A whole bunch of food-loving A-listers shared their Thanksgiving thoughts — and favorite recipes — with New York Times ...

Now, it’s nothing to do with huckleberries or sunchokes, but Ben Goldfarb has a fascinating read in The New Yorker about the ...

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

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

There are many reluctant turkey eaters out there. Deeming it bland or boring or both, they might begrudgingly eat it out of ...

Because we all know the green bean casserole, stuffing and mashed potatoes are the best part of the meal. Aromatic sage joins fennel seeds and poultry seasoning to mimic the flavor of sausage in this ...

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

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

We’ve got more lentils — and more Ali Slagle — with today’s hearty one-pot recipe: a streamlined take on a classic Neapolitan ...

Gorgeous mains, vibrant sides and — most important — stuffing.

Eric Kim roasted dozens of birds and taste-tested eight different recipes before landing on this clever approach.

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