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 ...

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

Here's a snappy, fresh side dish or a light supper: a lemony green salad, rich with tang and crunch. The dressing is nothing more than lemon juice, olive oil, garlic and salt. Its simplicity makes it ...

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

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

Nico Schinco for The New York Times. Food Stylist: Barrett Washburne.

Thanks to its high water content, zucchini reliably delivers super-moist easy-mix breads. This zucchini loaf swings savory, confidently cheesy from sharp Cheddar with a gentle acidity and peppery heat ...

Erik Bernstein for The New York Times. Food Stylist: Barrett Washburne.

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

How to Cook Chicken Breast How to Make Sourdough Bread How to Scramble Eggs Everyone loves deviled eggs, right? They’re a little fiddly but worth the effort, and these have a nice kick and plenty of ...

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

Ghazalle Badiozamani for The New York Times. Food Stylist: Barrett Washburne. Ghazalle Badiozamani for The New York Times. Food Stylist: Barrett Washburne.