A whole bunch of food-loving A-listers shared their Thanksgiving thoughts — and favorite recipes — with New York Times ...

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

Because we all know the green bean casserole, stuffing and mashed potatoes are the best part of the meal. Aromatic sage joins fennel seeds and poultry seasoning to mimic the flavor of sausage in this ...

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

Ipo, Tahitian coconut bread, takes the place of toasty French bread, merging long histories.

There are many reluctant turkey eaters out there. Deeming it bland or boring or both, they might begrudgingly eat it out of ...

Specifically, Kay Chun’s 5-ingredient, 20-minute pork and ricotta meatballs that call out for your favorite marinara and a ...

As Thomas Keller’s most influential restaurants hit major birthdays, the cost and the demand have risen. But what about the ...

It’s fall, and we are thick in the season of preparing for Thanksgiving, which is the Super Bowl of New York Times Cooking.

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

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