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.

If Thanksgiving prep has left you with excess pumpkin puree, try making Kiano Moju’s chapati, a staple flatbread in Kenya ...

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 ...

In a 12-inch cast-iron or other heavy skillet, heat oil over medium. Season chicken with salt. In two batches, sear chicken ...

After simmering on low heat since its last season, Netflix Chef's Table is finally back with new episodes for food lovers.

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

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 ...

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

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