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

It’s not just that mashed potatoes can be made ahead; they actually end up creamier and fluffier when prepared in advance. When mashed potatoes chill, their starches firm up, and when reheated gently, ...

Nico Schinco for The New York Times. Food Stylist: Kaitlin Wayne.

Editors’ Collection Meatball Recipes Sweet or spicy, glazed or crisp, these meatballs will disappear quickly when served as an appetizer or dinner.

Bobbi Lin for The New York Times. Food Stylist: Monica Pierini.

Johnny Miller for The New York Times. Food Stylist: Vivian Lui.

There is very little that needs to be said about a chocolate mousse cake. This one lives up to its name. It is gloriously intense. But the whisked egg whites ensure that it has a balancing lightness.

This is one of the signature dishes at Rao’s, the East Harlem red-sauce joint that is best-known for a loyal, boldface-name clientele that makes it difficult to get a table. The restaurant now has ...

What makes these cookies truly “perfect” isn’t anything radical; it’s simply an attention to detail. The pastry chef Ravneet Gill was meticulous in developing her recipe, and all of her instructions ...

Though ripe summer tomatoes need little more than a knife and some salt, these tomato salad recipes will keep you inspired.

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

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 ...