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

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

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

Ipo, Tahitian coconut bread, takes the place of toasty French bread, merging long histories.

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 ...

Including a caramelized onion tahchin that’s “wonderfully comforting and absolutely crucial.” ...

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, ...

Le Basque takes on vegan cooking, the Armani restaurant moves into the store’s flagship and more restaurant news.

With these three easy strategies and budget-friendly recipes, cooking meals other than the big feast can be stress-free.

Lauren Schofield — and her friends Anthony Ha and Sadie Mae Burns, of the restaurant Ha’s Đặc Biệt — take entertaining as ...

Food Stylist: Simon Andrews. On a hot July day in the New York Times Cooking studio kitchen, my colleagues and I set out to find out, testing three different turkey techniques: salting simply (the ...