Can a Low-Carb Diet Help Your Heart Health?
Overweight people who ate fewer carbohydrates and increased their fat intake had significant improvements in their cardiovascular disease risk factors.
By Anahad O’Connor
Crispy chickpea pancakes with roasted mushroom salad.
By Tejal Rao
A GOOD APPETITE This Weeknight Chicken Recipe Has Mass Appeal
Delicate boneless, skinless thighs cook quickly, aren’t prone to drying out and pair beautifully with a garlicky cucumber yogurt.
These deeply flavored, roasted chicken thighs with garlicky cucumber yogurt are juicy and weeknight friendly.
By Melissa Clark
The brothers and owners of Jasper Hill Farm, Andy, left and Mateo Kehler.
By Florence Fabricant
ASK WELL Can Drinking Alcohol Raise Your Heart Rate?
Drinking can elevate your pulse, which isn’t a concern for most healthy adults, though those with heart rhythm problems should use caution.
By Anahad O’Connor
I’m Your Man
NYT Critic’s Pick | R | Comedy, Romance, Sci-Fi | Directed by Maria Schrader
Dan Stevens plays a dreamy, pleasure-driven android in this delightful near-future romance.
Maren Eggert and Dan Stevens in “I’m Your Man.”
By JEANNETTE CATSOULIS
The Village Detective: a song cycle
NYT Critic’s Pick | Documentary | Directed by Bill Morrison
Bill Morrison, the poet laureate of lost films, turns the story of footage found near Iceland into a history of a slice of Soviet cinema.
A scene from “The Village Detective: A Song Cycle,” a documentary | Directed by Bill Morrison.
By GLENN KENNY
— Of Possible Interest —
The Most Beautiful Boy in the World
Documentary | Directed by Kristina Lindström, Kristian Petri
The 1971 film “Death in Venice” showcased the delicate androgyny of Bjorn Andresen’s face and form, but the changes it wrought on his life are indelible.
From left, Luchino Visconti and Bjorn Andresen in the documentary “The Most Beautiful Boy in the World.”
By GLENN KENNY
Baking That’s Simple, but Always Satisfying
In her new monthly column, Genevieve Ko shares easy, streamlined recipes, like handmade crisps and cookies, so you can feed your loved ones (and yourself) effortlessly.
A generous proportion of nuts makes the buttery topping on this apple crisp extra crunchy and rich.
By Genevieve Ko
FRONT BURNER A Wok Adapter That Really Works
Wokmon funnels the flame from a gas burner, focusing the heat on the pan for better wok hei.
A GOOD APPETITE Pasta Aglio e Olio Gets a Plus One
Adding fried pepperoni to a classic recipe with garlic and olive oil gives it a bacon-like brawniness and a chile kick.
Pepperoni pasta with lemon and garlic.
Melissa Clark
A Wedding Dish Worthy of Weeknight
Chicken steam roast is a centerpiece at Pakistani weddings, but it’s also become a dinnertime staple.
Home cooks have found ways to replicate this tender, juicy, wedding crowd-pleasing chicken.
By Zainab Shah
Pasta Grannies:
Buttermilk Biscuits to die for:
Capers (In German):
FRONT BURNER Join the Cider Club
A cidery in Michigan, Virtue Cider, now offers single-varietals in a quarterly subscription service.
Virtue Cider Society, $90 for four bottles, including shipping; each subscription box contains a $25 gift card, virtuecider.com/pages/cider-society.
By FLORENCE FABRICANT
THE POUR Great Oregon Wines Beyond the Willamette Valley
The Columbia River Gorge technically crosses into Washington State, but its energetic wines are pure Oregon in character. Here are four excellent producers.
Poplar trees act as a wind break at the estate vineyard at Analemma in Mosier, Ore., where a stiff breeze blows regularly.
By Eric Asimov
In Balanchine’s Classroom
NYT Critic’s Pick | Documentary | Directed by Connie Hochman
Former ballet dancers grasp at words to describe the genius of George Balanchine in this charming documentary.
George Balanchine, center, as seen in the documentary “In Balanchine’s Classroom.”
By TEO BUGBEE
Little Girl
NYT Critic’s Pick | Documentary | Directed by Sébastien Lifshitz
This sensitive documentary by the French filmmaker Sébastien Lifshitz naturalistically explores the struggles of a 7-year-old transgender girl.
Sasha is the subject of the documentary “Little Girl.”
By BEATRICE LOAYZA
Cry Macho
NYT Critic’s Pick | PG-13 | Drama, Thriller, Western | Directed by Clint Eastwood
In his latest film, Clint Eastwood drives across Mexico with a troubled young man and a combative rooster.
Good guys: Clint Eastwood and Eduardo Minett in “Cry Macho.”
By A.O. SCOTT
Wife of a Spy
NYT Critic’s Pick | Drama, History, War | Directed by Kiyoshi Kurosawa
In this latest work by Kiyoshi Kurosawa, a Japanese couple’s relationship is shaped by the forces of churning nationalism that surround it.
Yu Aoi in “Wife of a Spy,” by the Japanese director Kiyoshi Kurosawa.
By GLENN KENNY
— Of Possible Interest —
Saint-Narcisse
Unrated | Comedy, Drama, Romance | Directed by Bruce La Bruce
In this Bruce LaBruce melodrama, two twins, both alike in indecency, fall in love.
Félix-Antoine Duval plays twins in the Bruce LaBruce film “Saint-Narcisse.”
By TEO BUGBEE
Crispy-edged and light, like lither thin-crust pizzas, tortizzas can be topped with whatever you like and nothing you don’t.
By Eric Kim
FRONT BURNER Discussing the Future of Food
The writer Larissa Zimberoff will lead a virtual talk on how labs are growing new plant-based foods and changing what we eat.
“Technically Food: How Labs Are Changing What We Eat,” Sept. 21, 7 to 8 p.m., $10, or $35 including a copy of Ms. Zimberoff’s book, mofad.org/events.
By FLORENCE FABRICANT
FRONT BURNER Miso Mellows This Chile Crisp
Okazu Chili Miso is a richer, denser version of the pantry staple, made in Canada.
Okazu Chili Miso, $13.99 for 8.45 ounces, abokichi.com.
By FLORENCE FABRICANT
This Salad Is a Party
Alexa Weibel’s chopped salad with jalapeño-ranch dressing is all excess, no restraint.
By EMILY WEINSTEIN
FRONT BURNER Zero-Proof Bubbly for Any Celebration
Semblance, made from chardonnay grapes, pairs nicely with food and delivers a zip of carbonation.
Semblance Zero Alcohol Sparkling Wine, $30 for 750 milliliters, semblance.com.
The Card Counter
NYT Critic’s Pick | R | Action, Drama, Thriller | Directed by Paul Schrader
Oscar Isaac, Tiffany Haddish and Willem Dafoe star in the latest head trip from Paul Schrader, a story about betting on life.
Inscribing his book of life: Oscar Isaac in Paul Schrader’s “The Card Counter.”
By MANOHLA DARGIS
Azor
NYT Critic’s Pick | Drama | Directed by Andreas Fontana
In this low-key shocker set in Argentina in 1980, a Swiss banker travels through a world that he doesn’t seem to know is ablaze.
Danger is everywhere: A scene from Andreas Fontana’s “Azor.”
By MANOHLA DARGIS
Fire Music
NYT Critic’s Pick | Documentary | Directed by Tom Surgal
The beautiful souls that created free jazz — including Ornette Coleman, Cecil Taylor, Don Cherry and Carla Bley — light up this new documentary from Tom Surgal.
Ornette Coleman as seen in the documentary “Fire Music.”
By GLENN KENNY
How Eating Out Has Changed, From the Menu to the Tip
Early-bird dinners, sturdier pizzas, noisier streets: The pandemic has brought a host of new developments that could last awhile.
By THE NEW YORK TIMES FOOD DESK
FOOD MATTERS The Ethereal Taste of Flowers
Attempting to describe the appeal of floral flavors raises a challenging question: What is the relation between taste and smell?
By LIGAYA MISHAN and ESTHER CHOI
Next Food Frontier: Fish Made From Plants, or in a Lab
Sophisticated, plant-based alternatives that mimic seafood are cropping up at restaurants and grocery stores around the world. And “cultivated” seafood, grown in labs from real cells, is on the horizon.
By MIKE IVES
A GOOD APPETITE When Eggplant Meets Eggs
This silky end-of-summer dish, reminiscent in some ways of shakshuka, is run through with spiced eggplant, tomatoes and herbs.
Spiced eggplant and tomatoes with runny eggs.
By Melissa Clark
There’s Something About Miso
This pantry staple leads to big, umami-rich flavor in pastas, soups and vegetable dishes.
By TEJAL RAO
Where the thick, salty-sweet base layer of buttery crackers will satisfy the crust lovers out there, the creamy, soft-set filling will change minds about what melon can truly do.
By Eric Kim
The Many Faces of Mooncakes
A celebration of the luminous autumn pastry — the signature dish of the Mid-Autumn Festival, which commemorates the full moon and the fall harvest.
Mooncakes are prepared at a restaurant in Suzhou, a city in Jiangsu Province in China. The pastries are meant to show off the best ingredients of a region.
By CLARISSA WEI
Recipes for a Little Joy
Caramelized zucchini pasta, slow-cooker tinga chicken tacos and more meals that are as simple as they are fun to make.
By Margaux Laskey
The food stylist Delores Custer in an undated photo. Her sandwiches were architectural marvels, her builds — to use the industry term of art — the envy of her peers.
By PENELOPE GREEN
Wild Indian
NYT Critic’s Pick | Thriller | Directed by Lyle Mitchell Corbine Jr.
This drama from Lyle Mitchell Corbine Jr. captures the various wounds of individual, familial and generational trauma.
Michael Greyeyes in “Wild Indian.”
By LISA KENNEDY
Worth
NYT Critic’s Pick | PG-13 | Biography, Drama, History | Directed by Sara Colangelo
This drama starring Michael Keaton is a surprisingly effective movie about a tricky subject — the creation of the Sept. 11 Victim Compensation Fund.
From left, Michael Keaton and Stanley Tucci in “Worth.”
By BEN KENIGSBERG
Faya Dayi
NYT Critic’s Pick | Documentary | Directed by Jessica Beshir
Jessica Beshir’s debut feature settles into a trance-like flow.
A scene from the documentary “Faya Dayi.”
By NICOLAS RAPOLD
— Of Possible Interest —
Shang-Chi and the Legend of the Ten Rings
PG-13 | Action, Adventure, Fantasy, Sci-Fi | Directed by Destin Daniel Cretton
A millennial slacker reckons with his past — and his family of warriors.
From left, Xialing (Meng’er Zhang), Shaun (Simu Liu) and Katy (Awkwafina) in Marvel’s “Shang-Chi and the Legend of the Ten Rings.”
By MAYA PHILLIPS
Zone 414
R | Sci-Fi, Thriller | Directed by Andrew Baird
A blatant “Blade Runner” rip-off, this perfunctory techno-noir sees a brooding detective team up with an emotional android.
The finished dish, ready to be shared among friends.
By JAMIE FELDMAR
TIMESVIDEO Cooking Class | Fanny Singer
The author’s riff on a salade niçoise incorporates market-fresh vegetables and grilled ahi tuna.
By SCOTT J. ROSS
Ancient ingredients like barley, figs and pomegranates give this fall salad its sweet and tangy flavors. You can make it your own for the holiday. Credit…Ryan Liebe for The New York Times. Food Stylist: Hadas Smirnoff.
By Joan Nathan
FRONT BURNER A Streusel Cake to Write Home About
The Vienna Cookie Company’s new streusel cakes are an ode to the coffee shop crumb cake, but with fillings that stand above.
Streusel Cakes, $40 each (eight inches), $45 for a sampler, viennacookiecompany.com.
By FLORENCE FABRICANT
Last Call for Tomatoes and Corn
The end of summer is in sight, so make all the hot-weather recipes on your to-do list.
By MELISSA CLARK
What to Cook This Week
Start with a big Italian-inspired spread, then go casual later on with BLT tacos.
By MELISSA CLARK
A GOOD APPETITE A Retro Icebox Pie Gets a Vibrant Makeover
Add some refrigerator alchemy to vanilla wafers, fresh strawberries and mounds of whipped cream for a dreamy, creamy late-summer dessert.
A layer of strawberry slices tops a creamy strawberry mousse in this pie, which is then covered by gelatin for a triple whammy of summer flavor.
By MELISSA CLARK
Summer Squash Has the Range
Three recipes for zucchini celebrate the versatility of this seasonal staple.
By TEJAL RAO
For France, American Vines Still Mean Sour Grapes
French authorities have tried to outlaw hardy American hybrids for 87 years. But climate change and the natural wine movement are giving renegade winemakers a lift.
By NORIMITSU ONISHI
Rebecca Wasserman-Hone at her home in Bouilland, France, in 2018. She once said that as a woman selling Burgundy wine in America in the 1970s, she had to have “the zeal of a missionary, the stubbornness of a mule and the ability to change clothes in a telephone booth.”
By Penelope Green
