That Dinner Tab Has Soared. Here Are All the Reasons.
As diners everywhere suffer the shock of inflation, we tally up the many costs and forces driving up menu prices at a single restaurant.
By PRIYA KRISHNA and UMI SYAM

In Italy, Where Pizza Was Born, Domino’s Bows Out
The company entered the Italian market in 2015, but seems to have been done in by a proliferation of home-delivery food during the pandemic and a desire for more artisanal pies.
By ELISABETTA POVOLEDO

Corny on Main
Sometimes you just can’t get enough of those sweet, fresh summer cobs.
By EMILY WEINSTEIN

Slow-Cooked Lamb That Can Stand the Heat
A meaty main, cooked indoors or out, anchors David Tanis’s August menu, book-ended by a light tomato-eggplant salad and an effervescent fruit compote.

A tomato salad and eggplant roasted over an open flame, then served over flatbreads, are an ideal complement to this lamb dish.
By David Tanis
Recipes: Tomato Salad With Smoky Eggplant Flatbread | Slow-Cooked Lamb Shoulder With Green Beans | Summer Fruit Compote

In Search of Mexican Pizza
Taco Bell may have made the name famous, but this pizza — made with leavened dough and traditional Mexican ingredients — has become a genre all its own.

The Chicana pie, topped with tomatillo sauce, mozzarella, black beans and chipotle-spiced chicken, goes into the oven at Rosario’s Pizzeria in South Philadelphia.
By REGAN STEPHENS

24 Freezer-Friendly Recipes to Cook for New (and Tired) Parents
A collection of ready-to-eat meals is almost as good as a full night’s sleep.
By MARGAUX LASKEY

Yotam Ottolenghi Has Made Thousands of Meringues. This Is His Favorite.
There are many variations of the simple, elegant sweet — but pavlova with seasonal fruit is among the best.

By YOTAM OTTOLENGHI
Recipe: Sunset Pavlova With Sweet Vinegar and Rosemary

The Perfect S’more Is Practically Burned and a Little Salty
Potato chips, Nutella and even Peeps can step into this campfire classic, but success lies in its balance of flavors and a healthy char.

In an ideal classic s’more, the marshmallow is oozy all the way through and charred on the outside.
By TANYA SICHYNSKY
Recipe: S’mores

THE POUR
The Problem With Wine Bottles
They may be a perfect container for aging wine, but glass bottles contribute enormously to climate change.
By Eric Asimov

Georges Briguet, Who Presided Over Le Périgord, Dies at 85
The owner of a classic French restaurant in Manhattan for a half-century, he welcomed his well-heeled guests by name, offering them a serene urban oasis on the far East Side.

Georges Briguet in 2015. He turned Le Périgord into a quiet oasis for unhurried New Yorkers and out-of-town regulars of a certain age and class.
By SAM ROBERTS