Published Nov. 26, 2025Updated Nov. 26, 2025 Shopping for sweet potatoes might unearth some questions: Wait, are sweet potatoes and yams the same? (In short, no.) Garnet or Hannah or Okinawan — what’s best? (All have their merits, but if you’re looking for deep orange flesh, go with red- to copper-skinned varieties like Garnet, Jewel…
Published Nov. 25, 2025Updated Nov. 25, 2025 Welcome back to the Pizza Interview, a series from New York Times Cooking where the Q&A has a catch: Our guests have to make pizza. “Wicked: For Good,” an adaptation of the second half of the Broadway musical, and the sequel to last year’s “Wicked,” brings the story…
Published Nov. 24, 2025Updated Nov. 24, 2025 Thanksgiving appetizers can be a divisive topic. Do you really need a snack spread when you’re about to devour a feast? We say yes. First of all, no one wants peckish guests talking politics. And a baked Brie placed strategically in the living room is a great way…
Name: Jodie Foster 2. Draw a still life of flowers in a vase that you’d like to receive on your birthday: 1. Describe your favorite fragrance: coffee beans Sunday morning 4. Circle your preferred fruits: 3. Choose an architect to design your dream house: Banana Apple …
1915 With America’s industrial revolution in the rearview, the government begins promoting homemaking to young women as an exciting new science — “just as useful to maid as to mistress.” Meanwhile, kitchens are adopting technology like mass-produced metal stoves, the early iterations of refrigerators (just iceboxes, at first) and electrification. The electric kitchen leads to…
Published Nov. 21, 2025Updated Nov. 21, 2025 Change is constant when it comes to, well, everything. And while it’s certainly fun to try a new and exciting recipe every once in a while, having a recipe box full of tried and true favorites can be a real comfort. That’s especially true at Thanksgiving, when you’ve…
Go straight to the good stuff this Thanksgiving: apple and cream, chocolaty espresso, honeyed cranberry, and more. By Sue Li Photographs by Johnny Miller Styled by Sue Li and Sarah Smart Published Nov. 19, 2025Updated Nov. 19, 2025 In the world of baked goods, it’s said that people usually fall into one of two camps:…
By Nisha Vora Nisha Vora is a recipe developer who specializes in plant-based recipes. She is the author of the cookbook “Big Vegan Flavor” and hosts videos on her YouTube channel, Rainbow Plant Life. Published Nov. 18, 2025Updated Nov. 18, 2025 My early Thanksgivings were a cross-cultural hodgepodge: boxed stuffing and canned cranberries sat on…
By Ali Slagle Ali Slagle is a recipe developer and regular contributor to NYT Cooking who specializes in low-effort, high-reward recipes. She is also the author of the cookbook “I Dream of Dinner (so You Don’t Have To).” Published Nov. 17, 2025Updated Nov. 17, 2025 There are countless ways to roast a chicken, and the…
Andy Baraghani’s bright, brilliant menu is a feast for the eyes, too. By Andy Baraghani Photographs by Bobbi Lin Styled by Rebecca Jurkevich and Megan Hedgpeth Published Nov. 17, 2025Updated Nov. 17, 2025 Every year, I tell myself I’m going to keep Thanksgiving simple, and every year, I fail. Not in the frantic way, but…
