These two-bite, snacky sandwiches are made with loads of Cheddar cheese spiked with Worcestershire sauce and garlic powder ...

Now, it’s nothing to do with huckleberries or sunchokes, but Ben Goldfarb has a fascinating read in The New Yorker about the ...

Especially Melissa Clark’s brandied pumpkin pie, a New York Times Cooking classic with five stars and over 2,000 reviews.

November 19, 2024 • 7:27 Trump’s Win Terrifies Me. Why Don’t Boys My Age Care?

Brandon Watson for The New York Times (Matty Matheson). Sinna Nasseri for The New York Times (Stephanie Hsu). Recipe Editors Genevieve Ko and Adina Steiman. Food Photography David Malosh for the New ...

Including a caramelized onion tahchin that’s “wonderfully comforting and absolutely crucial.” ...

Eric Kim roasted dozens of birds and taste-tested eight different recipes before landing on this clever approach.

I’ll make some pie crusts, too. And eggnog because, like pepperpot, it improves the longer it sits in the fridge. Also, ...

Colorful and covetable: green beans with red onion and lime; maple roasted squash; red cabbage wedges with walnuts and feta.

Or perhaps you saw Sohla El-Waylly’s fried chicken feast and will be following her plan to the letter. (It’s never a bad idea ...

Chicken au poivre is a fancy-feeling take on a velvety French classic.

Genevieve Ko wants you to think beyond those canned rounds and adds the fruit to a dipping sauce — and also a creamy ricotta ...