Fueling Progress: On a crowded highway of convenience stores, 36Lyn is an oasis of quality
That’s ma gas station!
by Zach McCormick
Ken Friedman of the Spotted Pig Will Pay $240,000 in Sexual Harassment Case
The restaurateur has agreed to a payout for 11 former employees, including 20 percent of his profits from the restaurant, after an investigation by New York’s attorney general.
By KIM SEVERSON and JULIA MOSKIN
Impossible Dumplings and Beyond Buns: Will China Buy Fake Meat?
Impossible Foods and Beyond Meat want to expand to the Chinese market but face significant governmental and cultural hurdles.
By DAVID YAFFE-BELLANY
In a Burger World, Can Sweetgreen Scale Up?
The chain that made salads chic, modular and ecologically conscious now wants to sell you a lot of other stuff.
By ELIZABETH G. DUNN
What Will We Eat in 2020? Something Toasted, Something Blue
The food forecasters are at it again, predicting the next big vegetables and sweets, cuisines and causes.
Food from Japan, like soufflé pancakes, is expected to keep enchanting American diners in 2020.
By Kim Severson
LETTER OF RECOMMENDATION
Letter of Recommendation: Ginger Gum
A solution for digestive distress — and the more existential kind as well.
By ANNA HEZEL
T’s Favorite Nourishing Recipes for a More Healthful 2020
A roundup of vibrant dishes for the new year, from a vegetable-packed green soup to a comforting persimmon porridge.
A GOOD APPETITE
This Soup Has Salad Aspirations
Loaded with greens and other vegetables, plus farro and creamy potato, this soup walks the line between healthful and heavy.
Lemony spinach soup with farro.Credit…
By Melissa Clark
A January Dinner Party That Doesn’t Deprive
For exquisitely simple dishes that don’t skimp on flavor, David Tanis looks to Japan.
Tarragon, dill, shiso, mint, basil, cilantro, parsley and watercress are paired with cool, custardy silken tofu in this refreshing salad.
By David Tanis
EAT
The Perfect Cake for Your Coffee Break
This almond cake is just right for indulging in the Swedish ritual of coffee, sweets and conversation.
By DORIE GREENSPAN
FRONT BURNER
A Perfect Cheese for Raclette
The new wheels of L’Etivaz cheese, made in the Swiss canton of Vaud, may be the best yet.
Only $35.99/lb!
By FLORENCE FABRICANT
The New #TheStew
Make Alison Roman’s latest, a spicy white bean stew with broccoli rabe, as soon as possible.
By EMILY WEINSTEIN
THE POUR
Wine Business Fears a Possible Disaster in Potential Trump Tariffs
A move meant to impose pain on the European Union may jeopardize many American jobs and businesses, while putting popular wines out of reach.
By ERIC ASIMOV
FRONT BURNER
A Single Pot Irish Whiskey Comes to America
Teeling Whiskey’s first spirit made entirely in the city of Dublin is now available in New York.
Only $75!
By FLORENCE FABRICANT
WINE SCHOOL
A New Chapter for California Syrah
By Eric Asimov