using the sauté function on high if available, heat the oil in the pressure cooker. Add the osso ...

Johnny Miller for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Kate S. Jordan.