Dumped Milk, Smashed Eggs, Plowed Vegetables: Food Waste of the Pandemic

With restaurants, hotels and schools closed, many of the nation’s largest farms are destroying millions of pounds of fresh goods that they can no longer sell.
By DAVID YAFFE-BELLANY and MICHAEL CORKERY

The Farm-to-Table Connection Comes Undone

A direct pipeline to chefs that took decades to build has been cut off by the coronavirus, leaving small farmers and ranchers with food they can’t sell.
By KIM SEVERSON

How Native Americans Are Fighting a Food Crisis

As the coronavirus limits access to food, many are relying on customs, like seed saving and canning, that helped their forebears survive hard times.
By PRIYA KRISHNA

Food Workers Say C.D.C. Guidelines Put Them at Greater Risk for Infection

The agency now says “critical infrastructure workers” who may have been exposed to the coronavirus can stay on the job under certain conditions, instead of isolating.
By DAVID WALDSTEIN

A Plan to Reconnect a Town in Quarantine: 10,000 Onions

The pandemic separated my family from our neighbors. Could a network of backyard gardens bring us together?
By C. J. CHIVERS

U.S. Food Supply Chain Is Strained as Virus Spreads

Disruptions are expected in the production and distribution of products like pork, and localized shortages could occur.
By MICHAEL CORKERY and DAVID YAFFE-BELLANY

At the Sourdough Library, With Some Very Old Mothers

Some starters never die, they just get filed away here.

Mr. De Smedt is the curator of the world’s only sourdough library. Located in the flyspeck village of St. Vith, 87 miles southeast of Brussels, the library houses the world’s most extensive collection of sourdough starters, those bubbling beige globs of bacteria and wild yeast — known as “mothers” — that bakers mix into dough to produce flavorful loaves with interestingly shaped holes.

By FRANZ LIDZ

SCRATCH

The Virus Closed Her Bakery. Now She’s Working Nonstop.

By JULIA ROTHMAN and SHAINA FEINBERG

Missing an Ingredient? Here Are Substitutions You Can Use Instead

If you have a well-stocked pantry, you can make almost any dish work.
By Alexa Weibel

Our Best Recipes and Tips for Quarantine Cooking

Here is a regularly updated list of our latest articles — and some older resources — to help you find what you need.
By THE NEW YORK TIMES

FROM THE PANTRY

A Salad for When You’re Out of Lettuce

This starchy grain bowl makes use of those sturdy vegetables in your fridge.
By MELISSA CLARK

How to Cook Now

Feed your family, or just yourself. We have recipes for whatever situation you’re in.
By SAM SIFTON

he Food Expiration Dates You Should Actually Follow

The first thing you should know? The dates, as we know them, have nothing to do with safety. J. Kenji López-Alt explains.
By J. Kenji López-Alt

11 of Our Best Weekend Reads

The enduring appeal of Weird Al. Processed foods are making a pandemic comeback. In praise of quarantine clapping. Dua Lipa. Sandra Lee. And more.
By KALY SOTO

FRONT BURNER

Maida Heatter’s Baking Recipes Remixed

These books, focused on cookies and chocolate, would make a good Mother’s Day gift.
By FLORENCE FABRICANT

How to Make the Most of Those Cans of Sardines

Alison Roman’s advice to eat these especially delicious little fishes: Add lots of herbs and something oniony, a little fat and tons of lemon.
By Alison Roman

Enrique Olvera’s Satisfying, Adaptable Vegetable Soup

The chef shares his recipe for a hearty broth-based dish, inspired by the version his grandmother used to make.
By MERRELL HAMBLETON

Enrique Olvera and His Culinary Heirs Have Changed How and What We Eat

The influential chef has reconceived Mexican cuisine, both in his own country and beyond.

Quick, Easy and So Satisfying

A creamy lemon pasta, garlic soup with spinach, a turmeric chicken ready for substitutions: Make meals that comfort.
By JULIA MOSKIN

FROM THE PANTRY

Coconut Macaroons, Two Easy Ways

Make a candylike version with all coconut and an egg white, or use a whole egg and almond flour for a more cakelike result.
By MELISSA CLARK

A GOOD APPETITE

You Don’t Need All-Purpose Flour for This Poundcake

Rice flour and coconut oil make this treat silky and compellingly gentle.
By Melissa Clark

When Life Gives You Lemons, Make 19th-Century Lemon Cake

To stay connected with visitors under stay-at-home orders, the New-York Historical Society is curating a digital collection of archival recipes.

The New-York Historical Society will post a recipe a week from a collection of 19th-century manuscript cookbooks. The first recipe is for lemon cake.
By Amelia Nierenberg

For American Wine Producers, Fear, Uncertainty and Hope

The pandemic has caused drastic cuts in business, forced painful decisions and inspired creative solutions. Still, another vintage is on its way.
By Eric Asimov

Irena Chalmers, 84, Is Dead; Writer Anticipated a Food Revolution

She wrote her first cookbook, “Fondue Cook-In,” to help sell pots. She went on to discover chefs who would become well-known cooking authorities.

She sometimes took a contrarian view of trends. “I think insisting on having a free-range chicken,” she often said, “is like having a free-range boyfriend. You never know where he’s been.”

By KIM SEVERSON