British Restaurants Are Battling a Staff Crisis, Worsened by Brexit
A shortage of workers is forcing restaurants to turn away eager customers and confront a bigger problem: how to make hospitality an industry where people want to work.
By ESHE NELSON

Acclaimed Seattle Chef’s Staff Quits After Sexual Misconduct Allegations
Multiple women have accused Edouardo Jordan, known for running the restaurants Salare and JuneBaby, of unwanted touching or kissing. Almost all of the restaurants’ employees have resigned.

Chef Edouardo Jordan preparing chitlins and hog maw stew with okra and tomatoes at JuneBaby in Seattle in 2019.Credit…Kyle Johnson for The New York Times
By Daniel Victor and Jacey Fortin

Starbucks, Flush With Customers, Is Running Low on Ingredients
At locations across the country, there have been complaints about shortages of key ingredients for popular drinks, breakfast foods and even cups, lids and straws.
By JULIE CRESWELL

Oyster Farmers Who Feared Going Broke Brace for a ‘Bonkers’ Summer
When restaurants closed to slow the spread of the coronavirus, the nationwide market for oysters cratered. That’s not the end of the story.

By TRACEY TULLY

Four Decades on, Martin Yan Faces a New Audience and a New World
The man who used television to help many North Americans start cooking Chinese food at home is as cheery as ever, but aware of some harsher truths.

Martin Yan at home in the San Francisco Bay Area. Since he started cooking on TV in 1982, he has taught millions of people how to cook various Asian cuisines.
By PRIYA KRISHNA

How to Grill Just About Any Vegetable
Two grilling methods are all you need to cook summer’s bounty, from broccoli to asparagus, cauliflower to tomatoes. Even leafy greens benefit from a brief turn on the grill.
By STEVEN RAICHLEN

Consider the $34 Lobster Roll
The pandemic has exacerbated a price spike in the iconic New England summer sandwich.

A lobster roll piled high at Red’s Eats in Wiscasset, Maine. The motto at Red’s is “We don’t measure… we pile it high.”
By STEVEN KURUTZ

Out of the Pandemic, a New Marketplace for Native Ingredients
The owners of Tocabe Indigenous Marketplace aim to build one of the most comprehensive shops of its kind.

Matthew Chandra, left, and Ben Jacobs have created an online shop for Native and Indigenous ingredients called Tocabe Indigenous Marketplace. It’s an offshoot of their American Indian restaurant, Tocabe, in Denver.
By Priya Krishna

Crawfish