Food! Glorious Food!

TRILOBITES

Neanderthals Feasted on Seafood, Seabirds, Perhaps Even Dolphins

Scientists say that a discovery in a seaside Portuguese cave further challenges popular images of Neanderthals as meat-eating brutes.
By NICHOLAS ST. FLEUR

TALK

David Chang Isn’t Sure the Restaurant Industry Will Survive Covid-19

‘I’m not being hyperbolic in any way: Without government intervention, there will be no service industry whatsoever.’
By DAVID MARCHESE

New Orleans Restaurants, Used to Disasters, Reckon With Something Worse

The dining and bar scene, so central to the city’s identity, emerged strong from Hurricane Katrina. But the coronavirus crisis is different.
By Brett Anderson

Restaurants Find Hope in Delivering Donated Meals to Hospitals

As Americans pitch in to order meals for beleaguered health care workers, the deliveries can be a lifeline for restaurants and food trucks as well as hospitals.
By Pete Wells

These Days, Even a Michelin Star Chef Has to Sell Takeout

Many restaurants had been planning for a future in which delivery made up a sizable share of their business. They just didn’t expect that moment to arrive right now.
By David Yaffe-Bellany

Food Supply Anxiety Brings Back Victory Gardens

Americans were once urged to plant in every patch of available soil — and produced about 40 percent of the nation’s fresh vegetables.
By TEJAL RAO

INSIDE THE OUTBREAK

When Your Restaurant’s Star Dish Is Blamed for Spreading Coronavirus

As restaurants around the world close or retool to enforce social distancing, Hong Kong’s hot pot eateries offer a cautionary tale and some good advice.
By ELAINE YU

FRONT BURNER

An Easter Egg From Beverly Hills


AndSons, from the chocolatier Kriss Harvey, sells colorful chocolate eggs filled with layers of sweet goodness.
By FLORENCE FABRICANT

FRONT BURNER

Tempting Pastas and Sauces From Sicily


Bona Furtuna’s line, made in the town of Corleone, includes antipasti and marinara sauces.
By FLORENCE FABRICANT

FRONT BURNER

A Knife to Add Flash to Your Kitchen


A limited-edition tool from Victorinox, the makers of Swiss Army knives, combines a santoku blade with Middle Eastern-style steel.
Only $600!
By FLORENCE FABRICANT

The T List: Four Things We Recommend This Week

A postcard from an elusive desert landscape — and more.

EAT

This Broccoli-Dill Pasta Has a Hippie Twist. Your Kids Will Love It.


A quick purée, seasoned with lemon and garlic, is a kind of delicious all-purpose dip, sauce and spread.
By TEJAL RAO

Stress Baking More Than Usual?

Confined to their homes, Americans are kneading dough.
By ALEXANDRA MARVAR

A Few Pantry Staples for a Buttery, Flaky Treat


You don’t need buttermilk on hand to make biscuits: Just about any soured milk works. Melissa Clark can teach you how.
By MELISSA CLARK

One Pot of Rice, Endless Possibilities


This pantry staple can be transformed into so many meals. Here’s how to push it from side dish to star.
By ALEXA WEIBEL

A Dinner-Worthy Grilled Cheese

A basic grilled cheese doesn’t feel like dinner, but it can when you stuff it full of caramelized onions.
By JULIA MOSKIN

An Omelet With an Unexpected Creamy Filling: Tahini

Cheese is the typical omelet filling, but for a similar richness that’s also dairy-free, try tahini.
By MELISSA CLARK

How to Freeze Just About Everything

Wondering how you can make the most of your freezer and your food? Melissa Clark can help.
By MELISSA CLARK

Sardines and Celery: A Perfect Pairing


When you tire of sardines on toast, this crunchy salad is a great alternative for the tinned fish.
By Melissa Clark

Lentils, Rice, Caramelized Onions and a Dinner to Remember


Adapted from a Middle Eastern mujadara, this streamlined take falls somewhere between a soup and a stew.
By Melissa Clark

18 Cookbooks for Comfort

In this uncertain time, here are the cookbooks Food reporters and editors turn to for reliably delicious results.
By MARGAUX LASKEY
March 26, 2020

Alison Roman’s Seder Table

Celebrating Passover, whether it’s alone, virtually or with those in your home, feels more essential than ever. These adaptable recipes can help.
By Alison Roman

A GOOD APPETITE

The Best Matzo? It’s Homemade

This version may not be kosher for Passover, but it’s delicate, airy and quick to make.


This easy matzo has potato chip appeal.
By Melissa Clark

Chicken, Artichokes and a Beloved Moroccan Passover Dish

Esther Soussan Berman passed away in 2010, but her recipe, for golden chicken thighs and fresh artichokes, still has a place on her family’s holiday tables.


Saffron and cinnamon flavor this chicken and artichokes dish.
By Joan Nathan

What to Cook This Weekend


Project recipes are particularly fine for these long days indoors: Make no-knead rolls or focaccia, or take the time to simmer some stock.
By SAM SIFTON

You Deserve a Good Lunch


Step away for half an hour today, if you can, and make yourself a turkey and apple sandwich, an easy pea soup or an omelet, using Jacques Pépin’s technique.
By SAM SIFTON

What to Cook This Week


Pasta with white sausage sauce, a spicy white bean stew, kimchi soup are just a few of the very good things you can make this week.
By SAM SIFTON

THOSE WE’VE LOST

Floyd Cardoz, 59, Dies; Gave American Fine Dining an Indian Flavor


He was the first chef born and raised in India to lead an influential New York City kitchen, at Tabla. He died in the coronavirus pandemic.
By JULIA MOSKIN

CRITIC’S NOTEBOOK

Floyd Cardoz Showed How to Honor a Cuisine by Bending It

The chef, who died Tuesday, created Indian-American dishes that surprised and still linger in the memory.
By PETE WELLS