Dented, Dated, Discontinued? At the Salvage Grocery, It’s Called a Deal
Salvage food stores have long been a lure for the frugal and the intrepid. But inflation, environmentalism and some clever rebranding are expanding the fan base.
By KIM SEVERSON

CRITIC’S NOTEBOOK
In a Tense Political Moment, Taiwanese Cuisine Tells Its Own Story
The relationship between the island’s cooking and the food in mainland China is complex.
By TEJAL RAO

This Bakery Wants to Be Carbon-Neutral
A bakery in the Catskills is trying to be as sustainable as possible. Here’s an inside look.
By DEVORAH LEV-TOV

I Eat at Restaurants for a Living. That’s Not Why My Stomach Always Hurt.
Half the world’s population has H. pylori, a type of bacteria that can mess with digestion. So why doesn’t the problem have a higher public profile?
By Priya Krishna

The Lamp That’s Taking Over New York
A sleek newcomer, the Pina Pro, is appearing on droves of outdoor tables in the city — and sometimes disappearing, as diners fall for its mellow glow.

The Pina Pro lamp (pictured here at Momoya in SoHo) has popped up at restaurants across New York, its prevalence buoyed by outdoor dining.
By Priya Krishna

A GOOD APPETITE
The Best Summer Dinner Is Assembled, Not Cooked
Adding quickly grilled shrimp to a classic pairing of melon and feta turns a light weeknight meal into a hearty, yet refreshing main.

You can use any kind of melon or a combination in this simple salad.
By Melissa Clark
Recipe: Grilled Shrimp Salad With Melon and Feta

Late Summer Tomatoes Are Perfect for Spaghetti al Pomodoro
The purest distillation of summer umami with just four ingredients.

By ERIC KIM
Recipe: Pasta al Pomodoro

The Best End-of-Summer Party Starts With Tacos
Here are expert tips on how to put together a delicious spread that gives you even more time with family and friends.

Carne asada and arroz rojo are just two elements of a festive, low-effort spread.
By Genevieve Ko
Recipes: Carne Asada | Arroz Rojo (Red Rice)

TRADITIONS
And for Our Next Course … the Centerpiece
Chefs, artists and other creatives are making edible spectacles a meal’s main event.
By ALICE CAVANAGH and CHARLY GOSP

Zucchini Time
If you haven’t thought about zucchini lately, you should.
By EMILY WEINSTEIN

The Season for Grated Tomatoes
Plus a bonus recipe for sizzled eggplant.
By TEJAL RAO

THE POUR
12 Reasons to Love California Chardonnay
The wines have evolved, but the negative stereotypes linger. These diverse bottles will challenge what you think you know.

These bottles reflect a style of California chardonnay that prizes freshness and finesse.
By ERIC ASIMOV

Jan Longone, Influential Scholar of Food History, Dies at 89
The cookbook collection that began in the basement of her home became the Janice Bluestein Longone Culinary Archive at the University of Michigan.

Jan Longone, whose extensive collection of cookbooks and culinary ephemera became the Janice Bluestein Longone Culinary Archive at the University of Michigan.
By KIM SEVERSON