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 ...

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

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 ...

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

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

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

Eric Kim’s scallion-oil fish turns olive oil, alliums and white fish fillets into a simple, luscious dinner. Who isn’t ...

Cumin is unique among many of its fellow spices, like cardamom, cinnamon, allspice, clove and coriander (with which it is so ...

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 ...