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

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

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

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

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 ...

This year’s batch of Thanksgiving pies is particularly lovable: butterscotch banana cream pie, coffee and maple chess pie and ...

A minimalist blend of butter, miso and Parmesan, the sauce emulsifies to coat each pasta strand with silky, umami richness.

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

Chefs, writers, editors and a bookseller gathered to debate — and decide — which titles have most changed the way we cook and eat.

Use the technique behind these butter-poached carrots to get the mushroomiest mushrooms or the green-beaniest green beans.

The marshmallows notwithstanding, sweet potatoes are one of the healthiest foods on your Thanksgiving table. They’re full of ...