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.

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.

Or perhaps you saw Sohla El-Waylly’s fried chicken feast and will be following her plan to the letter. (It’s never a bad idea ...

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

Eric Kim roasted dozens of birds and taste-tested eight different recipes before landing on this clever approach.

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

Tennessee onions are a golden casserole of thinly sliced onions, loads of butter, a spray of spices and a whole lot of cheese ...

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

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

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