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 ...

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

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.

We’ve got more lentils — and more Ali Slagle — with today’s hearty one-pot recipe: a streamlined take on a classic Neapolitan ...

Gorgeous mains, vibrant sides and — most important — stuffing.

There are many reluctant turkey eaters out there. Deeming it bland or boring or both, they might begrudgingly eat it out of ...

Specifically, Kay Chun’s 5-ingredient, 20-minute pork and ricotta meatballs that call out for your favorite marinara and a ...

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

Because we all know the green bean casserole, stuffing and mashed potatoes are the best part of the meal. Aromatic sage joins fennel seeds and poultry seasoning to mimic the flavor of sausage in this ...

These are our 50 favorite places for 2024. We launched New York Times Cooking 10 years ago. Here are the 50 best recipes ...