EAT
A Holy-Grail, One-Pot Roast Chicken
It’s the simplest recipe: a little bit braised and a little bit roasted in a covered Dutch oven.
The juices from the Dutch-oven chicken give a salad’s vinaigrette a warm lusciousness.
By DORIE GREENSPAN
COOKING CLASS
For a Late-Summer Gathering, Try This Spin on a Salade Niçoise
Fanny Singer takes some liberties with her version of the classic dish, going so far as to include lettuce.
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
This Rosh Hashana Salad Is a Fresh Take on Ancient Flavors
For the Jewish New Year, Joan Nathan composes a dish that pays tribute to foods that the biblical Canaanites might have eaten.
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
The Blush of Pineapple, From a New Online Source
Full Moon Fruits sells a wide variety of produce, including a sweet pink pineapple from Costa Rica.
Full Moon Fruits, fullmoonfruits.com.
By FLORENCE FABRICANT
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
A 15-Minute Sustainable Seafood Feast
Melissa Clark is here with a speedy no-recipe recipe for mussels.
By MELISSA CLARK
Tiger Nut Cake
Pasta Grannies
Rhine
FRONT BURNER
A Sip of Paradise
St. Agrestis’s new aperitivo, Paradiso, designed for the spritz, has a bracing citrus profile and a spicy aroma.
St. Agrestis Paradiso Aperitivo, $34.99 for 750 milliliters, stagrestis.com.
By FLORENCE FABRICANT
13 Delicious Drinks for Late-Summer Sipping
Cocktails, coffees and every beveragino in between for all of your imbibing needs.
By TANYA SICHYNSKY
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, Who Put Burgundy on the U.S. Map, Dies at 84
American born, she fell into the wine business and became a champion of the small vignerons of the Burgundy region and their ancient family farms.
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