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

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

I’ll make some pie crusts, too. And eggnog because, like pepperpot, it improves the longer it sits in the fridge. Also, ...

Tennessee onions are a golden casserole of thinly sliced onions, loads of butter, a spray of spices and a whole lot of cheese ...

Julie Miller documented one strange sleepover for Vanity Fair this month: a lengthy interview with Karen Read, the ...

Chefs, writers, editors and a bookseller gathered to debate — and decide — which titles have most changed the way we cook and eat.

One of the things that has been clear with Donald Trump’s win this time is how different it is: no shock wave jolting society ...

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

Or perhaps you saw Sohla El-Waylly’s fried chicken feast and will be following her plan to the letter. (It’s never a bad idea ...

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

For our holiday gift guide this year, we asked readers to send us questions about the hardest-to-please people on their list.