Or maybe you need a break from meat after all that turkey? Ali Slagle’s green curry glazed tofu is sweet, spicy and full of ...

As the United States approaches the 250th anniversary of its founding in July 2026, the nation must confront a stark reality: Americans are more polarized than they’ve been in decades. Among the key ...

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

The singer and songwriter has fronted the Glaswegian band for 13 years. Next month, she’s going solo on “Vicious Creature,” ...

Followed categories will be added to My News. “Think about meal prep and batch cooking,” she said. “If you’re going to cook a big bolognese, think of ways to reinvent it. Make a tomato ...

Le Basque takes on vegan cooking, the Armani restaurant moves into the store’s flagship and more restaurant news.

David Malosh for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Megan Hedgpeth. David Malosh for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Megan Hedgpeth. It’s ...

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.

Hosting a fabulous Thanksgiving feast shouldn't have to break the bank. Here & Now 's Robin Young speaks with Margaux Laskey, ...

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

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