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

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

This juicy, crispy, tastes-vaguely-like-Thanksgiving fried chicken is an exciting stand-in for the usual turkey. This recipe ...

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

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

With these three easy strategies and budget-friendly recipes, cooking meals other than the big feast can be stress-free.

Chicken au poivre is a fancy-feeling take on a velvety French classic.

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 ...

Food Stylist: Simon Andrews. On a hot July day in the New York Times Cooking studio kitchen, my colleagues and I set out to find out, testing three different turkey techniques: salting simply (the ...

Recipe" breaksdown a classic stuffing with a unique twist. Featuring rich, sausage-like flavors—without the meat—this dish from New York Times Cooking will be a quick holiday favorite.

In July, Pete Wells announced he was stepping down from his coveted position as restaurant critic for the New York Times. In ...