TRILOBITES
Aromatherapy in the Apiary Is What Bees Need
Honeybees were better at pollinating crops after scent training.
By MATT KAPLAN

Are Mushrooms the Future of Wellness?
Long thought to have medicinal benefits, fungi including reishi, lion’s mane and chaga are gaining popularity in the wellness world.
By ARDEN FANNING ANDREWS

FOOD MATTERS
Mushrooms, the Last Survivors
Neither plant nor animal, mushrooms have confounded humans since ancient times. Now, they’re a reminder of our tenuous place in an uncertain world.
By LIGAYA MISHAN

Beard Foundation Will Announce a Few More Awards, Despite a Vow Not To
After declaring that giving awards was not ‘the right thing to do’ this year, the group will name three design honorees, adding new confusion to the process.
By PETE WELLS

The Perfect Afternoon Snack Has Arrived
With its sunny lemon glaze, this one-bowl carrot loaf cake is as easy to eat as it is to make.

There is something irresistible about a carrot cake topped with a citrus glaze.
By Yossy Arefi

EAT
A Dish That Reflects Our Nation: Okra Soup

This simple Gullah Geechee dish emphasizes the freshness of its ingredients — representing at least four continents and five spiritual traditions.
By SAMIN NOSRAT

Pandemic Baking Just Got Weirder

Artists are crafting kooky, made-from-scratch cakes to exhibit on Instagram.
By EMMA ORLOW

FROM THE PANTRY
5 Recipes That Are a Sure Thing in an Uncertain Time
Started as a response to the pandemic, Melissa Clark’s From the Pantry series says goodbye.
Corn Polenta With Baked Eggs
Colcannon With Crispy Leeks
One-Pan Tuna-White Bean Casserole
One-Bowl Chocolate-Mayonnaise Cake
Simple Roast Chicken With Greens (and Stock)
By MELISSA CLARK

This Spinach-Potato Pie Feels Like a Hug

This reassuring dish is just what we need right now, Yotam Ottolenghi writes.
By YOTAM OTTOLENGHI

FRONT BURNER
Persian Spices From the Source

The cookbook author Louisa Shafia now sells a kit of nearly a dozen seasonings like dried lime powder and barberries.
Feast Persian Spice Kit, $51, feast-by-louisa.myshopify.com.
By FLORENCE FABRICANT

FRONT BURNER
A New Book Captures the Flavors of Southeast Asia

The chef Leah Cohen offers detailed recipes in her first book, “Lemongrass & Lime.”
“Lemongrass & Lime: Southeast Asian Cooking at Home” by Leah Cohen with Stephanie Banyas (Avery, $35).
By FLORENCE FABRICANT

CANADA DISPATCH
Canada’s Napa Valley Seeks Elusive Audience: Canadian Wine Drinkers

British Columbia’s wines are improbably being embraced by wine snobs around the world. But legal restrictions, and regional biases, are getting in the way at home.
By DAN BILEFSKY

FRONT BURNER
Champagne, Because You’re Worth It

A new blanc de noirs Champagne from Bollinger should be popped for any celebration.
Bollinger PN VZ 15 NV, $104.95 for 750 milliliters, sherry-lehmann.com.
By FLORENCE FABRICANT

TRILOBITES
The Hidden History Baked Into a Cooking Pot

An experiment with unglazed clay pots hinted at how much archaeologists can learn about ancient cultures from cooking vessels.
By KATHERINE KORNEI

THE WORLD THROUGH A LENS
Vivid Street Scenes From Salvador, Brazil
After living for nearly half a decade in the capital city of the Brazilian state of Bahia, a photographer offers an intimate look at a city where the act of celebration is indelibly ingrained.
By STEPHANIE FODEN

FRONT BURNER
A Fusilli Made for Chianti

There’s a new gluten-free pasta on the block: Fava beans power this fusilli from Explore Cuisine.
By FLORENCE FABRICANT

FRONT BURNER
Cookbook Celebrates 19th Amendment

The free digital cookbook from the American Bar Association features recipes from judges and lawyers.

“The Nineteenth Amendment Centennial Cookbook: 100 Recipes for 100 Years,” American Bar Association Commission on the Nineteenth Amendment, free, 19thamendmentcookbook.com.

By FLORENCE FABRICANT

ONE GOOD MEAL
A Late-Summer Tomato Sauce — and a Candle to Go With It

The skin-care line founders Matthew Malin and Andrew Goetz share their aromatic take on a classic recipe.
By NICK MARINO

‘If it has an ingredient in the name, avoid it’: Adam Liaw on the kitchen appliances you’ll actually use
From air fryers to garlic peelers, kitchen gadgets promise to make life easier – but some shiny buys are destined to gather dust in the drawer
Adam Liaw

Today Is for Nachos
Find comfort in the easy favorite.
By SAM SIFTON

A Crop of Kitchen Gardens From Chefs Around the Globe
Meet five participants in the Kitchen Farming Project, which provides a loose “recipe” for a garden conceived by the chef Dan Barber.
By AMELIA NIERENBERG

Cook’s Country Gets a New Editor, Toni Tipton-Martin

Her appointment at the America’s Test Kitchen magazine comes as the food media addresses racial inequality.
By KIM SEVERSON

The Perfect Moment for Vegan Tacos

Hibiscus asada, vegetable trompos and nutty chorizos — thanks to creative cooks in Los Angeles, meatless tacos are thriving in the pandemic era.
By TEJAL RAO

AT HOME NEWSLETTER
Keep Track of the Tiny Details
They’ll unlock a cascade of memory in the future.
By MELISSA KIRSCH

A GOOD APPETITE
This Is the Path to Perfect Weeknight Shrimp
This twist on a buttery, garlicky scampi gets a sweet-tart lift from burst Sungold tomatoes and tangy fresh lime.

Adding a handful of tomatoes to this take on shrimp scampi makes for a bright, full-flavored meal that’s speedy and complex.
By Melissa Clark

COOKING CLASS
A Jewelry Designer’s Prized Family Vegetable Recipe

When Beth Bugdaycay serves her favorite green beans, she is not only feeding her own family but paying tribute to her husband’s Turkish heritage.
By MARIAN BULL

The T List: Five Things We Recommend This Week
Walter Price paintings, three-legged chairs — and more.

AT HOME NEWSLETTER
Endless Summer vs. Hurry-Up Fall
New season, new concerns, new ways of coping.
By MELISSA KIRSCH

FROM THE PANTRY
A Cheesy Toast to Dream About

This riff on Welsh rarebit puts that wilting spinach in the fridge to use in a creamy, verdant lunch.
By MELISSA CLARK

THE POUR
After 43 Years, the Wine Sentinel of the River Café Stands Down

Joseph DeLissio, “a blue-collar kid in a white-collar job,” saw the rise of American wine culture and put together an ever-changing, world-class list.

That Mr. DeLissio got involved with wine at all was something of a surprise, not least of all to him. He was born in Marine Park, Brooklyn, in November 1954. His father ran a neighborhood bar in Bensonhurst where wine was an afterthought.

“Wine was what my father’s friends drank when they went on the wagon,” he said. “It wasn’t considered drinking.”

By ERIC ASIMOV

FRONT BURNER
A Los Angeles Winemaker Heads in a New Direction

The vintner Mark Blatty has experimented with a white wine blend, Aurora, after focusing on reds.

Aurora, $37, red wines $45 to $100, byronblatty.com.

By FLORENCE FABRICANT

7 Ways the Pandemic Has Changed How We Shop for Food
Oranges and frozen foods are being snapped up. Shelves have fewer choices. And customers are steering their carts in surprising new directions.

Jennifer Flanigan loading up a cart at a Kroger store in West Chester, Ohio. Like many shoppers, she goes to the store less often but buys more when she does — something grocers think will continue after the pandemic.

The pandemic has made Lizzie Bowman focus on stores that have good safety protocols and emphasize locally grown food, like her co-op in Minneapolis.
By Kim Severson

In Louisiana, Love for a Chinese Restaurant and Its Magnetic Owner
For years, Lucky Palace has drawn fans for its intriguing wine list. Now, they come to help their dear friend Kuan Lim in his time of need.

Kuan Lim started learning about wine in order to attract gamblers from the casinos that surround Lucky Palace, in Bossier City, La. He became a passionate expert, and is widely admired for his generosity and taste.
By Brett Anderson

The Elements of Wok Hei, and How to Capture Them at Home
The elusive smoky flavors and aromas of stir-fry can be achieved in your home kitchen. J. Kenji López-Alt shows you how.

One of the secrets to achieving wok hei in a home kitchen is a blowtorch.
By J. Kenji López-Alt

Tracing a Classic Jewish Dish Throughout the Diaspora
Tsimmes, a beef, carrot and sweet potato stew that is traditionally served at Rosh Hashana, slowly evolved over centuries and across continents.

By Joan Nathan

A GOOD APPETITE
Roast Chicken and Plums Make the Sweetest Sheet-Pan Meal
Easy, festive, and bursting with spiced, seasonal fruit, this late summer dinner should be made before plum season ends.

This sheet-pan dinner fits the bill for Rosh Hashana or any night when plums are at their peak.
By Melissa Clark

As Food Deliveries Boom, So Do Ghost Kitchens
Several new companies and models have emerged to help restaurants by making food off-site, and even delivering it.
By Florence Fabricant

The State Fair Is Canceled. Deep-Fried Oreos Are Not.
Food vendors and their devoted fans are going to great lengths, from drive-throughs to phone apps, to keep the corn dogs and chickens-on-a-stick flowing.

Volunteers from the industry group Oregon Dairy Women with the mobile version of the Red Barn ice cream stand they usually run at the Oregon State Fair. State fairs have been canceled so far in 36 states and the District of Columbia.

“I got on Facebook one morning and I created a group,” said Ms. Lexvold, who lives in Forest Lake, about a half-hour drive from the fairgrounds. “I invited about 100 of my friends. I just said, ‘Hey, if you see any food stands around, post it to this page, so we can all go.’”

The group, Fair Food Finder, now has nearly 179,000 members, a Google map of 139 Minnesota vendors and a phone app created by an enthusiastic fan.

(State Fair To Go, a new business based in Minnetonka, Minn., ships boxes of Minnesota State Fair food within the continental United States. Each box costs $59.95 — with free shipping within the state — and contains six fair staples, including Elliott’s Up North corn dogs, Rosie’s French fries and Sweet Martha’s cookies. This week, the company began selling a $64.95 box of foods from the State Fair of Texas.)

By Marissa Conrad

Today’s Chefs Are Honoring a Vital Tradition: Feeding the Revolution
As Americans have taken to the streets demanding racial justice, restaurants and nonprofits have provided meals for them, building upon a long legacy of food as resistance.
By Ligaya Mishan

FRONT BURNER
Learn About ‘The Politics of the Potato’
A new book dives into the history, including the ties to government food policies in Europe, the United States and elsewhere.

By Florence Fabricant

FRONT BURNER
A Documentary on Women in the Restaurant Business
The 29-minute film follows three professionals as they manage working in male-dominated spaces.

Marielle Fabie in “A Woman’s Place.”

The 29-minute film follows Karyn Tomlinson, a Minneapolis chef; Marielle Fabie, the chef de cuisine at a ramen shop in Oakland, Calif.; and Etana Diaz, a butcher from Seattle, as they manage working in male-dominated spaces, contend with their parents’ aspirations for them and try to meet their personal goals.

“A Woman’s Place,” streaming on Hulu.

By Florence Fabricant

3 Highly Portable Picnic Options That Aren’t Sandwiches
Try Italian calzones, Turkish pide or Eastern European piroshki.

Calzones with roasted tomatoes, basil pesto and mozzarella.
By Jessica Battilana

A GOOD APPETITE
A Lighter, Brighter Meatball
Quickly made in a skillet with ripe peaches, basil and lime juice, these meatballs are perfect for weeknights.

By Melissa Clark

FROM THE PANTRY
Yet Another Use for Your Sheet Pan: Sugar Cookies
These simple frosted cookies are just the thing to share distantly — or hoard all for yourself.

By Melissa Clark

A Plum Crumble That Meets You Where You Are
Look to those graham crackers in the back of your cupboard, and put them to use in this simple dessert.

.
Plum graham cracker crumble.
By Jerrelle Guy

Surly Beer Hall to close ‘indefinitely’ in November

Pandemics and beer halls just don’t mix, Surly said.
MELISSA TURTINEN

Anthony Martignetti (‘Anthony!’), Who Raced Home for Spaghetti, Dies at 63
He was a 12-year-old Italian immigrant when a classic TV commercial for Prince, the Boston pasta company, gave him a lasting identity.

Anthony Martignetti was 12 when he appeared in a TV commercial playing a boy in Boston’s Little Italy hungry for a plate of spaghetti.
By Sam Roberts

5 Standout Recipes From Julia Reed, an Irreverent Voice of the South
The journalist, who died last week at 59, mixed sophistication and down-home pleasures in her cooking.

Julia Reed speaking at the Mississippi Book Festival in 2015. She loved it all — a French 75, a thick Roman steak, chilled crab meat Maison or a pile of Gulf shrimp.
By Kim Severson