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

Some old favorites have closed, but vibrant new businesses have sprung up as well. Here's what to check out over the holidays ...

Here are the recipes we’re whipping up this month to get dinner on the table, entertain our friends, satisfy a sweet tooth, use up leftovers, and everything in between. For even more staff favorites, ...

It's safe to eat mackerel two or three times per week. Similar in flavor to tuna, mackerel can be used in many of the same ...

We’re asking real people how they spend their hard-earned money during a seven-day period — and we’re tracking every last ...

It mixes modern and classic recipes while paying ... restaurateur, New York Times best-selling author, and Emmy Award-winning TV host who is one of the most recognizable culinary stars in the world.

Start by boiling a medium pot of salted water on the stove. Add ½ cup of black Beluga lentils, turn down the heat slightly to ...

If you are pumpkin pie-skeptical, I have a recipe for you: Melissa Clark’s brandied pumpkin pie, a New York Times Cooking classic with five stars and over 2,000 reviews. You can make it with ...

My five-star all-purpose biscuit recipe, at the ready. By Sam Sifton Sam Sifton’s all-purpose biscuits.Credit...Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

In Northern California, the Gensaw brothers — members of the Yurok tribe — host an outdoor salmon cookout to celebrate a huge ...