His Medium, Salted Butter. His Craft, Sublime.
Gerry Kulzer, the new butter sculptor at the Minnesota State Fair, is ready to capture the likenesses of the dairy princesses, if only he can sculpt their tresses in time.
By Christina Morales

WHAT’S NEW 2022
Berlin, Back in Full Swing
Berlin’s 178 museums, seven symphony orchestras and three opera houses are once again up and running, along with a flourishing restaurant and nightclub scene.
By CHARLY WILDER

Greek Party Islands Chill Out
For years, Santorini, Mykonos and Ios have been known for their embrace of excess. But some new operators on Greece’s Cycladic Islands want to break that cycle.
By Sheila Yasmin Marikar

UKRAINE DISPATCH
Devouring Oysters by Battlefield, Ukrainians ‘Switch Off for a Bit’
A businessman’s unlikely oyster farm not far from the front lines with Russia has offered a rare sanctuary for battle-scarred Ukrainian troops.
By MICHAEL SCHWIRTZ

FOOD MATTERS
How the Chile Became Hot
Why did the consumption of hot peppers — after centuries of cultivation and global migration — come to confer status and sophistication?
By LIGAYA MISHAN, PATRICIA HEAL and LEILIN LOPEZ-TOLEDO

Shortcuts to Big Flavor
Dried minced onion, snack-size nori sheets and crème fraîche pack a punch in vegetable-forward cooking.
By TEJAL RAO

23 Easy Tomato Recipes for Summer
Let the indisputable season’s star shine in a simple sauce, pasta, salad or beyond, with any of these delicious dishes.
By Tanya Sichynsky and Alexa Weibel

Tuesday Fancy Mussels
Jazz up any ol’ Tuesday with a 15-minute pot of shellfish.
By TANYA SICHYNSKY

Vegan, Indian-Inspired Soups From Maya Kaimal
Choices like lentil and creamy spiced butternut come in shelf-stable packages with two servings.
By FLORENCE FABRICANT

This Cutting Board Won’t Harm Your Knives
Artisan Revere makes them from end grain, a configuration of wood that is said to be the least damaging to knife edges.
By FLORENCE FABRICANT

All You Need for This Crisp-Tender Skillet Cake Is Rice and a Little Time
A gorgeous snack drizzled with honey or a way to shuttle soups, stews or grilled meat from plate to mouth, this simple dish is the best kind of exercise in patience, Yewande Komolafe writes.

Sinasir, flat skillet cakes made from fermented rice, are perfect vehicles for sopping up soups and stews.
By Yewande Komolafe

A GOOD APPETITE
This Easy One-Pan Chicken Recipe Has a Trick Up Its Sleeve
If you’re not already trimming your corn kernels off the cob this way, you should be, Melissa Clark writes.

Sweet corn kernels are a lovely accompaniment to chicken thighs, especially when sautéed in chicken fat and browned butter.
By Melissa Clark
Recipe: Skillet Chicken Thighs With Brown Butter Corn

J. Kenji López-Alt’s Summer Staple? Guacamole With Grilled Corn
A restaurant dish melding the dip with creamy esquites loosely inspired the chef and cookbook author’s new favorite.

This guacamole is rich with flavor and texture.
By J. Kenji López-Alt
Recipe: Guacamole With Grilled Corn

Behold the Fruit Sandwich
In this Japanese treat, ripe, seasonal gems are enrobed in cream and nestled between slices of milk bread.

By LIGAYA MISHAN
Recipe: Fruit Sandwich

‘If You Can Make a Salad, You Can Make Kimchi’
Kimjang, the act of preparing kimchi, allows Koreans of the diaspora to keep the tradition alive — and invites everyone to join.

In a world where most people buy their kimchi at the store, making it at home has become a priority for Koreans who wish to carry on the tradition of kimjang.Credit…Tanveer Badal for The New York Times
By Eric Kim
Recipes: Kimchi | Baek Kimchi (White Kimchi) | Baek Kimchi Jjigae (White Kimchi Stew)

Ice Cream?
At KSTP-TV Ashley Halbach says, “Minneapolis ice cream shop Bebe Zito is now selling a pint with THC gummies mixed into the product. Bebe Zito says the ‘Pineapple Express’ pints taste like a pineapple upside-down cake. They started with a pineapple base and added salted caramel-soaked pineapple upside-down cake mix-ins and THC gummies containing hemp-derived THC (Delta-9) from a local Black-owned company, Cultivated CBD. … The ice cream packaging shows that each pint contains a total of 40 THC gummies and that each gummy has 1.25 mg of THC.”