Kellogg workers ratify a revised contract after being on strike since October.
Union members had rejected an earlier proposal in early December, prolonging a strike by about 1,400 workers at four cereal plants.
By NOAM SCHEIBER
A Holiday Feast, Cooked in the Cab of a Truck
Long-haul drivers are under intense pressure this season, but many will carve out the time (and the onboard space) to make steaks, turkeys and charcuterie boards.
Margie Gilles has been cooking in her truck more since the start of the pandemic, and plans to do so for the holidays. Credit…Annie Mulligan for The New York Times
By Priya Krishna
A Panettone Baked in Prison, and It’s One of Italy’s Best
An employment program near the city of Padua helps inmates develop life skills and earn a substantial wage.
By Matteo de Mayda
To Eat Oysters Better, Treat Them Like Wine
The bivalves’ merroir — yes, merroir — is much like grapes’ terroir, telling a much deeper story about the place they were grown, Melissa Clark writes.
To get the best sense of oysters’ individual flavors, it’s best to eat them unadorned before adding garnishes like mignonette or cocktail sauce.
By Melissa Clark
For Christmas With the McCartneys, a Vegan Yorkshire Pudding
A recipe that evokes the traditional holiday fare of Paul McCartney’s youth via the plant-based cooking of his daughter Mary.
Paul and Linda McCartney with their three daughters in Rye, England, in 1976. As young parents, the couple came to believe that eating animals was unethical, and eventually reimagined the Christmas feast.
By Julia Moskin
FRONT BURNER
Two New Sources for Food News
Whetstone, from the writer and television host Stephen Satterfield, has started a podcast and John McDonald, a co-founder of Tasting Table, has a newsletter, Broken Palate.
By FLORENCE FABRICANT
FRONT BURNER
A Nonalcoholic Spritz Perfect for the Party
Lyre’s Amalfi Spritz is a fizzy, citrusy and slightly bitter drink that shines from a can or a punch bowl.
Lyre’s Amalfi Spritz, 250 milliliters (8.45 ounces), $44.97 for 12, $84.99 for 24, lyres.com.
By FLORENCE FABRICANT
Garlic Chicken and Other Holiday Stars
Eric Kim’s stellar recipe is creamy and lush in all the right ways.
By EMILY WEINSTEIN
Holiday Gift Ideas From The Veggie
Vegan cheese subscriptions, vintage Pyrex and exceptional beans to eat (and grow!).
By TEJAL RAO
Bubbly Without the Buzz: Nonalcoholic Rosés for Celebrations
The latest crop of alcohol-free sparkling rosés take away the hangover, but leave plenty for wine lovers to enjoy.
By Florence Fabricant
THE POUR
Seeing 2021 Out With a Pop, a Pour and a Fizz
Nothing says “Happy New Year” quite like a bottle of bubbly. Here are six Champagnes and six sparkling wines to help you toast 2022.
By Eric Asimov
After-Dinner Drinks You’ll Want to Linger Over
These nightcaps, whether cocktail or single beverage, are just the thing for when the meal is over, but the party is not.
Balanced and dry yet herbal, the Bijou cocktail can serve as a petite-in-stature, big-in-flavor nightcap.
By REBEKAH PEPPLER
Roman Kaplan, Restaurateur and Host for Soviet Exiles, Dies at 83
The Russian Samovar in Manhattan became a hub for artists and writers far from home, drawing eminent regulars like Joseph Brodsky and Mikhail Baryshnikov.
Roman Kaplan at his West Side restaurant, the Russian Samovar. The writer Anatoly Naiman said encountering Russian exiles there was like having friends come back from the dead.
By DAVID MARGOLICK