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

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

These are our 50 favorite places for 2024. We launched New York Times Cooking 10 years ago. Here are the 50 best recipes ...

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

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 ...

Linda Xiao for The New York Times. Food Stylist: Samantha Seneviratne. Prop Stylist: Paige Hicks. Cranberry Citrus Meringue Pie Sesame-Swirled Pumpkin Pie Butterscotch Banana Cream Pie Coconut Caramel ...

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

Through her restaurant in France and her academy, Nadia Sammut aims to teach people about how their food choices can harm — ...

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

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

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

Alabama failing to reach a four-team field? It almost never happened. In the 10 years of that era, Saban’s Tide made the cut ...