Gorgeous mains, vibrant sides and — most important — stuffing.

These abundant vegetarian dishes from Melissa Clark aren’t just gorgeous. They’re sure to make everyone at the table happy.

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.

Including a caramelized onion tahchin that’s “wonderfully comforting and absolutely crucial.” ...

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 ...

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

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 ...