Food Scholar, Folk Singer, Blunt Speaker: The Many Lives of Leni Sorensen
An irreverent historian who gets her hands into traditional cooking, farming and crafts is finally, at 79, winning fame with Netflix’s “High on the Hog.”
Dr. Sorensen’s house is filled with books, photographs and vintage kitchen equipment.
By KIM SEVERSON
How to Make an Unloved Job More Attractive? Restaurants Tinker With Wages.
As they struggle to recruit workers, many owners are raising pay. But some are trying to go deeper, to make their business fairer and more humane.
By Jane Black
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.
Wokmon, small, $79.95; medium, $84.95; large, $89.95, wokmon.com.
By FLORENCE FABRICANT
The Best Everyday Dals
These nourishing pots of lentils can be as simple or as extravagant as you’d like.
By TEJAL RAO
The Most Adaptable Pesto Pasta
Yotam Ottolenghi’s recipe absolutely delivers with whatever substitutions you throw in.
By KRYSTEN CHAMBROT
26 Fall Recipes Our Food Staff Can’t Wait to Make
It’s time for soul-warming food. Here’s what the New York Times Food staff hopes to be cooking.
By NIKITA RICHARDSON
24 Low-Fuss, High-Reward Recipes Ready in 30 Minutes or Less
These weeknight (or any night) meals deliver deliciousness — and quick.
By KRYSTEN CHAMBROT
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