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 ...

Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich.

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

Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef. The vegetarian version works well, and it’s also easier to make. If you prefer a very firm tofu, take the extra ...

In this cozy weeknight meal, roasted butternut squash and Parmesan are combined for a dish that’s flavorful but not too heavy. A bit of thick-cut bacon adds crunch and smokiness. If you don’t have ...

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

Con Poulos for The New York Times. Food Stylist: Jerrie-Joy Redman-Lloyd.

Friends often ask me how to cook more fish at home — not salmon, they’ve figured that one out — but the white fish their doctors recommend for its lean protein. They know it cooks quickly and like how ...

Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

In this vegetarian take on shawarma, the usual spiced lamb, chicken or turkey is replaced with cauliflower florets and onion wedges that have been tossed with a classic combination of cumin, paprika ...

Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne.