From Pizza to Dip, Chips and Popcorn, Pickle Is Summer’s Big Flavor
For people with a sweet-and-sour tooth, there’s never been a greater pick of pickle-flavored possibilities, thanks to pickle spice.
By CHRISTINA MORALES

Food Is Identity. For Korean Chefs Who Were Adopted, It’s Complicated.
Raised in the U.S., they’re exploring a heritage they didn’t grow up with through restaurant cooking — and finding both fulfillment and criticism.
By ELYSE INAMINE

How to Cook in a Vacation Rental (and Still Enjoy Your Vacation)
The most enjoyable meals on a trip may just be the ones you make yourself with these tips for planning, shopping and using up every ingredient.
By Ali Slagle

A Creamy, Spicy Dip Unlike Any Other
The Houston chef Dawn Burrell brings her biography to everything she cooks, like her creamed collard greens spiked with chile sauce.

By BRYAN WASHINGTON
Recipe: Creamy Collard-Greens Dip With Shito

FRONT BURNER
Four Cheeses That Can’t Be Beat
These cheeses took top honors at the American Cheese Society’s annual competition.
“In first place was Whitney, a Raclette-style cheese from Jasper Hill Farm in Greensboro Bend, Vt. Second place went to two cheeses: Flagsheep, a semihard blend of cow and sheep milks by Beecher’s Handmade Cheese in Seattle; and Bamboozle, a washed-rind blend of goat and cow milks from Rodeo Farm & Dairy in Allison Park, Pa. In third place was another Jasper Hill Farm cheese, Greensward, a soft-ripened washed rind beauty made in collaboration with Murray’s Cheese in New York.”
By FLORENCE FABRICANT

Tomato Mode
Fresh summer tomatoes lend themselves beautifully to some exceptional no-cook and low-cook meals.
By EMILY WEINSTEIN

A GOOD APPETITE
Take Your Cakes to the Upside Down
You can’t beat a classic pineapple upside-down cake, but juicy peaches, plums, berries and even bananas are just waiting to step in, Melissa Clark writes.

Other fruit like stone fruit, berries and bananas can make upside-down cakes as good or even better than the usual pineapple.
By MELISSA CLARK
Recipes: Pineapple Upside-Down Cake With Pecans | Peach Upside-Down Cake | Berry Upside-Down Cake | Banana Upside-Down Cake

WINE SCHOOL
Should Red Wines Be Served Cool?
The proper serving temperature is nuanced, depending on the style of the wine, the vintage, the weather and your own personal taste.
By Eric Asimov

WINE SCHOOL
Dry German Riesling: An Eternal Conundrum
Many people are convinced that they do not like the wines. Are they simply a niche interest, or is their obvious appeal yet to be widely understood?

Brand Pfalz Riesling Trocken 2021, 12 percent (Vom Boden, Brooklyn, N.Y.) 1 liter, $18, Dreissigacker Rheinhessen Riesling Trocken 2021, 12 percent (Schatzi, Milan, N.Y.) $22, Georg Breuer Rheingau Estate Lorch 2020, 12 percent, (Skurnik Wines, New York) $35
By Eric Asimov