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

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

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

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 ...

My recipe for roasted sausages with grapes and onions works well with any type of sausage and any color grape (though red and ...

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

This Thanksgiving, leave no leftovers behind. Prep for Thanksgiving (and the days after) with Melissa Clark and Vaughn Vreeland from New York Times Cooking at iconic sandwich shops. Join us for ...

A minimalist blend of butter, miso and Parmesan, the sauce emulsifies to coat each pasta strand with silky, umami richness.

These abundant vegetarian dishes from Melissa Clark aren’t just gorgeous. They’re sure to make everyone at the table happy.

Advertisement Emily Weinstein, Melissa Clark and Eric Kim will discuss the ... together in a livestreamed event on July 10. By The New York Times The show’s hosts, Michael Barbaro and Sabrina ...