Popeyes Sandwich Strikes a Chord for African-Americans

In a Facebook post in August, Nadiyah Ali, a nurse from Katy, Texas, compared the sandwich to a rival’s: Chick-fil-A’s version, she wrote, tasted as if it were made “by a white woman named Sarah who grew up around black people.” The Popeyes sandwich, she added, tasted “like it was cooked by an older black lady named Lucille.”

By John Eligon

What Could Come Between These Two Allies? A $100 Jar of Honey

New Zealand producers, in the face of protests by their Australian counterparts, want to trademark manuka honey, a costly nectar beloved by celebrities.
By Jamie Tarabay

The World’s Best Cheese? It’s Blue and Comes From Oregon

Rogue Creamery, which took the top prize at the World Cheese Awards with its Rogue River Blue produced in Oregon, has seen sales and interest jump.

Cathy Strange, vice president of specialty foods at Whole Foods, with the winning cheese at the World Cheese Awards in Bergamo, Italy.
By Laura M. Holson

‘After His Death, I Didn’t Cook Anymore’: Widows on the Pain of Dining Alone

Readers share poignant stories of the pain and comfort that food can bring after a loved one dies.
Compiled by Aidan Gardiner

How to Eat Alone (and Like It)

Table for one? It’s not as bad as it sounds. Here’s how to dine by yourself and enjoy every bite.
By Jess McHugh

FOOD VISIONARY
After Rehab and Loss, a Restaurant Leader Helps His Colleagues

Steve Palmer is a food industry success story. But he is most proud of his efforts to reach workers in the hospitality business who struggle with addiction.
By Kim Severson

SCRATCH
What Does It Take to Stand Out at a New Orleans Seafood Market? (Hint: Worms)

An illustrated look at how fishmongers diversify. It’s a tough business — especially when the competition includes your own sisters.
By Julia Rothman and Shaina Feinberg

Sean Sherman’s 10 Essential Native American Recipes

The founder of The Sioux Chef, a company devoted to Indigenous foods, created recipes to showcase tribal diversity across the lower 48 states.

The following links are to NYTime’s Cooking, which is a firewall within a firewall. (It seems to be accessible through the NYTimes phone app, but don’t tell no one.)
01. Bison Pot Roast With Hominy
02. Roasted Turnips and Winter Squash With Agave Glaze
03. Roast Turkey With Berry-Mint Sauce and Black Walnuts
04. Tepary Beans With Chile-Agave Glaze
05. Rocky Mountain Rainbow Trout With Trout Eggs
06. Chia Pudding With Berries and Popped Amaranth
07. Seared Salmon With Crushed Blackberries and Seaweed
08. Wild Rice and Berries With Popped Rice
09. Three Sisters Bowl With Hominy, Beans and Squash
10. Crawfish and Shrimp Pot With Spiced Sweet Potatoes

A GOOD APPETITE
These Ingredients Deserve Your Attention

This sheet-pan chicken dinner stars two ingredients, paprika and parsley, you may be taking for granted.

Bell peppers and jammy cherry tomatoes round out this simple roast chicken supper.
By Melissa Clark

A Pastry Chef’s Book, and Life, Start Again

Claudia Fleming’s cult, out-of-print cookbook, “The Last Course,” is being reissued as she emerges from a dark decade.
By Julia Moskin

EAT
The Pork Chops You’ll Make Again and Again

Pork chops in lemon-caper sauce.
By Sam Sifton

FRONT BURNER
A Farmed Striped Bass Worth Roasting

This fish, raised in Pacific waters off Baja California, makes a worthy substitute for wild striped bass.
By Florence Fabricant

FRONT BURNER
A Japanese Sweet Tradition a Thousand Years in the Making

Yokan, a jellied confection, will be celebrated this week in New York.

By Florence Fabricant

A Celebrity Sommelier Is Accused of Sexual Assault

By Julia Moskin

Pour at Your Own Risk: America Warms to a Spill-Prone Wine Jug

Passé in its native Spain, the porrón has become a popular bar accessory among patrons who don’t mind possible wine stains.

A growing number of restaurants and bars in the United States are using porróns, including Bar Celona at Mercado Little Spain in New York.
By Robert Simonson

FRONT BURNER
Curious About Orange Wine? There’s a Subscription Box

Orange Glou will send you bottles of these funky wines from around the world.
By Florence Fabricant

THE POUR
In Napa Valley, Winemakers Fight Climate Change on All Fronts

Wine producers are grappling with a maelstrom caused by a warming planet: heat waves, droughts, cold snaps, wildfires and more.
By Eric Asimov