As a rule of thumb, the formula for roasting a whole (unstuffed) turkey is about 15 minutes per pound in a 325-degree oven.

In a 12-inch cast-iron or other heavy skillet, heat oil over medium. Season chicken with salt. In two batches, sear chicken ...

"Cooked turkey and dishes made with turkey, such as a casserole, can be stored in the refrigerator for 3 to 4 days or can be ...

You can wake up at a reasonable time, catch the Macy’s Thanksgiving Day Parade (and even the Purina Dog Show) and enjoy a ...

The former MasterChef star and awarded cookbook author has just wrapped filming the first season of her new nightly cooking show, A Bite to Eat With Alice, which airs weeknights on the ABC.

Beef on Weck is a beloved tradition that hails from Western New York, but is it possible to perfect it at home? Here are ...

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.

A turkey roulade is an excellent choice if you prefer not to cook an entire bird. You get to serve the traditional turkey ...

While so many restaurants have a relatively short shelf-life, Donna Lennard's go on and on decade after decade.

In 2008, he opened a South Street restaurant called Sonam that served global small plates such as roast pork egg rolls and a cheesesteak ... The restaurant got two stars from the New York Times.

She is the recipient of two James Beard Foundation Awards: a feature writing award for "Mississippi Chinese Lady Goes Home to Korea" and a cookbook award for The New Way to Cook Light. She is now ...