Bar Manje takes over the nights at Good Enough to Eat, the White Horse Tavern team open Dandelion and more restaurant news.

Beef tenderloin is a holiday classic, and for good reason — it makes for a transcendent meal. It is, however, pricey and tricky to get right because you need to nail the timing so it doesn’t overcook.

A few years ago, the food writer Betty Fussell got a call from The New York Times obituaries department. The good news, she ...

Spicy noodle stir-fry with salt and pepper tofu: More one-pot brilliance is to be found in Nisha Vora’s vegetable-laden ...

Make these quick Melissa Clark recipes — a squash tart, baked Brie and tuna rillettes — and then supplement them with nuts, ...

In her latest book, Diane Kochilas looks at the evolution of Greek cooking and restaurants in Athens and beyond.

Dan Pelosi’s Dark ’n’ Stormy Cookies have dark rum in the dough and the glaze, inspired as they are by the cocktail made with ginger beer, rum and a bright slash of lime. This is a festive cookie for ...

This is a dish that can present a few different ways. Have it for dinner on a Wednesday and it’s all creamy comfort, like nestling under a (very nice) blanket. Serve it to guests with roasted potatoes ...

Plump pieces of chicken thigh cook on top of gingery coconut rice studded with cashews, while cilantro and hot sauce add ...

New York Times Cooking’s annual tradition — in which we share our finest holiday cookie recipes and videos — is here, and I’m thrilled to share mine! By Vaughn Vreeland It’s the most wonderful week of ...

Super-simple potatoes, vegetables, cranberry sauces, stuffings and other classics for more time at the table — and less in the kitchen. Credit... Supported by By Emily Weinstein As with dating or ...