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

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

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

Mette Lykke leads Too Good to Go, which operates in 19 countries to reduce waste and make surplus food accessible.

Approval from Israeli ministers, in a 10 to 1 vote, came after Prime Minister Benjamin Netanyahu embraced the proposal in a ...

Researchers are trying to understand why resistant pathogens are so prevalent in the war-torn nations of the Middle East.

There is widespread concern that President-elect Donald J. Trump may end it, since he has tried before. But that may be the ...

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

• Bizarre stat No. 1: The Islanders have held opponents to one goal or less through two periods in 14 of their 22 games.

The way we used to calculate cooking time at The New York Times was, it started from step one of the recipe. It didn’t include the prep, which is madness. Especially when you think about a ...

Plums are a fruit we typically associate with desserts, such as plum cobbler, roasted plum semifreddo, and the famous New ...

There’s one fruit you’ll always find in Samin Nosrat’s cranberry sauce — besides the cranberries, of course — and that’s ...