New York Times Co. reported third-quarter earnings that beat analysts’ expectations as the company continues to successfully ...

The Times reported its biggest quarterly subscriber growth in nearly five years, driving big revenue gains. But the company ...

In the spirit of “if it ain’t broke, don’t fix it,” we looked back at the weeknight recipes our readers loved last November ...

A spicy, tangy dressing, bold with fish sauce and citrus, gives real oomph to caramelized brussels sprouts and tofu in this ...

Mushy peas, a British classic, are perhaps the ultimate easy side.

We begin with a beet and cucumber salad. With its sharp mustard vinaigrette and a shower of tarragon and dill, this is a most ...

Submit your holiday baking and cooking questions below, or email them directly to [email protected]. Your submission ...

“It sounds corny, but we have taste buds for a reason,” said Shana Minei Spence, a New York-based dietitian and author of the ...

Now, it’s a long way from leftover Halloween candy and acitrón, but Kate Medley is the Southern photographer who made that plaque in front of Craig Claiborne’s childhood home happen. She also created ...

And perhaps my salted butterscotch chocolate chunk cookies will change yours, too.

Pollo a la piña (pineapple chicken): Speaking of tacos, Rick Martínez’s chipotle and pineapple glazed chicken makes a delightful taco filling when paired with warm corn tortillas. Or take his advice ...

You can make Yasmin Fahr’s crispy baked tomato-oregano chicken as is, or punch it up with grated garlic and pepper flakes.