A minimalist blend of butter, miso and Parmesan, the sauce emulsifies to coat each pasta strand with silky, umami richness.

Together we have the dietary restrictions from hell.” “I said I’d bring a ‘tasty salad’ but I have zero ideas for making that ...

The Italian American tradition has been adapted by other immigrant families into delicious takes on the classic.

Ali Slagle’s baked Alfredo pasta with broccoli rabe ... We launched New York Times Cooking 10 years ago. Here are the 50 best recipes we’ve ever published, according to you.

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 ...

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

While luxurious oyster and hen-of-the-woods mushrooms often inspire V.I.P. treatment, they aren’t the only varietals ...

Or maybe a pan of cheesy pasta would end the day ... We launched New York Times Cooking 10 years ago. Here are the 50 best recipes we’ve ever published, according to you. If you’d like your ...

If you’d like your holiday bird to be smaller, craggy-coated and scattered with crispy sage, Sohla El-Waylly has a recipe for ...