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