The 2021 Restaurant List
The 50 places in America we’re most excited about right now.
By THE NEW YORK TIMES FOOD DESK
A New Cookbook by Indigenous People, for Indigenous People
A group of Indigenous chefs is releasing a virtual cookbook featuring digital issues, webinars and videos to reclaim narratives about Native foods.
By PRIYA KRISHNA
F.D.A. Issues Guidelines to Reduce Salt in Foods
The new recommendations are aimed at food manufacturers and restaurants. Some experts say they don’t go far enough.
By ANDREW JACOBS
Stanley Tucci’s Passion Was Acting. Now, It’s Food.
The actor’s new memoir “Taste” explains how a bout with cancer took his passion for ragù and risotto, but also Cuban-Chinese stews and minke whale, to new heights.
By ALEX MARSHALL
A GOOD APPETITE
A Sweet Goodbye to Pepper and Tomato Season
Stewed into a weeknight chicken dish, these vegetables become jammy, rich and so silky.
Tomatoes and peppers make up the backbone of this easy dinner, ready in 45 minutes.
By Melissa Clark
EAT
The Haunting Power of Miso-Maple Loaf Cake
Sweet enough to be called cake but savory enough to be as good with a slice of Cheddar as it is with the gloss of warm jam spread over its top.
By DORIE GREENSPAN
It’s the Season for Cider. Here’s How to Drink It.
Added to cocktails, sipped on its own or even turned into a syrup, this drink with a long history is anything but simple.
This gin cider cocktail is an ideal entry point to fall drinking.
By REBEKAH PEPPLER
FRONT BURNER
Gin With a Hint of Mangosteen
Song Cai distills two gins in Hanoi, Vietnam. Try the dry version in a martini and sip the floral on the rocks.
Song Cai Viet Nam Dry Gin, $35.99; Song Cai Viet Nam Floral Gin, $38.99, songcaidistillery.com.
By FLORENCE FABRICANT
ITALY DISPATCH
A Battle of the Bubbles: War Comes to the Prosecco Hills
A Croatian wine, Prosek, seeks an official designation, and Prosecco makers are up in arms. But they also can’t agree on what, exactly, should be called Prosecco.
By JASON HOROWITZ
Jimmy Neary, Whose Irish Pub Became a Power Brokers’ Hub, Dies at 91
Opening on St. Patrick’s Day, 1967, Neary’s attracted politicians, media players, archbishops and more, drawn as much by Mr. Neary himself as by the lamb chops.
Jimmy Neary inside his restaurant on East 57th Street in 2019. When the city’s movers and shakers gathered there, he said, he’d reflect on how far he’d come from the farm fields of his Sligo childhood.
By ALEX VADUKUL
Anne Saxelby, Who Championed Fine American Cheeses, Dies at 40
When she opened her shop on the Lower East Side of Manhattan in 2006, she helped put American cheeses on the map, and on shopping lists.
Anne Saxelby in 2011 in her original cheese shop, at the Essex Market in Manhattan. Her store was a success within months of opening.
By Florence Fabricant