TRILOBITES
Sharks Wash Up on Beaches, Stabbed by Swordfish
The discovery of impaled sharks on Mediterranean shores backs up old fishermen’s tales of the marine predators dueling with swordfish.
Evidence suggests sometimes a swordfish really is a fish with a sword.
By Joshua Sokol
TIMES INSIDER
Giving Recipe Creators Their Due
The NYT Cooking team created a new way to credit the original sources of recipes. But applying the change to The Times’s vast archive of dishes took months of collaboration.
About 20 percent of recipes on NYT Cooking have been adapted for home cooks from another source, like the recipe for this stuffing from Marilyn Monroe.
By Elisha Brown
Share Your Story of Keeping America Fed
We want to hear from farmers, meatpackers, grocers and other essential workers who have kept the country fed throughout the pandemic.
By The New York Times
Cupcake caterpillar and super-gooey brownies: David Atherton’s easy bake recipes for children
Banana cupcakes, rich brownies and an upside-down sponge – three simple cakes for young bakers to make their own
David Atherton
What cooking skills should children learn?
What sort of tasks in the kitchen should kids know how to do at different ages?
Anna Berrill
FRONT BURNER
This Chile Crisp Has a Momofuku Pedigree
The Momofuku Culinary Lab now sells the condiment to drizzle over ice cream or spice up a main course.
Credit…Andrew Bezek
Momofuku Chili Crunch, $10 for 5.3 ounces, peachykeen.momofuku.com.
By Florence Fabricant
FRONT BURNER
A West Coast Kouign-Amann
Manresa now ships its crackly Breton confection nationwide, just in time for a holiday dessert table.
Kouign-Amann, $60 for two, manresabread.com.
By Florence Fabricant
FRONT BURNER
Culinary Historians Turn to Zoom
Ben Katchor, the author of “The Dairy Restaurant,” will discuss his book virtually with the Culinary Historians of New York.
Ben Katchor talk, 6:30 p.m., Nov. 16, free for members, $10 for nonmembers and guests, culinaryhistoriansny.org.
By Florence Fabricant
FRONT BURNER
For a Cheese Lover, Two New Books
Anne Saxelby and Alexandra Jones have written informative cheese guides, and the books complement each other.
“The New Rules of Cheese: A Freewheeling and Informative Guide” by Anne Saxelby (Ten Speed Press, $14.99); “Stuff Every Cheese Lover Should Know” by Alexandra Jones (Quirk Books, $9.99).
By Florence Fabricant
Take Comfort in Pumpkin This Season
You can roast, purée and bake with them. (And don’t forget the seeds.)
Samantha Seneviratne’s pumpkin bread is an unfussy classic.
By Margaux Laskey
Finding Strength in Sofrito in Puerto Rico
Hardship and hurricanes have shaped the island’s food for centuries. But chefs and home cooks make magic with whatever ingredients they have.
The chef Natalia Vallejo, at her home in Cayey, P.R., closed her San Juan restaurant, Cocina al Fondo, because of Covid-19. She is constantly cooking at home and planning for a future when she can be back in a restaurant kitchen.
By Von Diaz
You’ll Definitely Want to Keep This Savory Sauce on Hand
Rich with roasted red pepper, it’s excellent alongside a giant couscous cake, or any other pantry meal.
Giant couscous cake with roasted pepper sauce.
By Yotam Ottolenghi
Capturing the Heat and Crunch of Indonesian Cooking
In “Coconut & Sambal,” the chef Lara Lee leads a culinary expedition through one of the most populous countries in the world.
A recipe for nasi goreng, a staple Indonesian fried rice dish, appears in the new cookbook “Coconut & Sambal,” by the chef Lara Lee.
By Kayla Stewart
A GOOD APPETITE
This Dessert Goes Out to the Crust Lovers
Galettes offer a better ratio of crust to filling than pie, and this one delivers a rich maple-pecan frangipane wrapped up in plenty of buttery, flaky pastry.
Maple-pecan galette with fresh ginger.
By Melissa Clark
Sorted Foods does a cook off on an English Breakfast (one chef at 2.50 and one normal at 15.00 pounds)
Seasons Change. Classic Drinks Do, Too.
The hot toddy and mulled wine get an update to meet cooling, but still not quite cold temperatures.
A modern hot toddy.
By Rebekah Peppler
THE POUR
How Income Inequality Has Erased Your Chance to Drink the Great Wines
Benchmark bottles were always a splurge. But an increasing concentration of wealth has put them out of reach for all but the richest connoisseurs.
By Eric Asimov
Cecilia Chiang, Who Brought Authentic Chinese Food to America, Dies at 100
With her famed Mandarin restaurant in San Francisco, she enticed diners with the dishes she grew up with, leaving the American chop suey and chow mein era far behind.
Cecilia Chiang at her home in San Francisco in 2019. As a daughter of wealth, she fled the Japanese during World War II, traveling nearly 700 miles on foot, before arriving in San Francisco.
By William Grimes