The Diet Worked For Them. Now Their Pets Are on It.
Paleo, vegan, gluten-free: Owners are putting animals on human regimens and fueling a huge pet-wellness industry. But some health experts are concerned.
Darshna Shah is one of many pet owners who have created customized diets for their pets based on human wellness regimens.
By Priya Krishna

FOOD MATTERS
What We Write About When We Write About Food
Since the days of the Greeks, writers have been consumed by their meals. But are we writing about food — or is food a metaphor for something less palatable?
By LIGAYA MISHAN

Dreamy Breakfasts for a Long Weekend
Crepes, tacos and noodles are all great ways to start a slow day off.

By TEJAL RAO

12 Soothing Braises to Help You Get Through the Rest of Winter
A few hours on the stove or in the oven does wonders, turning hearty short ribs and dense root vegetables soft and silky

Ali Slagle’s Sunday sauce.
By Tanya Sichynsky

A Lamb Stew With a French Onion Twist
Simmering meat in a deeply flavored broth is an easy, adaptable way to dinner, J. Kenji López-Alt writes.

Part French onion soup, part lamb stew, this long-simmering dish is just right for the depths of winter.
By J. Kenji López-Alt

In This Roasted Orange Chicken, Every Part of the Fruit Shines
The peel is as important as the juice in this fresh take on American Chinese home cooking from Genevieve Ko.

Cooked to tenderness, orange peels soak up flavor while keeping their razor edge of bitterness.
By Genevieve Ko

The Beef Patty Is Jamaica in the Palm of Your Hand
One of our new Eat columnists, Bryan Washington, on a quintessentially Jamaican food that’s now found all over the world.

By BRYAN WASHINGTON

LETTER OF RECOMMENDATION
Try New Fruit. The Weirder, the Better.
Each tasting is a chance to be rendered wide-eyed and wordless.
By TRACY WAN

20-Minute Olive Pasta
Yasmin Fahr’s recipe blisters Castelvetranos in olive oil, then tosses them with feta and short, curly noodles for bold flavor.

By EMILY WEINSTEIN

A GOOD APPETITE
What’s the Right Crumb Cake Ratio? This Recipe Tries to Find Out
Melissa Clark argues the secret is in a base layer of cake that’s delicious enough to eat on its own.

By Melissa Clark