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 ...

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 ...

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

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 ...

We launched New York Times Cooking 10 years ago. Here are the 50 best recipes we’ve ever published ... Read our review. Can a vegetarian dine well in New York? We put some of the city’s ...

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

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

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

The Lit. Bar in the Bronx, open since 2019, may be the most widely known example of the book-bar hybrid — the walls are lined ...

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