THE WORLD THROUGH A LENS
On the Water in Alaska, Where Salmon Fishing Dreams Live On
Each summer, salmon begin their journey back to the rivers where they were spawned. Alaskan fishermen, along with whales, eagles and bears, share in the abundance.
By COLIN ARISMAN

CRITIC’S NOTEBOOK
Vegan Cheese, but Make It Delicious
Cheesemakers are pushing the boundaries of cultured, plant-based milks, producing more compelling vegan cheeses than ever before.

The Barn Cat, a vegan cheese made by Stephen Babaki of Conscious Cultures Creamery, is part of a new wave of bloomy-rind vegan cheeses.
By Tejal Rao

FRONT BURNER
A New Source for Smoked Trout
Idaho rainbow trout is the latest release from Fishwife Tinned Seafood Co.

Fishwife Smoked Rainbow Trout, $23.99 for three 3.5-ounce tins, eatfishwife.com.
By FLORENCE FABRICANT

FRONT BURNER
A Helper for Eastern Orthodox Easter
The cookbook author Diane Kochilas now sells grape leaves from Crete for dolmas and fish.

Cretan grape leaves, 10.6-ounce jar, $16.95, shop.dianekochilas.com.
By FLORENCE FABRICANT

FRONT BURNER
Flour Sack Towels With Flowery Appeal
A line of kitchen helpers, printed with photographs from Pauline Stevens and quotes from writers, arrives just in time for Mother’s Day.

Red Bird’s House Towels, $24.95; Mother’s Day set, $49.90, free shipping with the purchase of two or more, redbirdshouse.com.
By FLORENCE FABRICANT

The Secret to Smooth Doughs and Fluffy Bread Is Already at Hand
Just-boiled water has long played a role in making pie crusts, milk breads and more shine, across cultures and cuisines. But how does it work?

The food personality Nadiya Hussain riffs on a classic Victorian-era hot water pastry crust for the base of her turmeric-rich samosa pie.
By RACHEL WHARTON

Another Unlikely Pandemic Shortage: Boba Tea
The popular drink’s main ingredient, tapioca pearls, could soon be in short supply because of delays in unloading cargo ships from Asia.

One boba distributor said supplies weren’t expected to return to normal until summer.
By Kellen Browning

This Vegan Ramen Maximizes Flavor and Time
The rich, creamy broth in this tantanmen tastes like it’s been cooked much longer.

By HETTY MCKINNON

These Leeks Are Anything but Humble
Yotam Ottolenghi cooks his leeks low and slow, in a bath of olive oil, until they’re magically tender and sweet.

Confit leeks with lentils, lemon and cream.
By YOTAM OTTOLENGHI

A GOOD APPETITE
A Rhubarb Cobbler Where the Sweet-Tart Flavors Sing
Roasting sugared rhubarb until the juices condense into a tangy syrup makes for the best possible spring dessert.

This bright-tasting, flaky cobbler is gently scented with vanilla and a little orange zest.
By MELISSA CLARK

Yotam Ottolenghi’s 15-minute lunches – recipes
Two 15-minute meals that are perfect for WFH lunches: a quick-cook pasta with a zippy fusion sauce, and an all-day brunch of buttery asparagus and eggs on toast

Yotam Ottolenghi’s 15-minute miso, tomato and oregano pasta.
By Yotam Ottolenghi

Cheese

Pasta Grannies

Peas