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

We’ve got more lentils — and more Ali Slagle — with today’s hearty one-pot recipe: a streamlined take on a classic Neapolitan ...

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

With these three easy strategies and budget-friendly recipes, cooking meals other than the big feast can be stress-free.

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

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 ...

This juicy, crispy, tastes-vaguely-like-Thanksgiving fried chicken is an exciting stand-in for the usual turkey. This recipe ...

If you’d like your holiday bird to be smaller, craggy-coated and scattered with crispy sage, Sohla El-Waylly has a recipe for ...