Foods From Afar Hope to Catch the Eye of American Shoppers
Immigrant entrepreneurs are working with designers and brand strategists to create packaging that appeals to a wider range of consumers.

Yolélé offers products made of fonio, a cereal grain from West Africa, and they are now available at Whole Foods.
By Nina Roberts

Metal or glass for baking? Let’s clear a few things up.

By Becky Krystal

Yes, Ham Can Be a Surprisingly East Spring Project
A holiday ham, made at home, is within reach. You just need a bit of time, some wood smoke and a shoulder ham or pork loin.

This honey-cured, hickory-smoked shoulder ham is a stunning addition to your spring table
By Steven Raichlen

EAT
The Joy of Cooking With a Donabe
The Japanese clay vessel is perfect for hot pots like this chicken-meatball nabe.

By TEJAL RAO

A Stew That Captures the Essence of the Sea
A vibrant seafood stew, moqueca invigorates holiday menus and everyday meals alike.

A version of moqueca with large prawns and cod, served with rice.
By YEWANDE KOMOLAFE

FRONT BURNER
An Italian Prosciutto Makes Its American Debut
Culatta is made south of Parma, from a boneless thigh, the same cut used for culatello.

Tanara Culatta, three ounces, sliced ($16), murrayscheese.com.
By FLORENCE FABRICANT

ONE GOOD MEAL
A Lamb Tagine, Sweetened With Dates, for the First Days of Spring
The woodworker Sophie Sellu brings the same patience and care with which she makes her wares to this cherished recipe.

The finished dish is somehow both refined and rustic — much like Sellu’s woodworking.
By NICK MARINO

Von Diaz’s Essential Puerto Rican Recipes
The journalist and cookbook author, who grew up traveling between Atlanta and Puerto Rico, collects dishes that tell stories about life on the island, and the flavors that bring her back to it.

Von Diaz stirs a pot of sancocho, a stew found all over the Caribbean, as it simmers over an open fire at her home in North Carolina.
By Von Diaz

Delight In the Seasonal Green of Asparagus
Spring starts with “A” for asparagus, one of the most versatile of vegetables. (Apologies to artichokes.)

By FLORENCE FABRICANT

A GOOD APPETITE
These Lemony Pudding Cakes Are Magic in a Ramekin
Sweet and tangy, these easy desserts yield two textures — puffy and custardy — from one straightforward batter.

An airy sponge cake tops a creamy lemon curd in these simple treats.
By Melissa Clark

FRONT BURNER
Delightful Neat or on the Rocks
Jaisalmer India Craft Gin, newly available in the United States, is pleasant alone, or mingling with mixers.

Jaisalmer Indian Craft Gin, $49.99 for 750 milliliters, winechateau.com.
By FLORENCE FABRICANT

Sours That Walk the Line
The drink has countless variations, but a simple spirit-citrus-sweetener formula is at the heart of all of them.

By REBEKAH PEPPLER

Remembering Steven Spurrier, Whose Contest Shook the Wine World
His legacy will always be the Judgment of Paris tasting of 1976, but less well known was his advocacy for unheralded wines from all over the world.

Steven Spurrier was an author, educator, amusing public speaker and leader of wine tastings..
By Eric Asimov

Kent Taylor, Texas Roadhouse Founder and C.E.O., Dies at 65
Mr. Taylor died by suicide after suffering from post-Covid-19 symptoms, including severe tinnitus, the company said.

Kent Taylor, the founder and chief executive of the Texas Roadhouse restaurant chain, died on Thursday. He was turned down more than 80 times as he initially tried to find investors.
By Bryan Pietsch