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

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

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

Waylly’s recipe is about as far from Thanksgiving as you can get. And on the Sunday after Thanksgiving, that’s exactly what’s required.

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 ...

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

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

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 ...

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 ...

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 national editor of The New York Times and its former restaurant critic and dining editor. He is the author of Thanksgiving: How to Cook It Well and A Field Guide to the Yettie.