Ain’t none.
— Of Possible Interest —
Not Rated | Documentary, Biography, Music | Directed by Martha Kehoe, Joan Tosoni
The singer-songwriter, now 81, is frank about his own work and refreshingly open to today’s music.
By GLENN KENNY
John Roney has worked at J.G. Melon since the 1980s, but he’s not averse to change: the outdoors suit him just fine.
On Sundays, John Roney does brunch, one could say.
By Alix Strauss
CRITIC’S NOTEBOOK
When Melbourne restaurants reopened after lockdown, owners got creative, and dinner got far more expensive.
Victor Liong in front of his restaurant Lee Ho Fook, on AC/DC Lane in Melbourne’s city center.
By Besha Rodell
The ban is part of a series of environmental measures meant to curb energy consumption and push the nation toward a greener economy.
The heated terrace at Les Deux Magots in Paris in February.
By Constant Méheut
Eating a diet high in sugar and processed foods could dent our long-term health in part by changing how well our bodies respond to exercise.
By Gretchen Reynolds
What started out as French toast, a morning favorite at Yotam Ottolenghi’s house, evolved into this warm, fruity treat.
Skillet berry and brown-butter toast crumble.
By Yotam Ottolenghi
Crunchy cucumbers meet creamy yogurt in this cold-marinated cucumber salad.
By Yewande Komolafe
Turn them into something savory, alongside charred scallions and creamy raw pistachios.
Scallions are prepared two ways in this savory cherry salad.
By Angela Dimayuga
FIVE WEEKNIGHT DISHES
1. Spiced Turkey Skewers With Cumin-Lime Yogurt
2. Linguine With Clam Sauce
3. Caprese Antipasto
4. Marinated Celery Salad With Chickpeas and Parmesan
5. Chinese Stir-Fried Tomatoes and Eggs
By Emily Weinstein
EAT
Smoky eggplant croquettes.
By Gabrielle Hamilton
FRONT BURNER
YAK Grills, a new hibachi, brings diners around the dinner table to cook a meal together.
YAK Grills, $129 before Aug. 21, then $199, yakgrills.com.
By Florence Fabricant
FRONT BURNER
American Vinegar Works, in Lowell, Mass., produces small-batch vinegars made from stout and junmai sake.
American Vinegar Works, eight varieties, $12 for 8.58 ounces, americanvinegarworks.com.
By Florence Fabricant
FRONT BURNER
Amass, distilled in Copenhagen, delivers floral notes for that martini or tonic drink, without gin’s lash of juniper.
Amass Botanic Vodka, $35.99
By Florence Fabricant
FRANCE DISPATCH
Between the coronavirus and the Trump tariffs, the French wine market has collapsed. So winemakers are — sadly — sending their excess product off to another life as hand sanitizer.
By Adam Nossiter
THE POUR
Beyond Champagne, excellent bubbly now comes from all over in a diversity of styles. You don’t require a special occasion to enjoy them.
AT Roca Clàssic Penedès Reserva Brut Nature 2016 $22.50
Terres Dorées de Jean-Paul Brun FRV100 Rosé Sparkling Wine NV $22.99
Raventós I Blanc Conca del Riu Anoia de Nit 2017 $23.99
La Taille aux Loups Montlouis Brut Tradition NV $24.99
Aphros Phaunus Portugal Pet-Nat Rosé 2018 $25.99
Arnaud Lambert Brezé Crémant de Loire NV $25.99
J. Brix Cobolorum Santa Barbara County Kick On Ranch Riesling Pétillant Naturel 2019 $26.99
Domaine de Montbourgeau Crémant du Jura Brut Zéro NV $26.99
Von Winning Pfalz Riesling Sekt Extra Brut NV $27.99
Chepika Finger Lakes Catawba Rosé Pétillant Naturel 2019 $33
Ferrando Erbaluce di Caluso Spumante 2012 $38.99
Cruse Napa Valley Deming Sparkling Valdiguié 2019 $41
By Eric Asimov
In a 60-year career as a wine importer and marketer, he introduced Americans to lesser-known labels and shaped tastes.
Anthony Terlato was a wine retailer, wholesaler and importer, and later a winery and vineyard owner. But he is probably best known for introducing Americans to pinot grigio.
By Eric Asimov
He joined Ted Turner to create the Cable News Network and oversaw its growth before being fired. Afterward he was critical of how CNN had changed.
Reese Schonfeld, the founding president of CNN, in 2001. He and Ted Turner gambled that an all-news cable TV venture could challenge the big three broadcast networks in news coverage.
By Richard Sandomir
NYT Critic’s Pick | Drama | Directed by Catalina Arroyave Restrepo
Teenage graffiti artists have to confront the pleasures and pains of adolescence in this noteworthy new film from Colombia.
By GLENN KENNY
They buzz. They hover. Sometimes they sting. But how much do you really know about these insects that can menace our summers?
Wasps, the essential summer resident, convening on a bounty of sugar.
By Cara Giaimo
IN THE GARDEN
These invasive pests, which ravage the soil and damage plant life, are easiest to spot now, in their adult form. But what to do if you see them?
An adult Amynthas jumping worm in summer at the University of Wisconsin-Madison Arboretum. Adult worms observed in early spring are unlikely to be jumping worms, as jumping worms don’t reach adult size until midsummer.
By Margaret Roach
Online sales have become blockbuster events as long-sidelined pastry chefs lead a charge toward activism.
By Julia Moskin
Over the past months, Americans have embraced comfort food with a renewed fervor. But this isn’t the first time culinary habits have shifted during a pandemic.
By Michael Snyder
The author spent more than a decade seeking the heart of French cuisine for his new book, “Dirt.” But in quarantine, he just wants to make the perfect chicken.
Bill Buford, the author of a new book about French food, spent the spring poaching chicken in his apartment off Union Square.
By Pete Wells
CULINARY ARTS
Subtle changes in method yield completely different results in these three simple and delicious tomato sauces from the cookbook author, who would have been 96 this year.
Text by Rachel WhartonIllustrations by Koren Shadmi
A tahini-wasabi dressing finishes this any occasion recipe inspired, in part, by a Taiwanese-Chinese dish.
Wasabi and tahini flavor the dressing for this chicken salad.
By Sue Li
A GOOD APPETITE
Sweet peppers are cooked down with whole garlic cloves in this vegetable-rich pasta.
Any short pasta, like radiatori, can be used in this dish. Most of the sauce’s character comes from burnished peppers and garlic cloves.
By Melissa Clark
Light, custardy and flavored with a layer of pesto, this simple, flavorful dish lets juicy heirloom varieties shine.
The warm custard filling in this tomato tart is seasoned with fresh basil and oregano.
By Vallery Lomas
FROM THE PANTRY
You won’t want to share this deeply savory dish, and you don’t have to.
By Melissa Clark
ONE GOOD MEAL
For a simple lunch or dinner, Vanessa Barragão often makes arjamolho, which is healthy, flavorful and perfect for summer.
You can portion your arjamolho into small bowls if you’re using it as a side dish. Though you might be tempted to eat straight from the serving bowl.
By Nick Marino
FRONT BURNER
Eclipse Foods has collaborated with chefs around the country on plant-based ice cream flavors, with some proceeds going to charitable causes.
Eclipse, regular flavors, $11.99 a pint (six pint minimum); Chef Series flavors, $17.99 a pint:
By Florence Fabricant
FIVE WEEKNIGHT DISHES
By Emily Weinstein
THE POUR
For this city dweller, wine provided the opening to a greater understanding of food and agriculture, and their precarious balance.
By Eric Asimov
FRONT BURNER
St. Agrestis, a Brooklyn spirits company, now sells a 1.75-liter version of its bottled cocktail, enough for about 20 quarantine drinks.
By Florence Fabricant
WINE SCHOOL
By Eric Asimov
A nanny and cook, she played the part as the pancake flour company that employed her perpetuated a racial stereotype. She died 97 years ago in Chicago.
A detail of an Aunt Jemima advertisement from about the 1910s. Nancy Green was recruited in 1890 to be the character’s original incarnation.
By Sam Roberts
THOSE WE’VE LOST
He was the Quilted Giraffe’s longtime “walking cookbook” and later cooked at another Manhattan restaurant, March. He died of Covid-19.
Hillary Gregg was a longtime line cook at the Quilted Giraffe. He was later in the kitchen of another high-end Manhattan restaurant, March.
By Rod Nordland
NYT Critic’s Pick | Documentary | Directed by Jethro Waters
This documentary explores the life of Uzzle, who doesn’t have the name recognition of others in his field, but whose work you’ve probably seen and remember.
By GLENN KENNY
Robert Unanue said the country was “blessed” to have the president’s leadership. Now, amid calls for a boycott, the largest Hispanic-owned food company in the U.S. is facing dismay from chefs and home cooks.
By Amelia Nierenberg
EAT
Corn on the cob with green coriander butter.
By Samin Nosrat
WIRECUTTER
If you have a garden or just like shopping at farmers’ markets, preserving fruits and vegetables can be easier than you think.
By Michael Sullivan
Welcome to the viral world of hyper-realistic cake slicing videos.
A pickle-shaped chocolate cake with vanilla buttercream icing, made at Sideserf Cake Studio in Austin, Texas.
By Taylor Lorenz
This Salmon Recipe Shines
1. Salmon With Crushed Blackberries and Seaweed
2. Cherry Tomato Caesar Salad
3. Baked Mustard-Herb Chicken Legs
4. Quick White Bean and Celery Ragout
5. Eggplant and Zucchini Pasta With Feta and Dill
By Emily Weinstein
WHAT TO COOK
By Sam Sifton
Scientists helping to update the latest edition of the Dietary Guidelines for Americans are taking a harder stance on alcohol.
By Anahad O’Connor
Slushy, boozy cocktails are perfect year-round. You may not even need to pull out a blender.
These frozen Tom Collins drinks evoke lemon ices.
By Rebekah Peppler
These 20 bottles — found online from 11 different countries, including some unexpected regions — offer values and pleasures in a summer unlike any other.
Zlatan Otok Hvar Posip 2018 $17.99
Le Vigne di Alice Vittorio Veneto Tajad Frizzante NV $18.99
Troupis Arcadia Moschofilero Hoof & Lur 2019 $19.99
Broc Cellars North Coast Love Red 2018 $19.99
Dirty & Rowdy North Coast Unfamiliar Red 2017 $19.99
Brand Pfalz Weissburgunder Trocken 2018 1 liter $19
Niepoort Douro Tinto Twisted 2018 $19
Chiara Condello Romagna Sangiovese Predappio 2016 $19.99
Meinklang Österreich Prosa Sparkling Rosé 2019 $17.96
Mother Rock Swartland Force Celeste Sémillon 2018 $17.99
Leitz Rheingau Sylvaner Trocken Alte Reben 2016 $19.96
Gaspard Vin de France Sauvignon Blanc 2018 $16.96
Familie Bauer Wagram Terassen Roter Veltliner 2018 $16.96
Fabien Jouves Cahors Haute Côt(e) de Fruit Malbec 2018 $17.99
Porter-Bass Poco à Poco Mendocino County Chardonnay 2018 $19.99
Au Bon Climat Santa Barbara County Pinot Gris/Pinot Blanc 2018 $19.99
Punt Road Airlie Bank Yarra Valley Gris on Skins 2019 $19.99
Seresin Marlborough Momo Pinot Noir 2018 $18.99
Rasa Vineyards Occam’s Razor Columbia Valley Red Wine Blend 2017 $19.99
Pierre & Rodolphe Gauthier Domaine du Bel Air Bourgueil Jour de Soif 2019 $17.99
By Eric Asimov
NYT Critic’s Pick | R | Comedy, Romance | Directed by Max Barbakow
Andy Samberg and Cristin Milioti star in a fresh and funny comedy that might remind you of something you saw before.
By A.O. SCOTT
NYT Critic’s Pick | R | Action, Fantasy | Directed by Gina Prince-Bythewood
Charlize Theron leads a group of immortal warriors in Gina Prince-Bythewood’s fresh take on the superhero genre.
By A.O. SCOTT
— See Also —
Finally, a major Hollywood franchise movie with a gay romance
Benjamin Lee
NYT Critic’s Pick | Drama, Music | Directed by Makoto Nagahisa
Wry humor, absurd dialogue and unflagging energy propel this dazzling, manic debut from Makoto Nagahisa.
By JEANNETTE CATSOULIS
NYT Critic’s Pick | Drama | Directed by Praveen Morchhale
Praveen Morchhale’s newest drama explores a Kashmiri woman’s desperate quest for freedom and agency.
By JEANNETTE CATSOULIS
NYT Critic’s Pick | R | Drama, Horror | Directed by Natalie Erika James
Natalie Erika James’s arresting debut deftly merges a classic horror genre with an allegory of dementia.
By JEANNETTE CATSOULIS
Mateo Mackbee and Erin Lucas left Minneapolis for a small central Minnesota community, where they are using their restaurant, bakery and farm to promote diversity and teach children about food.
By BRETT ANDERSON
His departure comes after a Twitter thread alleging a pattern of verbal abuse and workplace harassment
Peter Meehan resigned as the food editor of The Los Angeles Times on Wednesday, after allegations of harassment and misconduct surfaced on Twitter.
By Amelia Nierenberg
An age-old tradition suddenly has fresh urgency in the pandemic, delivering surplus produce to Americans who can’t feed their families.
By RACHEL WHARTON
In the wake of George Floyd’s killing, chefs and restaurateurs are looking for ways to fix the racial imbalance.
By MECCA BOS
These bright recipes embrace summer and its promise.
By EMILY WEINSTEIN
A GOOD APPETITE
Double-baking the crumb topping keeps it wonderfully crisp over its jammy fruit filling.
Summer fruit crumble.
By Melissa Clark
Ready in minutes, this quick dessert is the perfect thing to satisfy your summer cravings.
Frozen fruit and a little dairy are whipped together for a dessert that should be eaten right away.
By Clare de Boer
By Allison Robicelli
By M. Carrie Allan
From the pandemic to protests to arson, Du Nord Craft Spirits has dealt with repeated turmoil and emerged with a new purpose.
By ROBERT SIMONSON
WINE SCHOOL
By Eric Asimov
Long the stuff of fraternity parties, the 190-proof grain alcohol wants to go from D.I.Y. germ killer to cocktail ingredient.
By Alex Williams
A multimillionaire by 36, he also bought Cipriani in Venice, the “21” Club in New York, Harry’s Bar in London and dozens of grand hotels.
By PENELOPE GREEN
NYT Critic’s Pick | PG | Drama, Family | Directed by Hirokazu Koreeda
Following his Palme d’Or-winning “Shoplifters,” the Japanese director Hirokazu Kore-eda visits some of the glories of France.
By MANOHLA DARGIS
NYT Critic’s Pick | Drama | Directed by Werner Herzog
This hybrid work of fiction and documentary begins with a creepy feeling that is eventually replaced by an empathetic fascination.
By GLENN KENNY
NYT Critic’s Pick | Documentary | Directed by Sue Williams
This moving documentary profiles a singer who has become an influential activist in Hong Kong.
By LOVIA GYARKYE
NYT Critic’s Pick | Documentary | Directed by David France
David France’s documentary follows a group of courageous Russian activists working to rescue victims of an anti-L.G.B.T.Q. crackdown.
By JEANNETTE CATSOULIS
NYT Critic’s Pick | PG-13 | Biography, Drama, History, Musical | Directed by Thomas Kail
The filmed version of Lin-Manuel Miranda’s founding-father Broadway musical arrives just in time — vital and more challenging than ever.
By A.O. SCOTT
— Of Possible Interest —
Documentary | Directed by Tom Shepard
A documentary on L.G.B.T.Q. refugees becomes progressively engaging as its subjects’ paths diverge.
By BEN KENIGSBERG
CRITIC’S NOTEBOOK
Restaurateurs have become de facto public-health officials as Covid-19 cases spike all over the country, and it’s a problem.
By TEJAL RAO
John T. Edge, the director of the Southern Foodways Alliance, is urged to step down after longstanding concerns about his leadership.
By KIM SEVERSON
As communities open up, it’s becoming increasingly clear that the indoor bar scene is uniquely suited to transmission of Covid-19.
By TARA PARKER-POPE
FROM THE PANTRY
Creamy, herby and drinkable, this meal is ready after a few minutes in the blender.
By MELISSA CLARK
FROM THE PANTRY
By Melissa Clark
EAT
When the world is spinning wildly, baking can be the perfect balm.
By DORIE GREENSPAN
J. Kenji López-Alt pays homage to an unusual and delicious combination that has circulated online.
By J. KENJI LÓPEZ-ALT
FRONT BURNER
Marky’s, a caviar dealer, now sells beluga raised in at an aquafarm in Florida.
By FLORENCE FABRICANT
A GOOD APPETITE
Depending on where you live and your comfort level, you might be able to gather together. Here’s how to do it safely.
For this dinner, the food is cooked on a grill, and each guest pulls a piping-hot serving off the fire with their own utensils to minimize risk.
By Melissa Clark
THE POUR
It’s an old story, of being ignored, patronized or dismissed. But for Black retailers, sommeliers, writers and winemakers, the days of invisibility are over.
By ERIC ASIMOV
Distillers in Scotland and across Europe have started making their own versions of a whiskey long associated with North America.
Kalle Valkonen, the head distiller at Kyro Distillery Company in Finland. Although rye whiskey has traditionally been made in North America, European producers like Kyro are starting to make their own versions.
By Evan Rail
FRONT BURNER
Quarantine Vodka, a new spirit from San Diego, is meant for the home bar and is named for pandemic life.
Quarantine Vodka, $27.99, flaviar.com/quarantine-vodka.
By Florence Fabricant