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 ...

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

We love a butter-and herb-basted turkey, but it's probably not going to be the most memorable dish on the Thanksgiving table.

In July, Pete Wells announced he was stepping down from his coveted position as restaurant critic for the New York Times. In ...

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

Across the country, Americans lose an estimated $19 million in property loss from fires. And during this time of year, ...

Try New York Times Cooking’s other dishes: mayo-marinated chicken with chimichurri and traybake salmon with broccoli, sesame and ginger. This is an edited extract from Easy Weeknight Dinners by ...

Cooking a home-stuffed turkey is riskier than cooking one that is not stuffed. Even if the turkey itself has reached safe ...

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

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

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

Read all the stories from Slate’s 25 Most Important American Recipes of the Past 100 Years. When we initially reached out to ...