Food! Glorious Food!

A Spice Company Spent $92,000 on Pro-Impeachment Facebook Ads in a Week

A Wisconsin-based purveyor of pepper, paprika and poppy seeds spent more on impeachment-related Facebook ads than any entity besides President Trump.


An employee at a Penzeys Spices store in St. Paul, Minn. “I think the luxury of not being on a side is something of the past,” the company’s owner said.
By Jacey Fortin

At the New Orleans Airport, a Taste of Leah Chase’s Food and Art

The family of the famed Creole chef is collaborating on a restaurant in her memory, to open soon in the new terminal.
By Kim Severson

TRENDING

Reinventing Afternoon Tea, With Deliciousness and Delight

Upscale hotels around the world have started to “blow the dust off their afternoon tea tradition.”
By Sarah Firshein

TRILOBITES

This Fungus Mutates. That’s Good News if You Like Cheese.

American scientists set out to simulate a fungus’s evolution into the edible mold that makes French cheeses like Camembert.
By Emma Goldberg

TRILOBITES

What Was Kept in This Stone Age Meat Locker? Bone Marrow

In an Israeli cave, paleoarchaeologists unearthed what may be the earliest example of humans storing food for later consumption.
By Nicholas St. Fleur

Hey, Look! Nonna and Her Pasta Are on YouTube

A filmmaker is trying to preserve the art of handmade pasta by turning Italy’s Pasta Grannies into video stars.


The Pasta Grannies creator, Vicky Bennison, and the videographer, Andrea Savorani Neri, recording a pasta lesson in Rosa Turri’s kitchen in Faenza, Italy.
By Kim Severson

The New Makers of Plant-Based Meat? Big Meat Companies

Tyson, Smithfield, Perdue and Hormel have all rolled out meat alternatives, filling supermarket shelves with an array of plant-based burgers, meatballs and chicken nuggets.
By David Yaffe-Bellany

For Sondheim, Raúl Esparza Protects His Voice. For ‘Seared,’ His Fingers.


The actor, best known for “Company” and “Law & Order,” cooks, chops and sautés onstage as a finicky chef in Theresa Rebeck’s play.
By Amelia Nierenberg

Your New Monday Dinner


Yewande Komolafe has an amazing new recipe for baked tofu with peanut sauce and coconut-lime rice that may just earn a place on your weekly rotation.
By Sam Sifton

The Creamiest Chickpea Pasta

Hearty and so satisfying, Alexa Weibel’s creamy chickpea pasta with spinach and rosemary is the perfect cool-weather pasta.
By Emily Weinstein

What Are We Supposed to Think About Shrimp?

Americans eat more shrimp than ever before. But a cloud hangs over much of the global industry that produces it, with questions about labor practices and sustainability.


Very messy, very spicy peel-and-eat shrimp get dunked in melted lemon butter and chile-seasoned shrimp broth.
“But with new technology, this may be changing. Businesses like the
Tru Shrimp Company in Balaton, Minn, are working on improving land-based water recirculating systems to raise shrimp more sustainably in tanks, without using antibiotics, and without the carbon footprint of shipping frozen, perishable shrimp from Asia and South America.”
By MELISSA CLARK

Shrimp and Chemicals: What You Need to Know

What exactly is added to shrimp, and how can you avoid it at the store?
By Melissa Clark

How to Make the Cardamom Bun That Took New York

Fabrique’s version of the Swedish bun is tender, buttery and brimming with woodsy spice.


Fabrique’s kardemummabulle, or — a little less fun to say in English — cardamom bun.
By Charlotte Druckman

Fondue Flavor, but Make It Pie

Yotam Ottolenghi’s love of wine and cheese leads to a pie inspired by fondue parties from long ago.


Yotam Ottolenghi’s butternut squash and fondue pie with pickled red chiles.
By YOTAM OTTOLENGHI

EAT

This Knockout Spicy Sauce From Yemen Will Improve Almost Any Dish

Looking to punch up your eggs? Or add some zing to your salad? Just give it a little zhug.


By Gabrielle Hamilton

FRONT BURNER

Cook Dinner Like a Warrior


These new oven mitts from the Metropolitan Museum of Art look like the armor of a 16th-century duke.
By Florence Fabricant

THE POUR

How Will Climate Change Alter Agriculture? Winemakers Are Finding Out

The accelerating effects of climate change have forced the wine industry to take decisive steps to counter or adapt to the shifts.
By ERIC ASIMOV

Bruce LeFavour, ‘a Good Cook,’ Dies at 84

As a restaurateur, he was in the vanguard of moving from rich French fare to more fish and seasonal, locally sourced fresh produce.


Bruce LeFavour at his restaurant Rose et LeFavour in California’s Napa Valley in 1986. Despite rave reviews, he kept his restaurants only as long as they held his interest.
By Katharine Q. Seelye