Turkey tikka masala, turkey tetrazzini, turkey pho, turkey congee, turkey à la king and, of course, the best Thanksgiving ...

Quick-fire answers to common turkey questions, and a cranberry grilled cheese to keep you going. You’ve got this.

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

Tennessee onions are a golden casserole of thinly sliced onions, loads of butter, a spray of spices and a whole lot of cheese ...

Related: Here’s how long your leftovers will last in the fridge. Crowds braved the rain for Macy’s Thanksgiving Day Parade.

I’ll make some pie crusts, too. And eggnog because, like pepperpot, it improves the longer it sits in the fridge. Also, ...

Sam Sifton is the founding editor of NYT Cooking, author of the cookbook Thanksgiving: How to Cook It Well, and a former New York Times restaurant critic. Every Thanksgiving, when he prepares ...

Julie Miller documented one strange sleepover for Vanity Fair this month: a lengthy interview with Karen Read, the ...

Truer words? Never spoken. By Sam Sifton Bryan Washington’s cheese enchiladas.Credit...Christopher Testani for The New York Times. Food Stylist: Cyd Raftus McDowell. Good morning. A couple of ...

Sarah DiGregorio’s salmon and kimchi skillet, a five-star, five-ingredient dinner to kick-start your taste buds.

I’ll see you on Sunday. Sam Sifton is an assistant managing editor, responsible for culture and lifestyle coverage, and the founding editor of New York Times Cooking. More about Sam Sifton ...