Gulf Oysters Are Dying, Putting a Southern Tradition at Risk Cheap and plentiful, they’ve long been a menu staple in New Orleans and beyond. But recent months have brought a crisis that worries fishermen and chefs.
Thomas Stewart, a veteran oyster shucker at Pascal’s Manale in New Orleans, is known to customers as Uptown T. He and other shuckers are finding themselves spending more time in the kitchen, as restaurant managers redeploy employees idled by the oyster shortage.
By Brett Anderson
The Zagat Guide Is Back in Print
After a three-year absence, the New York City survey will return on Tuesday with the same cover and pocket-size dimensions.
By Florence Fabricant
A Milk Giant Goes Broke as Americans Quit Old Staples
Dean Foods filed for bankruptcy protection on Tuesday. It’s not the first food giant to be caught off guard by a shift in tastes.
By David Yaffe-Bellany
Handcuffed for Selling Churros: Inside the World of Illegal Food Vendors
On the male-dominated black market, a permit for mobile food vending can easily cost $25,000.
By Sharon Otterman
UPDATE
At Museums Around the World, a Focus on Food
The new Cité Internationale de la Gastronomie de Lyon in southeastern France is one of a growing number of museums and centers devoted to food.
By Vivian Song
On Hawaii, the Fight for Taro’s Revival
The root vegetable was a staple food for centuries until contact with the West. Its return signals a reclamation of not just land but a culture — and a way of life.
By Ligaya Mishan
The Chefs Growing Vegetables for Paris’s Best Restaurants
As they prepare to open their own ambitious farm-to-table project, James Henry and Shaun Kelly have discovered a sideline as sought-after producers.
By Alice Cavanagh
36 Hours in Barolo, Italy
Sleepy villages, hillsides blanketed in grape vines, pasta dusted with shaved truffles, and wine that tastes of violets: just a few reasons to visit this gastronomic paradise in the Piedmont region.
By Ingrid K. Williams
Your Thanksgiving Helper? The Sous-Vide Machine
The kitchen tool can make preparing the big meal much easier, whether you’re stressing over the turkey or looking for a way to cook and reheat potatoes.
By Melissa Clark
FOOD MATTERS
I’ll Have What She’s Having
A new crop of restaurants is embracing family-style, communal eating, creating a necessary spirit of communication and collaboration for our fractious times.
By Priya Krishna
Lasagne 3 Ways — Quick, Vegan, & Slow Cooked
WHAT TO COOK
Alison Roman’s Big Thanksgiving
YouTube
By ALISON ROMAN
On the Hunt for Mushrooms in Central Oregon
Photographs and Text by Stephen Hilktner
WINE SCHOOL
Champagne-Style Sparklers, Made in America
By Eric Asimov
Scandinavian Wine? A Warming Climate Tempts Entrepreneurs
Hotter weather is fueling efforts to create a commercial wine industry in Denmark, Norway and Sweden.
By Liz Alderman
Star Sommelier Resigns After Accusations of Sexual Assault
Anthony Cailan in July at the Usual.
By Julia Moskin
Narayana Reddy, YouTube Star as ‘Grandpa Kitchen,’ Has Died
Mr. Reddy, a cook in India, started a YouTube channel in 2017 featuring videos of him preparing huge portions of food for children. His channel has more than six million subscribers.
By Daniel E. Slotnik