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

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

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

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

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

We’ve gathered some of the biggest names in cooking and culture to share warm memories, hot takes and delicious recipes.

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

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

Depression-era food scarcities forced cooks to get creative and stretch their budgets, even during holidays. But some recipes ...

If Thanksgiving prep has left you with excess pumpkin puree, try making Kiano Moju’s chapati, a staple flatbread in Kenya ...

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

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 ...