It’s fall, and we are thick in the season of preparing for Thanksgiving, which is the Super Bowl of New York Times Cooking.

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

The Italian American tradition has been adapted by other immigrant families into delicious takes on the classic.

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

A couple who finally live full-time in the city sometimes can’t believe they have their own home in the middle of the ...

The foods and music and culture that move us most might not be very good, but that doesn’t diminish their power to comfort ...

The days of lifelong fans and those who made money in toilet paper being in charge of their clubs is long gone - British ...

Then he spent Christmas in Tanzania ... please let us know at [email protected] more See more on: Marriott International Inc. 52 Places: Why do we travel? For food, culture, adventure ...

The clock is ticking to buy Christmas gifts ... Wirecutter is the product recommendation service from The New York Times. Our journalists combine independent research with (occasionally) over ...

At its center is debate over the use of generative artificial intelligence, the technology behind tools like ChatGPT, DALL-E ...

Turducken is a Louisiana Cajun butcher shop specialty that became entwined with football and holiday traditions thanks to NFL ...

Already an Apple TV+ subscriber? Then you can stream the movie at any time. If you aren't and you would like to watch “A ...