America’s Next Great Restaurants Are in the Suburbs. But Can They Thrive There?
With a shift in demographics and tastes, chefs are finding an unexpected home for their ambitious cuisine.
By PRIYA KRISHNA

CULINARY ARTS
The Coffee Maker
James Hoffmann is one of the most followed men in caffeine. Here’s an illustrated look at how he became an expert.
By Rachel WhartonIllustrations by Koren Shadmi

A GOOD APPETITE
Counter the Winter Chill With This Farro and Gruyère Gratin
Melissa Clark takes earthy grains and bakes them with caramelized mushrooms and loads of cheese for a satisfying meatless meal.

Round out this gratin with a crisp green salad, or serve it as a rich side dish alongside chicken or fish.
By Melissa Clark

The Remarkable Versatility of Broccoli
There’s a lot to love about this big green vegetable.
By TEJAL RAO

Lentils You’re Loving
Lidey Heuck’s recipe, with sweet potatoes and spinach, is inspired by dal, but run through with Thai elements.

By EMILY WEINSTEIN

The Fish That Comes With a Year of Good Luck
A Hawaiian specialty cooked the way a local has been making it for 25 years.

By LIGAYA MISHAN

11 One-Pot Winner-Winner Chicken Dinners
Because no one needs more dishes to wash.

By MARGAUX LASKEY

FRONT BURNER
A Biography About Argentina’s Most Famous Red Grape
“Malbec Mon Amour,” written by two directors at the Bodega Catena Zapata winery in Mendoza, tells the story of a grape that likes to travel.

“Malbec Mon Amour” by Laura Catena and Alejandro Vigil (Catapulta Editores, $24.99).
By FLORENCE FABRICANT

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THE POUR
20 Under $20: Beckoning Bottles in the Dead of Winter
These 20 wines are not from the most famous regions. But they are great values and, most important, delicious.

By Eric Asimov

Ed Schoenfeld, Impresario of Chinese Cuisine, Dies at 72
He helped introduce New Yorkers to the breadth of Chinese regional food with a series of top-rated Manhattan restaurants in the 1970s and ’80s.

Ed Schoenfeld in 2012. In New York in the 1970s and ’80s, he became a highly visible interpreter and spokesman for the food culture of China, terra incognita for most Americans at the time.
By William Grimes