Help Is On the Way, Restaurants Are Told. But Will It Work?
Owners of many small, independent restaurants were passed over by a federal loan program. Now they fear that a new round may not solve their problems.
By PETE WELLS
The Food Chain’s Weakest Link: Slaughterhouses
A relatively small number of plants process much of the beef and pork in the United States, and some of them have closed because workers are getting sick.
By MICHAEL CORKERY and DAVID YAFFE-BELLANY
In Poland, Communist-Era Restaurants Are Perfect for the Moment
The simple cafes known as milk bars have regained popularity in recent years. Under lockdown, they’re providing affordable food and the comfort of nostalgia.
By AMELIA NIERENBERG
How Coronavirus Infected Some, but Not All, in a Restaurant
A limited study by Chinese researchers suggests the role played by air currents in spreading the illness in enclosed spaces.
By KENNETH CHANG
A Food Snob’s Food Tour Conversion
Michael Ruhlman, the author of best-selling cookbooks and an accomplished cook, didn’t need a guide. Or did he?
By MICHAEL RUHLMAN
FRONT BURNER
More Shelf-Stable Foods From Patagonia
The company has expanded its Provisions line to include pasta, grains and baby food.
By FLORENCE FABRICANT
Ottolenghi’s Test Kitchen Is Closed. But the Recipes Keep Coming.
Away from their small North London hub, a six-member team still finds a way to share recipes, and feed loved ones.
By YOTAM OTTOLENGHI
EAT
When You Need a Break From Beans, Crab on Toast Is the Answer
After my wife and I both lost our jobs, we diligently conserved our resources — until we didn’t. Then a splurge brought us back to life.
By GABRIELLE HAMILTON
A Hill of Beans
Pair them with rice, or with pasta, or as part of an avocado salad, or forgo them all together, and head to the grill.
By SAM SIFTON
FROM THE PANTRY
Turn Nearly Anything Into a Meal With This Simple Sauce
Salmon stars in this tonnato, an extremely simple sauce traditionally made with tuna, that lifts rich meat and crisp raw vegetables alike.
By Melissa Clark
FROM THE PANTRY
You’ll Never Guess the Secret Ingredient in This One-Bowl Cake
Spoiler: It’s mayonnaise, but you’ll never taste the tanginess.
By MELISSA CLARK
FROM THE PANTRY
Add Some Tuna to Your Puttanesca
Throw a can into this classic pasta dish for a little more body.
By MELISSA CLARK
11 New Cookbooks Worth Buying, Even in Quarantine
Our favorite releases of the season, selected by Food reporters and editors from The New York Times.
By THE NEW YORK TIMES
More Melty Cheese
Indulge in small ways, with a creamy, cheesy potato gratin, or choose something bright like salmon with peas and radishes.
By JULIA MOSKIN
This Simple Five-Ingredient Pasta Has Loads of Flavor
You don’t need much to yield a lot of deliciousness — just a creamy base and a willingness to experiment.
By ALEXA WEIBEL
ONE GOOD MEAL
The Galette Recipe One French Creative Director Grew Up On
At his grandmother’s cottage in Brittany, Pierre-Alexis Delaplace of Kerzon would wait, somewhat impatiently, for this savory treat.
By NICK MARINO
Three-Ingredient Cookies, Fresh From Your Pantry
Bake your way to these sweet snacks using ingredients you’re likely to have on hand.
By DANIELA GALARZA
How to Find (and Discuss) Natural Wines
These bottles are made in small lots and are difficult to find. But here are five importers and five American producers to seek out, and some terminology to know.
By ERIC ASIMOV
Nina Balducci, Who Shaped a Famed Grocery Store, Dies at 91
She gave Balducci’s its polish and weathered an operatic family battle over the store’s ownership.
Nina Balducci on the cover of a 1993 catalog for Balducci’s. She helped design the store’s logo and shopping bags and created a successful mail-order business.
By Kim Severson
Sirio Maccioni, Whose Le Cirque Drew Manhattan’s Elite, Dies at 88
Dash, charm and matinee-idol looks helped make Mr. Maccioni an unusual sort of celebrity in New York City’s restaurant scene.
Sirio Maccioni in 1982. His fine dining restaurants in Manhattan drew an international following that included royalty, film stars, jet-setters and socialites.
By William Grimes