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

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 ...

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.

We’ve gathered some of the biggest names in cooking and culture to share warm memories, hot takes and delicious recipes.

Now, it’s nothing to do with huckleberries or sunchokes, but Ben Goldfarb has a fascinating read in The New Yorker about the ...

Through her restaurant in France and her academy, Nadia Sammut aims to teach people about how their food choices can harm — ...

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

Including a caramelized onion tahchin that’s “wonderfully comforting and absolutely crucial.” ...

The singer and songwriter has fronted the Glaswegian band for 13 years. Next month, she’s going solo on “Vicious Creature,” ...

David Malosh for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Megan Hedgpeth. David Malosh for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Megan Hedgpeth. It’s ...