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.

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

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 ...

Eric Kim roasted dozens of birds and taste-tested eight different recipes before landing on this clever approach.

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.

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