Wild mushrooms, roasted onions and a quick, silky sauce give these comforting cutlets the chef treatment.

Ghazalle Badiozamani for The New York Times. Food Stylist: Brett Regot ... where Italian dishes were the “American recipes” ...

Chicken au poivre is a fancy-feeling take on a velvety French classic.

Jim Lahey, founder of Sullivan Street Bakery, wrote a book about how to make bread without kneading. His 2009 ''My Bread: The ...

New York Times bestselling author, Tieghan Gerard, is out with a new cookbook -- 'Half Baked Harvest Quick and Cozy.' It's full of cozy, delicious recipes that are easy to get on the table and perfect ...

The New York Times said it “scoured the nation for recipes that evoke each of the 50 states,” and Minnesota wound up with a ...

Dave, 47, pens an essay about her long journey to recreate the "best stuffing" she's "ever tasted" at a Friendsgiving when ...

New York Times Opinion Columnist David French argues that by picking cabinet members who are unqualified and extremist, ...

MORE TIME TO TRAVEL “Celebrating with panettone is one of the ways Italians bring a sense of joy and love around the table ...

Teresa is defending her culinary skills. The post Teresa Giudice Responds to House of Villains Cast Trashing Her Cooking: ...

Here’s what you need to make this year’s classic holiday pies, tarts and cakes shine. This cake is warmly spiced with cinnamon; packed with coconut, raisins and nuts; and finished with a tangy cream ...

Plums are a fruit we typically associate with desserts, such as plum cobbler, roasted plum semifreddo, and the famous New ...