Give yourself the gift of gravy.
Once again, comforting and easy recipes win with readers.
Each year, they reimagine the traditional Yule log in a cake called the bûche de Noël. Here are some of the year’s best designs and their backstories.
This easy, cheesy polenta bake will stay in your holiday arsenal for years to come.
Little Snowie 2, a whirring ice-shaving machine, creates flaky mounds of snow from ice cubes in seconds.
Nigel Slater’s newest tome is a guidebook to the winter season, with recipes for mincemeat and flavored spirits, and history and lore.
A versatile puff pastry from the manager of the spice shop La Boîte revamps pigs in a blanket.
To elevate salmon from “thrown together” to “put together,” make like Alison Roman and add buttery harissa sauce.
A more affordable version of the luxurious treat is grown on a fish farm near Sacramento.
Go big with a few tofu recipes, or get inspired by Bobby Flay’s cooking.
Sierra Tishgart, the co-founder of the colorful new cookware brand Great Jones, shares her family’s recipe for crunchy-but-creamy kugel.
This week is for holiday baking and cookies: chocolate-molasses, coconut shortbread, pistachio sandies. Or just make a no-recipe pasta puttanesca.
Modern Love in miniature, featuring five reader-submitted stories of 100 words or fewer.
These three simple recipes from Alison Roman will leave plenty of time for celebration.
Life is hard enough. Baking doesn’t have to be. Our three favorite books inspire but don’t intimidate.
For a special breed of Americans, making and decorating cookies is a form of therapy and a tasty way to commune with others.
Twelve steps to a better decorated sugar cookie, including flooding techniques and the fluffiest royal icing recipe.
This cookie is a blank canvas for festive shapes and designs. Our columnist shows you how to make these treats, and how to prepare beautifully smooth royal icing for decorating with sprinkles, paint or anything your heart desires.
Brava uses light technology originally developed for the solar industry to cook multiple foods quickly on the countertop.
Russ & Daughters has served its beloved bagels, bialys and smoked fish for over a century, but its legacy is about much more than food.
The cookbook “Avocaderia” contains multiple recipes for avocado toast, plus ideas for pancakes, drinks and desserts starring the avocado.
Hearty and full of flavor, sfincione is easily made at home — no finesse or screaming hot oven necessary.
Gabrielle Hamilton’s quiche Lorraine isn’t a walk in the park, but it is the platonic ideal of a quiche.
Freestyle rice pudding! Fondue-filled squash! Or Alison Roman’s salmon with sesame and herbs! Eat well in the days to come.
A spiced chickpea stew, shrimp scampi and deviled chicken thighs are exactly what we want to eat right now.
You don’t need to break out anything special for this rich, creamy fondue: Instead, a roasted squash is its serving vessel.
Make Danny Bowien’s pastrami, if you’re feeling particularly ambitious (and if you’re not, we have a hack).
For centuries, it’s been both medium and topic; now, an emerging cohort is challenging what it means to play with the most essential material.
With a range of welcoming accents and insights, cookbook authors from Morocco to Detroit, London to Philadelphia, will lure you into the kitchen.
Our columnist takes the anxiety out of shopping, buying and drinking wine. You will learn the basics, from how to open a bottle to pairing it with food, along with the best language to use when talking about wine in stores, at restaurants and with friends.
If you have leftover stock on hand, make gumbo. Or prepare for Hanukkah and with a Melissa Clark recipe for olive oil and sea salt brownies.
New York Shuk’s latest offering is Moroccan-style salted lemons, puréed and ready for sauces, dips and dressings.
Members of a synagogue in Atlanta come together to make the savory pocket pastries to sell at Hanukkah, as they have for decades.
Samin Nosrat recalls the time she crossed the country to help a friend host an unforgettable night — and received a one-of-a-kind keepsake.
Alison Roman makes a spiced chickpea stew with greens and coconut milk that finds the nexus of comfort food and health food.
Dried wild mushrooms lend this comforting braise its depth and character.
Olive oil and a touch of sea salt make this recipe both gooey and slightly savory.
The proverbial after-dinner drink doesn’t get much attention nowadays. It’s one thing to recognize its qualities. It’s another to find a place for it.
Move past Thanksgiving, and make what you crave: spicy chicken diavolo, spicy beef stir-fry, or fish tacos.
All three children requested the same dish of pasta and ribs for each and every birthday. I stopped cooking it on other occasions, to keep it special.
Celebrate your release from the tyranny of turkey and stuffing: Make risotto with sausage and parsley, a spicy peanut and pumpkin soup and soy-basted chicken.
Make the best of your leftovers: Use them in a turkey enchilada pie, a tikka masala or a salad with fried shallots and herbs.
The application, blamed for all kinds of mayhem on the subcontinent, has proved a boon for farmers, home cooks and chefs who once lacked a way to share.
Work small, cook big.
The feast is nearly done. Make sure to make time for yourself today.
They’re arguing for their place at top restaurants by imbuing classic desserts with new forms, ingredients and undeniable originality.
Take it easy, or get ready for tomorrow’s feast: cut up some bread ahead of a stuffing, make your cranberry sauce and prep your vegetables.
Build a cathedral of deliciousness, stone by stone.
Mother Wit Cluckity Chicken Bone Broth, from the chef behind the Pandering Pig in Upper Manhattan, is rich and deeply flavorful.
The new subscription box includes a badge each month, so your young cook can track his progress on his apron.
Chad and Chase Valencia, who own Lasa in Los Angeles, pile leftovers into sandwiches that celebrate both American and Filipino food.
Yotam Ottolenghi’s beloved late mother-in-law always made four types of meat and six carbs for festive family meals. He honors her memory — but serves salmon instead.
The creator of the Cronut joins the MasterClass lineup. His online course covers the fundamentals of French pastry.
Keep it simple, with tomato soup and grilled cheese, or a pan-roasted fish fillet. And save your energy for the feast.
Thanksgiving is the one time of year when family bonds matter more than the food.
Thanksgiving is the meal of the week. Keep it simple in the days that lead up to it.
This salad puts hearty spinach leaves to work alongside marinated tofu and a dressing that takes cues from Japan.
Sheet-pan chicken, roasted salmon, pesto pasta and a bonus applesauce cake from the cookbook author Julia Turshen.
What to do with the extra ingredients we stuff into our refrigerators before Thanksgiving.
There’s plenty to do before the holiday coming up: Make some cranberry sauce, stock, pie dough — maybe some cornbread stuffing.
Kim Severson explored the subject of turkey brines, finding that many people are over the practice.
Bunnings, a chain of hardware stores, upended tradition and suggested people put onions on the bottom and not the top of their sausages. Australians were not impressed.
Mild and easily adaptable, cauliflower can be transformed into just about anything you want. Our columnist shows you how to make the most of this blank canvas.
Recently arrived refugees in the United States prepare to cook the most American of feasts.
A stunning pumpkin layer cake that’s worthy of the Thanksgiving table.
The Mala Market carries a dozen essential spices for the fiery cuisine, including fragrant green Sichuan peppercorns.
JK Adams, a cutting-board company in Vermont, has a new line of serving boards and slates with eight different city skylines.
After two decades of flying high, the wet-brined bird has lost altitude with many of the food-media influencers who sent it soaring.
In a new audio series, the actor Nick Offerman explores political, cultural and ecological shifts through the author’s palate.
It might be a nice time for Japanese fried chicken with soy sauce-pickled eggs, a kale, coconut tomato salad, or slow-cooker chicken tacos.