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