Whether homemade or store-bought, lemon olive oil is a bright and fragrant contrast to roasted mackerel.
A little bit of meat goes a long way, wrapped Sicilian-style around cheese and prosciutto and roasted with bay leaves and olive oil.
There’s so much to do with those Thanksgiving leftovers, whether you make a turkey salad, a spiced turkey pav or a brothy noodle dish.
The remains of the day provide ingredients for three more days of meals that invite you to tinker and try new dishes.
You’ve got this. Just remember the turkey’s done cooking when it reaches 165 degrees.
How the Food section of The Times comes up with nearly a month’s coverage about a single day.
The big feast is tomorrow, so take it easy tonight and focus on the last-minute details.
Jane Kramer’s “The Reporter’s Kitchen” explains how she approaches life through food and food through life.
Sugar, spice, salt, fat: All are easy to love. So what explains our current craze for bad tastes?
Homestyle Taiwanese finds a permanent home, the latest from Amelie Kang of the MaLa Project, and other restaurant news.
A bonding activity that builds joy and character.
Teak maple-leaf servers give an autumn feel to the holiday table.
Gruyère d’Alpage is made the traditional way with summer milk from cows that forage in the Alps.
When we moralize about food, we remove joy from eating and forget the benefits of moderation.
It doesn’t have to take all day: Make the bird in a fraction of the time by just cutting out the backbone.
Welcome to the latest edition of the Smarter Living newsletter.
Today is a great one to buckle down and make pie dough or cranberry sauce, in anticipation of Thursday’s feast.
This Thanksgiving, a prayer for finding fellowship across our divided kitchens.
When the dust settles after the holiday, here’s what to make with leftover bread, squash, greens, onions and (almost) anything else.
Thanksgiving is coming. Make your plan, then settle in for some lamb and white bean chili or pasta with cauliflower and capers.
Topped with bacon and eggs, it’s perfect for breakfast or brunch, and even goes well with coffee.
At AbuQir Seafood in Astoria, Queens, an ocean bounty is spread out before you, awaiting your choice.
First, read the collection of voices we’ve gathered to discuss the Thanksgiving feast, then maybe cook in the same spirit.
Nov. 15 is National Clean Out Your Refrigerator Day. Here’s how to make the most of it.
The Chef’n Twist’N Sprout makes it easier to core brussels sprouts and loosen the leaves.
Nine accomplished writers share their stories of the holiday.
Masha Gessen, a visiting professor at Amherst, tells why, on this Thanksgiving, her annual ritual of hosting strangers is more important and more difficult.
A.O. Scott is a film reviewer for The Times, so cooking Thanksgiving dinner is a chance to avoid work. And he’s thankful his food pleases the critics.
While Sarah Lyall was a reporter in The Times’s London bureau, she was free to reinvent every holiday tradition to her liking.
The Times book critic Parul Sehgal has grown into the pleasure of catering to others on the holiday, spurred by marriage and family.
Just when the food scholar Jessica B. Harris thinks that a beloved family meal can’t be replaced, she learns that maybe it can.
A cranberry-lemon stripe cake, a devil’s-food cake with toasted-marshmallow frosting or a sugarplum gingerbread cake for your next special occasion.
Fall temperatures are dropping: Make up a warming bowl of something, like a firehouse chili gumbo or an herbed white bean stew.
Whether tofu saag paneer or a hearty Bolognese, the days ahead are full of fine meals.
T asked three chefs to reflect on meals that speak to their experience growing up with two cultures.
The chef of Sunday Bird in San Francisco remembers a childhood family tradition: Korean fried chicken for Thanksgiving (instead of turkey).
The chef and owner of Good Girl Dinette in Los Angeles recalls her mother's favorite midnight snack in Saigon – a Banh Mi.
The culinary movement began with Momofuku, but its history goes further back than that. Now, its chefs are radically changing the food landscape.
In our Travel issue, we pay homage to the many ways — sight included — that we come to understand a nation, a town, a culture.
Wild rice, white beans, mushrooms and spinach make for an adaptable, festive dish for the holiday and beyond.
Go the extra mile, and make a Filipino embutido, or goulash, or a pissaladière. Or take it easy, and knock out some cumin-roasted salmon.
Find spicy stews, kimchi pancakes and sochu slushies — and a young clientele — in the Central Business District.
Spicy stews, kimchi pancakes and sochu slushies are served late at night in the Central Business District.
Welcome to the latest edition of the Smarter Living newsletter.
You don’t have to cook the whole meal in one day, on four burners and in one oven set to 400 degrees. But you can.
Nine dishes, eight hours, one temperature setting: We’ll show you how to prepare a memorable holiday spread in a day.
David Tanis has three new recipes: for smashed carrots with feta and mint, sweet-and-sour cauliflower and brussels sprouts with chorizo.
From our favorite lasagna to a Parmesan-crusted rack of lamb, here are a dozen incredible recipes for the next six days.
A dozen tools reviewed by Wirecutter to improve your Thanksgiving feast.
For confirmation, our reporter in Paris turned to an impeccable source: his 89-year-old French grandmother, reached on her cellphone while grocery shopping.
Cook familiar vegetables like carrots and cauliflower in unexpected ways to brighten the Thanksgiving menu.
Make some middle-school tacos, and watch “Stranger Things.” Or, for a more grown-up affair, try a pork tenderloin stuffed with herbs and capers.
A once-reluctant omnivore on the delights of homemade sausage.
More often than not, food offers a powerful, surprising and sometimes uplifting path through difficult news events.
Sixteen of The Times’ most popular instructional cooking videos for Thanksgiving, from spatchcocking a turkey to carving one.
Chicken thighs, crushed tomatoes, mozzarella, some Parmesan, a lemon and red-pepper flakes, and you’re on your way to dinner.
While Julia Child was capturing France through its cuisine, it was that same French magic that inspired her husband, Paul, to capture the country through photography.
Diners will be able to add a meaty chili in the Texas style to hot dogs, cheeseburgers and fries.
This chicken confit from D’Artagnan is a versatile ingredient for tacos, stir-fries and more.
Make David Tanis’s recipe for a wild mushroom and winter squash curry, or if that’s not your jam, try Tejal Rao’s recipe for katsudon.
Prepare yourself for Halloween on Tuesday, and then indulge with a chickpea tagine or salmon with anchovy-garlic butter.
The chef and owner of Amass adds boldness and richness to the Nordic flavor spectrum.
Comfort food, Indian-style, rich with autumnal ingredients like mushrooms and squash.
Invite a few friends over, and feed them in any number of special ways.
A small town in New South Wales rewards visitors and locals with a charming Japanese cafe.
A party that made Henri Rousseau famous, the gumbo that fueled the fight against segregation and the banquet that spoiled a presidential campaign.