Or maybe you need a break from meat after all that turkey? Ali Slagle’s green curry glazed tofu is sweet, spicy and full of ...

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

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

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

A whole bunch of food-loving A-listers shared their Thanksgiving thoughts — and favorite recipes — with New York Times ...

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

Specifically, Kay Chun’s 5-ingredient, 20-minute pork and ricotta meatballs that call out for your favorite marinara and a ...

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

Chefs, writers, editors and a bookseller gathered to debate — and decide — which titles have most changed the way we cook and eat.

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

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

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