Dorie Greenspan’s recipe, with five stars and nearly 10,000 reviews, is a New York Times Cooking classic. By Mia Leimkuhler My birthday isn’t until September (for those of you planning), but I ...

Toss the carrots in olive oil, sprinkle with a little bit of salt (remember that miso is salty, so go easy) and roast on a baking sheet at 400° until the carrots are a little browned. (Start ...

2. Coconut-Caramel Braised Tofu. If you’d like to eat less meat (or if, like me, you have a tween trying out the veggie lifestyle), this 20-minute vegan braised tofu from Kay Chun feels ...