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 ...

The flatfish family is comprised of numerous popular fish, including sole, halibut and flounder. But all the various boneless fillets are relatively interchangeable and can be prepared in more or less ...