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

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

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

This juicy, crispy, tastes-vaguely-like-Thanksgiving fried chicken is an exciting stand-in for the usual turkey. This recipe ...

This year’s batch of Thanksgiving pies is particularly lovable: butterscotch banana cream pie, coffee and maple chess pie and ...

This pie is like enjoying maple-soaked pancakes with a cup of coffee, but it’s great any time of day. A hint of bourbon, or ...

Finally, it’s the birthday of Rickie Lee Jones. She is 70. Here she is on “The Old Grey Whistle Test ,” London, 1979. Kid ...

This 30-minute vegan dinner boasts five stars and over 10,000 reviews: “This recipe is WOW!,” one reader wrote.

Traditional XO sauce is made from a pricey mélange of dried scallops, dried shrimp and cured Chinese ham. Dolloped on noodles ...

If you’re in the mood for noodles, Judy Kim’s chile oil noodles with cilantro are supremely pleasing and spicy enough to ...

David Malosh for The New York Times. Food Stylist: Simon Andrews. David Malosh for The New York Times. Food Stylist: Simon Andrews. David Malosh for The New York Times. Food Stylist: Simon Andrews.

First, whole sage leaves fry in melted butter for a pretty garnish that offers pleasurable crispy bits. The butter ends up browned, nutty and infused with the herb’s woodsy aroma, and helps other ...