When ‘Sir’ and ‘Ma’am’ Miss the Mark: Restaurants Rethink Gender’s Role in Service
A dinner out can be discomforting for nonbinary and transgender people. But efforts are afoot to change that.
By Rax Will

IN THE GARDEN
If You Think Kale Is ‘So 2010,’ You’re Not Growing the Right Ones
When it comes to kale, the organic farmers at Adaptive Seeds have a few things to teach you — and some versions of the familiar green that may not be so familiar.
By MARGARET ROACH

A GOOD APPETITE
The Best Parts of Stuffed Cabbage, Minus the Work
This interpretation of the classic features a streamlined recipe and a vibrant filling of anchovies, Parmesan and walnuts.

There’s no need to separate individual cabbage leaves, blanch them and roll them around a filling here. The stuffing instead is massaged into the crevices of raw cabbage.
By Melissa Clark

A Two-Ingredient Sauce for Pork Chops
Ali Slagle’s mixture of grainy mustard and fruit preserves is the ideal pairing for the seared chops.
By EMILY WEINSTEIN

The Secret to Smoky Vegetables
You can achieve that irresistible savoriness of wok hei, even without a wok.
By TEJAL RAO

Protect Your Heart? A Genetic Study Offers a New Answer.
By studying the relationship between gene variants and alcohol consumption, scientists found no real cardiac benefit to drinking, even modestly.
The study analyzed the genes and medical data of nearly 400,000 people in the U.K. The average age of study subjects was 57, and they reported drinking an average of 9.2 drinks a week.
By Gina Kolata