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

Julie Miller documented one strange sleepover for Vanity Fair this month: a lengthy interview with Karen Read, the ...

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

Tennessee onions are a golden casserole of thinly sliced onions, loads of butter, a spray of spices and a whole lot of cheese ...

Sam Sifton is the founding editor of NYT Cooking, author of the cookbook Thanksgiving: How to Cook It Well, and a former New York Times restaurant critic. Every Thanksgiving, when he prepares ...

I’ll see you on Sunday. Sam Sifton is an assistant managing editor, responsible for culture and lifestyle coverage, and the founding editor of New York Times Cooking. More about Sam Sifton ...

Craig Claiborne’s smothered chicken is a New York Times Cooking classic, simple to make and ready for improvisations. By Sam Sifton Craig Claiborne and Pierre Franey’s smothered chicken ...

Sam Sifton is the national editor of The New York Times and its former restaurant critic and dining editor. He is the author of Thanksgiving: How to Cook It Well and A Field Guide to the Yettie.