New York Times Recipes

Andrew Scrivani for The New York Times EDITORS' COLLECTION Our Best Roast Chicken Recipes From simple to sophisticated, 15 ways to roast a beautiful bird.

Sarah Anne Ward for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Pamela Duncan Silver. The Best Clam Chowder SAM SIFTON 1 hour, 8 to 10 servings

Andrew Scrivani for The New York Times Tortilla Soup With Roasted Cauliflower 'Rice' MARTHA ROSE SHULMAN 1 hour, 4 to 6 servings

Andrew Scrivani for The New York Times Scaloppine With Any Meat MELISSA CLARK 10 minutes, 4 servings

Fred R. Conrad/The New York Times Pork and Green Chile Tacos DAVID TANIS 1 hour, 6 to 8 servings

Andrew Scrivani for The New York Times Japanese-Style Rice Salad MARK BITTMAN 30 to 60 minutes, depending on the type of rice, 4 to 8 serving

Richard Perry/The New York Times Jonathan Waxman's Roast Chicken GLENN COLLINS About 45 minutes, 4 servings

Andrew Scrivani for The New York Times Salt-and-Pepper Roast Chicken MELISSA CLARK 1 hour 15 minutes, plus marinating, 4 servings

Rikki Snyder for The New York Times Miso Chicken SAM SIFTON 45 minutes, 4 servings