You loved these recipes. Now see what made our Top 25. By Margaux Laskey Well, that was fast: It was January, we blinked and now it’s December. Quite a bit has happened in the last 300 or so ...

Kimchi noodle soup. These sheet-pan pierogies with brussels sprouts and kimchi, which someone at a holiday party told me is their favorite New York Times Cooking recipe, and this kimchi grilled ...

This Chinese five-spice spice blend can be used in marinades, rubs, soups, baked goods, and more! You are going to want to ...

Cool autumn evenings call for these warm apple dishes and crunchy salads. Kimberly Holland is a writer and editor with 17 years of experience in food, lifestyle, travel, and health content. She is an ...

Josh Miller is a writer, editor, recipe developer, and food stylist who has been writing about Southern food and working in the publishing industry for the past 20 years. His work has appeared in ...

Make the pretty, pink peppermint bark in this recipe for the cookie toppers, or use store-bought to save time. Browned butter gives would-be traditional chocolate chip cookies a deliciously toasty ...