This year’s batch of Thanksgiving pies is particularly lovable: butterscotch banana cream pie, coffee and maple chess pie and pomegranate cardamom apple pie, to name a few.

This 30-minute vegan dinner boasts five stars and over 10,000 reviews: “This recipe is WOW!,” one reader wrote.

Prep for Thanksgiving (and the days after) with Melissa Clark and Vaughn Vreeland from New York Times Cooking at iconic sandwich shops. Join us for live recipe demos to inspire your menu ...

The holidays are upon us, and this week the staff of Washingtonian decided to celebrate with pie—all six of this year’s New ...

This pie is like enjoying maple-soaked pancakes with a cup of coffee, but it’s great any time of day. A hint of bourbon, or vanilla if you please, enhances a custardy chess pie base that’s then topped ...

Also, a judge blocked a Louisiana law requiring Ten Commandments in classrooms. Here’s the latest at the end of Tuesday.

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

While luxurious oyster and hen-of-the-woods mushrooms often inspire V.I.P. treatment, they aren’t the only varietals ...

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