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 ...

Whether you call it a gobbler, a pilgrim (as it’s known in New England, where it’s a common sight on restaurant menus) or ...

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

These two-bite, snacky sandwiches are made with loads of Cheddar cheese spiked with Worcestershire sauce and garlic powder ...

Stars: They’re just like us. They love a club sandwich. They have strong opinions on pumpkin pie. And they get their mom’s ...

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

Ipo, Tahitian coconut bread, takes the place of toasty French bread, merging long histories.

Because we all know the green bean casserole, stuffing and mashed potatoes are the best part of the meal. Aromatic sage joins fennel seeds and poultry seasoning to mimic the flavor of sausage in this ...

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

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

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