The recipe makes 16 bars, plenty to share with anyone in need of some sweetness. Credit...David Malosh for The New York Times. Food Stylist: Simon Andrews. Breakfast for dinner is a classic move.

If you are pumpkin pie-skeptical, I have a recipe for you: Melissa Clark’s brandied pumpkin pie, a New York Times Cooking classic ... filling weeknight dinner, built on inexpensive pantry ...

If you’d like your holiday bird to be smaller, craggy-coated and scattered with crispy sage, Sohla El-Waylly has a recipe for ...

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

Chicken au poivre is a fancy-feeling take on a velvety French classic.

Colorful and covetable: green beans with red onion and lime; maple roasted squash; red cabbage wedges with walnuts and feta.

Or perhaps you saw Sohla El-Waylly’s fried chicken feast and will be following her plan to the letter. (It’s never a bad idea ...

Christopher Testani for The New York Times. Food Stylist: Simon Andrews. For dessert, a platter of cookies is always welcome. Chocolate amaretti, made with almond flour, cocoa, egg whites and a ...

The bakery, open from 8 a.m. until 3 p.m. or when the inventory is gone, offers challah, a challah honey-bun, a sweet potato ... New York Times Cooking 10 years ago. Here are the 50 best recipes ...

“I love changing the menu 72 times,” she says on a recent call from her home in New York ... dinner without mashed potatoes. Buttermilk is used to lighten the mashed russet potatoes in this ...

Read all the stories from Slate’s 25 Most Important American Recipes of the Past 100 Years. When we initially reached out to ...

Read all the stories from Slate’s 25 Most Important American Recipes of the Past 100 Years. Honestly, I was still feeling ...