The Dodgers join the 1991-2005 Atlanta Braves as the only teams in baseball history to make it to 14 consecutive postseasons.

This quick and buttery pasta, with bright lemon and briny capers, capitalizes on the flavors of an Italian-American classic. It starts with browning chicken in bubbling butter, then deglazing the pan with chicken stock before adding more butter, lemon, garlic and capers to create a silky sauce.

Vinegary sauce in which fish is marinated after cooking is sometimes referred to as escabeche. This one is inspired by a recipe in Yotam Ottolenghi’s cookbook “Jerusalem.

This cozy dish takes all of the flavors of your favorite pepperoni pizza and spins them into a family-friendly baked pasta that is quick and easy to make. Make sure to cook the pasta just shy of al dente to ensure that the finished pasta doesn’t get mushy.

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 from store-bought pickled jalapeños.

This simple, one-pot soup is chock full of vegetables and can be customized as you wish. Think of this recipe as a template and feel free to swap in whatever happens to be in your fridge or freezer, adding vegetables according to their cooking times.

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It is among the most basic, simplest pastas there is, and one of the darlings of Rome, appearing on nearly every menu. Why?

Workers who forgo the traditional career path find there are rewards — and challenges — to going out on their own.

This hearty assortment of perfectly cooked roasted fall vegetables is ultra savory, delightfully sweet and comes together without having to use multiple sheet pans. Though butternut squash, broccoli and brussels sprouts vary in cooking times, they can be roasted at the same rate using several tricks.

Mild white fish becomes deeply savory in this quick one-pot meal inspired by cá kho tộ, which the chef Mai Pham described as the “one dish that best represents Vietnamese home cooking” in her 2001 cookbook “Pleasures of the Vietnamese Table” (HarperCollins). Originally from the south of the country, the dish of freshwater snakehead fish (cá lóc) is braised (kho) in a claypot (tộ) with a blend of sugar melted to a dark brown, garlic and fish sauce.

With plenty of cocoa powder and big wells of dark chocolate, these double chocolate cookies are so fudgy that a tall glass of cold milk is not only delicious, but essential — especially when they are served hot from the oven. Just like David Leite’s impeccable chocolate chip cookies, they bake up even better after the dough has had time to rest in the fridge.

Coarsely crushed black peppercorns star in this quick weeknight dish, which is built primarily from pantry staples. Don’t be shy about adding the entire tablespoon of pepper, as it balances out the ri...

Laab gai is a dish of browned ground chicken, mint, basil and red onions dressed with lime juice and ground red chiles that's popular in Laos and Isan, neighboring rural sections of Thailand. (The dish is sometimes spelled larb, lob or lop.

With its wide ribbons of egg noodles bound by cottage cheese, sour cream and eggs, this classic dairy kugel recipe celebrates the sweeter, richer side of noodle puddings. You can make it the day before, store it in the fridge, then reheat it in a 350-degree oven for 20 to 30 minutes just before serving.

From neurotic accountants to eccentric confectioners, five performances from cinema’s master of offbeat comedy.

Soft and cakelike challah makes for a deluxe bread pudding. This one is shot through with cubes of apples caramelized in honey, then topped with sliced almonds for crunch.

Harness the crowd-pleasing power of dumplings in this hearty yet light main course salad. The base is simple and summery: Ripe tomatoes are lightly touched with salt, garlic and basil, providing a perfectly fragrant canvas for pan-fried potsticker dumplings.

Spaghetti with tuna is one of those adaptable pantry dishes that you can dress up with whatever you have on hand. Just cook alliums (garlic, onion, scallions or shallot) in plenty of olive oil, add pasta water and al dente pasta to the pan, and finish with a can of tuna flaked on top.

Shortly after the attacks of Sept. 11, 2001, Regina Schrambling wrote of the healing power of cooking.

There are myriad ways to cook lablabi, the classic, cumin and garlic scented chickpea soup from Tunisia. This version, adapted from Joe Yonan’s cookbook “Cool Beans” (Ten Speed Press, 2020), has crunchy, spice-sprinkled chickpeas garnishing the top, and a creamy, silky broth made from puréeing some of the chickpeas and stirring them back into the pot.

The name of this cake is somewhat deceiving, since most apple cakes are easier than pie (which is actually never that easy if you’re making it from scratch). In any case, it’s a simple, excellent cake with a tender crumb, subtle spicing and soft pockets of fruit.

With cues from wafu pasta, the Japanese-style style of cooking that brings together global and Japanese flavors, this indulgent weeknight dish delivers a powerful umami kick thanks to the combination of butter and soy sauce. Maximize the potential of butter by browning it to produce a headier sauce with nutty notes; adding soy sauce produces a caramel-like richness.

This is the recipe that inspired my book, “Good Things” (Random House, 2025), and my entire palate still puckers with pleasure every time I make it. After I’ve balanced and adjusted the flavors and dipped a bit of lettuce or cabbage into the dressing for a final taste, I always marvel at the way it manages to take every element — salt, acid, umami, fiery ginger, garlic and spice — right to the edge .

At the height of tomato season, for every perfectly ripe, taut and juicy specimen there’s an overripe, oozing counterpart not far away. The Tuscan bread salad called panzanella is the perfect place to use those sad, soft tomatoes that are still rich in flavor.

This rich, autumnal galette takes its inspiration from the flavors of French onion soup. Seasoned with Gruyère and lots of cracked black pepper, the galette dough takes the place of the crostini, and the caramelized onion filling is fortified with beef broth and sherry.

This brothy stew featuring buttery white beans and ground chicken captures the unmistakable flavors of Mexican chorizo in a tomato pan sauce spiked with vinegar and a hint of cinnamon. Ancho chile powder (made from sun-ripened, dried poblanos) adds fruity, spicy, smoky notes and remarkable depth, though any chile powder works well.

You can used either canned or home-cooked chickpeas in this take on the classic Italian dish pasta con ceci, which is an excellent, nutritious, quick-cooking dinner. But even more appealing is the way the soft earthiness of the chickpeas plays off the al dente pasta, coating it like a rich sauce but without a lot of fat.

Consider this the shrimp version of vongole rosso, the classic Italian dish of clams tossed with pasta, tomatoes, garlic and white wine. Swapping the shellfish makes for an easy weeknight dinner.

Swirling chile crisp, a popular Chinese condiment, and spinach into fettuccine Alfredo gives you an immensely satisfying meatless one-dish dinner. The firecracker crunch of chile crisp intensifies whe...

Make some instant ramen. Slide an egg into the hot broth, then some butter.

The key to making creamy pesto is to add the ingredients to the food processor in the right order to ensure that the nuts break down to a fine paste before the greens have a chance to turn brown. Use basic basil pesto as a pasta sauce, or thin it out with a little olive oil to drizzle it over steak, chicken, fish, pizza or tomato salad.