When Stocking Grocery Shelves Turns Dangerous

Grocery stores have been deemed essential businesses, meaning their employees are worried about being exposed to the coronavirus.
By MICHAEL CORKERY, DAVID YAFFE-BELLANY and RACHEL WHARTON

‘There Is Plenty of Food in the Country’

Americans have been alarmed by empty grocery shelves, but while food suppliers and retailers say they are struggling with surging demand, they insist the supply chain remains strong.
By MICHAEL CORKERY, DAVID YAFFE-BELLANY, AMELIA NIERENBERG and QUOCTRUNG BUI

France’s Bistros Close, in a Frenzy of Donated Cheese and Pâté

The country’s clampdown on public life has left businesses reeling. As the government pledges support, a restaurateur prepares to hunker down.
By LIZ ALDERMAN

CRITIC’S NOTEBOOK

A Frantic Few Days for Restaurants Is Only the Beginning

However long the closings across the country last, governments need to move fast if the industry is ever going to come back.
By PETE WELLS

A Boom Time for the Bean Industry

A few years ago, Mr. Sando started a “bean club” in which members could receive special bean shipments every three months for a subscription fee. It was meant to be a joke. “We’re in Napa, and I thought, ‘Oh, wine club — let’s do a bean club,’” he said. Now it has a waiting list of more than 8,000 names.

“It’s just shocking,” one bean supplier said. “I used to be the loneliest man at the farmer’s market.”
By DAVID YAFFE-BELLANY

EAT

Crepes Don’t Have to Be Fancy to Be Delicious

This savory galette de sarrasin is a perfect reminder that a French crepe is nothing but a humble pancake.
By GABRIELLE HAMILTON

Tejal Rao’s 10 Essential Indian Recipes

Our California restaurant critic, whose taste was shaped in family kitchens far from the subcontinent, picks dishes that show the cuisine’s many facets and techniques.
By TEJAL RAO

Dinner in French!

Melissa Clark has a delicious excerpt, and four recipes, from her book, including a Campari cake that may just transport you to Aix.
By SAM SIFTON

A GOOD APPETITE

How I Came to Cook in French

For Melissa Clark, the food she grew up eating in Brooklyn, and the French cuisine her parents adored, laid the foundation for how she still cooks.
By MELISSA CLARK

How Do They Make Plant-Based Meat Behave Like Beef?

J. Kenji López-Alt explains the science behind the new vegan products.
By J. KENJI LÓPEZ-ALT

How to Cook With Plant-Based Meats

You may have tried restaurant versions, but making them at home is another matter. J. Kenji López-Alt has tested them and offers practical advice.
By J. KENJI LÓPEZ-ALT

Warming Winter (Almost) Cuts Off a Sweet Wine Tradition in Germany

Years of milder temperatures have made German ice wine increasingly rare and expensive. This year, the industry body says, there will be only a few bottles.
By CHRISTOPHER F. SCHUETZE

Michael Broadbent, Who Put Wine on the Auction Block, Dies at 92

At Christie’s in London, he essentially created the notion that wine could be auctioned like furniture or art. He was also an influential wine writer.
By ERIC ASIMOV

Gray Kunz, 65, Dies; Four-Star Chef Fused France and Asia

Raised in Singapore, trained in Hong Kong and apprenticed in Switzerland, he made a celebrated mark in New York at Lespinasse.
By JULIA MOSKIN