As Thomas Keller’s most influential restaurants hit major birthdays, the cost and the demand have risen. But what about the ...

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

Start by boiling a medium pot of salted water on the stove. Add ½ cup of black Beluga lentils, turn down the heat slightly to ...

Dr. Jonathan J. Rasouli, a board-certified spinal neurosurgeon in New York, is spilling the details of his go-to meal rich in ...

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

Clams and oysters are some of the most nutrient-rich animals on the planet, just behind small fish like sardines and anchovies.

While we all enjoy stuffing our faces with popular Thanksgiving dishes, who wants to do all that cooking and cleaning ...

Some old favorites have closed, but vibrant new businesses have sprung up as well. Here's what to check out over the holidays ...

you can trust a New York Times Cooking recipe tester. These very thorough professionals work through every recipe to make sure each one is clear, delivers as promised and, of course, tastes wonderful.

“Cooking for me is all about the heart and soul ... “The food is some of the best I’ve ever cooked and eaten, and it can ...

Although the chain is known for offering high-quality steaks, there are plenty of other menu items that get rave reviews from ...