Would You Take Out a Loan to Buy This Week’s Groceries?
Americans are increasingly turning to “buy now, pay later” services for food and other everyday essentials. And there are signs that the practice is putting some in deep debt.
“Buy now, pay later” services, which allow consumers to pay for goods in installments, often without interest, have become increasingly common for food purchases.
By Priya Krishna

This Vietnamese Dish Is Layered, Luminous and Striking. It’s Also Forgiving.
The first taste of bánh cuốn led to a yearslong project of culinary discovery.

By BRYAN WASHINGTON
Recipe: Bánh Cuốn

On Remote Farms and in City Gardens, a Native American Movement Grows
Through classes, seed banks and plantings, tribes across the United States are reclaiming their agricultural roots, growing healthy foods and aiming for self-sufficiency.
By KEVIN NOBLE MAILLARD
Recipes: Tepary Bean Salad | Three Sisters Bean Patties With Raspberry Aioli

FRONT BURNER
Make More Room on Your Charcuterie Board
The company Brooklyn Cured has released a black truffle salami, cured beef bresaola and a Tuscan red wine salami.

Brooklyn Cured Black Truffle Salami ($36 for three), Spicy Bresaola With Calabrian Chile ($38 for three packs of slices), Tuscan Red Wine Beef Salami ($34 for three packs of slices), brooklyncured.com.
By FLORENCE FABRICANT

A GOOD APPETITE
3 Party Pies You Can Eat With Your Hands
Pie bars offer most of the same delights as their latticed counterparts, but are a lot more convenient, Melissa Clark writes.
A slab of creamy peach bars sits atop a piece of parchment paper set onto a marble cutting board. About half of the slab is cut into cubes. The orange-colored peach slices pop against the cream-cheese base.

These creamy peach pie bars are a little like cheesecake, but heavy on the fruit.
By Melissa Clark
Recipes: Raspberry Pie Crunch Bars | Coconut Pie Bars | Creamy Peach Pie Bars

21 Vegetarian Grilling Recipes for Labor Day Weekend
Change up your party with these deeply flavorful vegetarian options.
By Alexa Weibel

A Spicy Tomato Pasta for All Seasons
Alexa Weibel’s recipe is as great with ripe cherry tomatoes as it is with packaged ones from the grocery.
By MARGAUX LASKEY

14 Chicken Recipes Our Readers Can’t Get Enough Of
Baked, tossed into a salad, served with rice, and more ways to prepare everyone’s favorite poultry.
By TANYA SICHYNSKY

Soups and Stews for Summer
Recipes for when you need some coziness and comfort on a hot day.
By TEJAL RAO

This Nonalcoholic Aperitivo Is More Bitter Than Sweet
The new offering from Wilderton, a nonalcoholic spirits company in Portland, Ore., is perfect for cocktail hour.

Wilderton Bittersweet Aperitivo, $34.99 for 750 milliliters, wildertonfree.com.
By FLORENCE FABRICANT

Roland Mesnier, Pastry Chef to Five Presidents, Dies at 78
French born and French trained, he served up inventive and ambrosial desserts in the White House for more than two decades.

Roland Mesnier with the first lady, Laura Bush, in 2006. As the pastry chef at the White House for nearly 25 years, he created elaborate confections like this Christmas gingerbread White House.
By Sam Roberts