When we initially reached out to scores of chefs, recipe writers, historians, and food luminaries for nominations for their most important American recipes of the past 100 years—Which written recipes ...

Time is a weird thing. It’s been more than six months since the new year began, but some days it feels like it’s been six minutes, and other days? Six years. Since Jan. 1, we at New York Times Cooking ...

A few months ago, I found myself in possession of a bag of apples and craving an apple pie, of the archetypal cooling-on-the-window-ledge variety. I pictured a double-crust flaky pastry around apple ...

You don’t have to try the latest trendy meal at the hottest new restaurant, quit your job or move to another country to live a better life. By Jerrelle Guy Eight years ago, after earning a master’s ...