CRITIC’S NOTEBOOK

I’m Not Ready to Go Back to Restaurants. Is Anyone?

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

A White Gatekeeper of Southern Food Faces Calls to Resign

John T. Edge, the director of the Southern Foodways Alliance, is urged to step down after longstanding concerns about his leadership.
By KIM SEVERSON

A Virus Walks Into a Bar …

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

This Is One Cool Cucumber Soup

Creamy, herby and drinkable, this meal is ready after a few minutes in the blender.
By MELISSA CLARK

FROM THE PANTRY

Make Cornmeal Muffins for Your Next Breakfast TreatThese sweet cakes are a great way to use whatever little bits of fruit you might have on hand.

By Melissa Clark

EAT

This Giant Blueberry Scone Is Self-Care With Butter and Flour

When the world is spinning wildly, baking can be the perfect balm.
By DORIE GREENSPAN

Chile Crisp Is Even Good With Ice Cream

J. Kenji López-Alt pays homage to an unusual and delicious combination that has circulated online.
By J. KENJI LÓPEZ-ALT

FRONT BURNER

Beluga, Farm-Raised in America

Marky’s, a caviar dealer, now sells beluga raised in at an aquafarm in Florida.
By FLORENCE FABRICANT

A GOOD APPETITE

How to Host a Socially Distanced Barbecue

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

Black Wine Professionals Demand to Be Seen

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

The Old World Turns to a New World Spirit: Rye

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