David Malosh for The New York Times. Food Stylist: Simon Andrews. On a hot July day in the New York Times Cooking studio ...

“You’ll get over it,” said my then-supervisor, a Thanksgiving veteran. In the years since, I’ve roasted whole turkeys in ...

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

Chicken cutlets that cook through and brown in about four minutes, with deep chimichurri flavor enhanced by a post-grill ...

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 ...

While luxurious oyster and hen-of-the-woods mushrooms often inspire V.I.P. treatment, they aren’t the only varietals ...

My recipe for roasted sausages with grapes and onions works well with any type of sausage and any color grape (though red and ...

If you’d like your holiday bird to be smaller, craggy-coated and scattered with crispy sage, Sohla El-Waylly has a recipe for ...

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

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

Melissa Rodriguez opens Crane Club in the Al Coro space, the Anton’s team take on all-day Italian at Leon’s and more.