As Thomas Keller’s most influential restaurants hit major birthdays, the cost and the demand have risen. But what about the ...

It’s fall, and we are thick in the season of preparing for Thanksgiving, which is the Super Bowl of New York Times Cooking.

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 ...

Dr. Jonathan J. Rasouli, a board-certified spinal neurosurgeon in New York, is spilling the details of his go-to meal rich in ...

Trying something new is exciting, but there’s also a financial incentive behind the need to churn out unfamiliar recipes.

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

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

Clams and oysters are some of the most nutrient-rich animals on the planet, just behind small fish like sardines and anchovies.

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

If you’re looking for interesting host gifts to bring to your next holiday party, a few of our favorites also happen to be on ...

While we all enjoy stuffing our faces with popular Thanksgiving dishes, who wants to do all that cooking and cleaning ...