November 25, 2024 • 5:14 I’m a Food Editor. I Hate Thanksgiving Dinner. This is “The Opinions,” a show that brings you a mix ...

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

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

Turkey famously contains an amino acid called tryptophan, which helps your body produce serotonin and melatonin, which ...

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 ...

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

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

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

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

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 ...

We’ve gathered some of the biggest names in cooking and culture to share warm memories, hot takes and delicious recipes.