Sarah DiGregorio’s salmon and kimchi skillet, a five-star, five-ingredient dinner to kick-start your taste buds.

Turkey tikka masala, turkey tetrazzini, turkey pho, turkey congee, turkey à la king and, of course, the best Thanksgiving ...

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

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

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

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

Use the technique behind these butter-poached carrots to get the mushroomiest mushrooms or the green-beaniest green beans.

These are our 50 favorite places for 2024. We launched New York Times Cooking 10 years ago. Here are the 50 best recipes we’ve ever published, according to you. If you’d like your Thanksgiving ...

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

Quick-fire answers to common turkey questions, and a cranberry grilled cheese to keep you going. You’ve got this.

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