McDonald’s Investigating Whether Former C.E.O. Covered Up Others’ Misconduct
The fast-food chain, which is seeking to claw back compensation from the fired chief executive, said it was also examining its human resources department.
McDonald’s filed a lawsuit earlier this month seeking to recoup tens of millions of dollars in compensation that its former chief executive, Steve Easterbrook, was allowed to keep when he was fired.
By Rachel Abrams

Can Artificial Sweeteners Keep Us From Gaining Weight?
Sugar substitutes may help stave off weight gain, but they have metabolic effects that some experts find concerning.
By Anahad O’Connor

How the U.K. Restarted Its Restaurant Industry: Paying Half the Bill
Britons eager for a bargain have taken up the government’s “eat out to help out” offer. But how long will the resurgence last?

The restaurants of Soho, in London, are busier since the government started a discount campaign. Credit…Alexander Ingram for The New York Times
By Eshe Nelson

He Wants to Save the Present With the Indigenous Past
Bruce Pascoe’s book “Dark Emu” sparked a reconsideration of Australian history. Now he hopes to use his writing to revive Aboriginal community.

Bruce Pascoe in a field of mandadyan nalluk, also known as “dancing grass.”
By Damien Cave

Behind the Cancellation of James Beard Awards, Worries About Chefs’ Behavior and No Black Winners
The decision to put the honors, the Oscars of American restaurants, on hiatus came amid concerns about a lack of diversity and allegations against some nominees.
The James Beard major awards to restaurants and chefs, usually announced each May in Chicago, were first postponed, then called off.
By Pete Wells

Black Chefs Are Landing More Cookbook Deals. Is That Enough?
African-American food writers are seeing more interest among publishers, but the ones who have been burned by the experience warn that the industry’s problems go further than advances and paychecks.
By Elizabeth A. Harris and Concepción de León

For Black Jam Makers, the Power Is in Preserving
As the conversation turns to racial issues in the craft food movement, canning quality fruit is often the easy part.

Ashley Rouse, the founder of Trade Street Jam Company, recently cooked a batch of brandied apricot lavender jam in her Brooklyn apartment.
By Kim Severson

Where the Produce Includes Pepperoni: The Pizza Farm
This Midwestern staple has grown ever more popular in the pandemic, bringing farmers and diners together in a socially distanced summer destination.

Pleasant Grove Pizza Farm
41142 160th Street, Waseca, Minn.; 715-523-0857; pleasantgrovepizzafarm.com

Hawkins Family Farm
10373 N 300 E, North Manchester, Ind.; no phone; hawkinsfamilyfarm.com

A to Z Produce and Bakery
N2956 Anker Lane, Stockholm, Wis.; 715-448-4802; atozproduceandbakery.com

Amber Waves Farm
367 Main St, Amagansett, N.Y.; 631-267-5664; amberwavesfarm.org

Millsap Farms
6593 North Emu Lane, Springfield, Mo.; 417-839-0847; millsapfarms.com

At Luna Valley Farm in Decorah, Iowa, and other pizza farms across the country, the crops become toppings on summer nights.
By Julia Moskin

Charcuterie With All of the Smoke but None of the Meat
American chefs are exploring the possibilities of plant-based salumi, and even home chefs can try their hand.

Watermelon ham, the breakout star of plant-based charcuterie, became an internet sensation when it was introduced two years ago at Ducks Eatery, in Manhattan.
By Steven Raichlen

Chaat Is More Than the Sum of Its Many Flavors
Hard to define but easy to crave, these Indian snacks have become a fascination for the Nashville chef Maneet Chauhan.

During the pandemic, the chef Maneet Chauhan has frequently made chaat at home for her husband, Vivek Deora, and two children.
By Priya Krishna

The Most Comforting Dish of All
A beloved dish from Yotam Ottolenghi’s father inspired this one-pan spaghetti dinner.

This dish has a crunchy layer on top, helped by a sprinkle of Parmesan crumbs, and another one at the bottom, where the pasta touches the hot pan and fries a little.
By Yotam Ottolenghi

10 No-Cook Pasta Sauces for Summer
These bright, flavorful sauces don’t have to simmer for hours — or at all.

This no-cook pasta sauce comes together in the time it takes to boil the noodles.
By Ali Slagle

FROM THE PANTRY
Tired of Tuna? This Chickpea Salad Sandwich Is Just the Thing
Let this simple dish remind you of those dependable school lunches in the best possible way.

By Melissa Clark

Bean Cakes You Can Depend On
These spicy vegetarian patties come together in about 45 minutes using practically any kind of cooked bean.

Yewande Komolafe’s crispy bean cakes with scallions and herbs.
By Yewande Komolafe

FRONT BURNER
Corn With a Purple Blush
Wild violet corn is a new seasonal offering from Baldor Specialty Foods.

Wild violet corn, $5.49 for four ears; baby corn, $39.99 for five pounds (about 40 ears), baldorfood.com.
By Florence Fabricant

EAT
This Zucchini Tian Is Nonna-Inspired Cooking at Restaurant Speed

Zucchini tian.
By Gabrielle Hamilton

A GOOD APPETITE
The Poundcake of Your Dreams
This buttery loaf has a moist, golden crumb, a crème fraîche tang and a texture just as light (or dense) as you like.

You can make this cake lighter or denser, depending on the amount of baking powder you add to the batter.
By Melissa Clark

FRONT BURNER
This Chocolate Liqueur Is a Keeper
Organic Mixology’s new chocolate and sea salt liqueur adds a sophisticated note to cocktails like the sidecar.

OM Dark Chocolate & Sea Salt Liqueur, $29.99 for 375 milliliters, $39.99 for 750 milliliters, shop.organicmixology.com.
By Florence Fabricant

THE POUR
There’s More to German Wine Than Riesling
Germany produces a host of great wines, made from grapes both famous and little known. Often, they are produced in small lots and are great values.

By Eric Asimov