Reviving a Crop and an African-American Culture, Stalk by Stalk
On the Georgia coast, Maurice Bailey is making sugar cane syrup as a way to preserve a tradition, and the community, of his enslaved ancestors.
By KIM SEVERSON and RINNE ALLEN
Is American Dietetics a White-Bread World? These Dietitians Think So
A new generation of practitioners says the profession pays inadequate attention to different kinds of diets, body types and lives.
By PRIYA KRISHNA
How to Pretend You’re in Dakar Today
The Senegalese capital has an aura that seeps into the soul. Bustling and addictive, it makes you want to stick around.
By SEBASTIAN MODAK
FOOD MATTERS
The Appealing and Potentially Lethal Delicacy That Is Fugu
Eating has been a perilous act for most of human history, but Western diners have lately become that much more obsessed with the idea that our meals might destroy us.
By LIGAYA MISHAN
Celebrate the Holidays with Cheese Pancakes and a Performance by Taylor Mac
This week, learn to fold paper airplanes, watch a new ballet or bake Emily Dickinson a birthday cake.
By KATHERINE CUSUMANO and EMMA GRILLO
The Most Tender Short Ribs, the Most Satisfying Soup
Left with some spare short ribs, J. Kenji López-Alt made them sing in a Taiwanese beef noodle soup.
The broth is spicy and sweet, and fragrant with warm spices.
By J. KENJI LÓPEZ-ALT
FRONT BURNER
My, What a Sneaky Little Flour
Those looking to add more fiber to their diet have a flour in their corner: Flourish, made with a high-fiber strain of wheat.
Flourish Fiber from the Farm, $22.49 for five pounds, flourish-flour.com.
By FLORENCE FABRICANT
FRONT BURNER
This Cookbook Raises Money for the Ballet
The American Ballet Theater’s dancers and staff have created a community cookbook of cherished recipes.
“ABT Kitchen,” $15, abt.org.
By FLORENCE FABRICANT
FRONT BURNER
Panettone, Fresh From Italy
Olivieri, a bakery in northern Italy, ships its feather-light breads to America.
Olivieri 1882, $70 including two-day shipping from Italy, usa.olivieri1882.com.
By FLORENCE FABRICANT
FRONT BURNER
Chocolate Crackers and Yule Logs for the Holidays
Hide these festive treats from La Maison du Chocolat and Charbonnel et Walker in the stockings.
Artistic Piece Holiday Cracker, $40, lamaisonduchocolat.com; Yule Logs, $27.95 for a box of eight, surlatable.com/holidays/confections.
By FLORENCE FABRICANT
FRONT BURNER
This Austrian Cake Sparkles at the Party
Punch cakes from the Vienna Cookie Company are inspired by punschkrapferl, a liquor-soaked petit four.
Punch cakes, $60 for seven, viennacookiecompany.com.
By FLORENCE FABRICANT
Powerfully Flavored Pasta
Mark Bittman’s puttanesca is as easy and satisfying as anything you’ll make all month.
By EMILY WEINSTEIN
For Holiday Baking: One Cookie, Three Ways
Baking experts show how to transform simple sugar cookies into dazzling treats.
Cookies from three expert bakers use the same dough recipe to create three variations.
By CHRISTINE CHITNIS
WINE SCHOOL
Among Sparkling Wines, the Other Half Lives Pretty Well
Consumers focus on Champagne, but in the bubbly universe many stars offer distinctive and delicious versions of their own.
By ERIC ASIMOV
Frank Carney, Co-Founder of Pizza Hut, Dies at 82
When he was 19, Mr. Carney and his brother Dan borrowed $600 from their mother to start their business in Wichita, Kan. Before long it became the world’s largest pizza chain.
Frank Carney, right, in 1996, after he began working for the Papa John’s pizza chain. Thirty-eight years earlier, Mr. Carney had been a founder of Pizza Hut.
By GLENN RIFKIN