Or maybe you need a break from meat after all that turkey? Ali Slagle’s green curry glazed tofu is sweet, spicy and full of ...

Hosting a fabulous Thanksgiving feast shouldn't have to break the bank. Here & Now 's Robin Young speaks with Margaux Laskey, ...

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

In fact, he argued, it could have been a culinary conspiracy concocted by criminals, whose actions led to the cooking wine ...

The holidays are upon us, and this week the staff of Washingtonian decided to celebrate with pie—all six of this year’s New ...

Makenna Held, who launched a cooking school in the famed chef’s home in the South of France, talks updating the space for a ...

Looking for a way to mix things up for Thanksgiving dinner this year? Check out these tips, product recommendations, and ...

Chicken cutlets that cook through and brown in about four minutes, with deep chimichurri flavor enhanced by a post-grill ...

Recipe" breaksdown a classic stuffing with a unique twist. Featuring rich, sausage-like flavors—without the meat—this dish ...

Chef Andrew "Andy" Quinn, who grew up in Leicester, England, before moving to the United States to work at NYC's famed Eleven ...

The New York Times Tech Union is ending its strike without a contract, according to a Times spokeswoman. The move caps a tense week and protest that occurred during the election. The walkout by ...

The slow cooking allows for flavor infusion in the dish and turns out to be a healthy, filling meal. Slice and serve with a yogurt-based dip or raita for that extra flavor. Lauki Chana Dal Lauki ...