Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.

Linda Xiao for The New York Times. Food Stylist: Judy Kim.

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

Season the veal with the salt and pepper to taste, and then dredge it in the flour to coat all sides. Using the sauté function on high if available, heat the oil in the pressure cooker. Add the osso ...

Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.

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

I grew up before sheet-pan dinners. In fact, I grew up before sheet pans were a thing in home kitchens at all. True, we had jellyroll pans, which were of a similar shape and size. But these were used ...

Armando Rafael for The New York Times. Food Stylist: Anna Billingskog.

Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.

Cheese-filled tortellini serve as a soft, plush base for this comforting pasta salad, which is studded with sweet sugar-snap peas and sliced fennel. The herb-flecked green goddess dressing is creamy ...

This ultrasimple bean soup has been on the menu at the U.S. Senate Dining Room and served to senators and their staff for more than 100 years. Even as politics have changed, this soup has remained ...

Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne. Prop Stylist: Megan Hedgpeth.