The Last, Painful Days of Anthony Bourdain
A new, unauthorized biography reveals intimate, often raw, details of the TV star’s life, including his tumultuous relationship with the Italian actor Asia Argento. And it’s drawing criticism from many of his friends and family.
By KIM SEVERSON

Federal Government’s $20 Billion Embrace of ‘Climate Smart’ Farming
The techniques are a cornerstone of the Agriculture Department’s approach to addressing a warming planet, but it is unclear whether more widespread deployment of such methods can truly reverse the effects of climate change.
By LINDA QIU

How About Them Apples? Research Orchards Chart a Fruit’s Future.
Scientists working in research groves, like one in Nova Scotia, are developing your favorite new apple variety.
By ELIZABETH LANDAU

Dragon Fruit Is Showing Up All Over. So Why Are Farmers Leaving the Business?
The flavor is a fixture on drink menus. But competition from abroad has South Florida growers rethinking their commitment to a once-lucrative crop that requires a lot of investment and care.

Ruben Sanchez and Elide Santos, one of his nieces, were among the first purveyors of dragon fruit in Homestead. This year, they tried selling their fruit from a roadside stand and to out-of-state distributors.
By Christina Morales

Claudia Roden: 20 of her best recipes from a 50-year career
Allan Jenkins, compiled by Molly Tait-Hyland, recipes by Claudia Roden

Crumbs for Dinner, in the Best Possible Way
Pasta with garlicky bread crumbs, eggplant and tomatoes is everything you want in a colorful weeknight dinner.

Inspired by pangrattato, a classic Italian garnish, this weeknight pasta is topped with umami-rich anchovy bread crumbs.
By MELISSA CLARK
Recipe: Eggplant Pasta With Anchovy Bread Crumbs and Capers

The Crew Can Have a Little Coconut Cake
These diminutive Filipino treats are fluffy, fragrant and perfect to share with friends.

By LIGAYA MISHAN
Recipe: Mini Bibingka

Want to Be a Better Cook? Trust Your Senses.
Paying attention to sight, smell, sound and feel will steer you in ways that simply following a recipe cannot, Yewande Komolafe writes.

This crème caramel features a gently set custard with the right amount of warmth from toasted spices and sharpness from caramelized sugar.
By Yewande Komolafe
Recipe: Spiced Crème Caramel

THE POUR
Two-Buck Chuck: Wine of the People or a Cultural Wedge?
Fred Franzia built a cult following with his Trader Joe’s wine, but it comes at a cost to the wine business.
By ERIC ASIMOV

In Vienna, Taking to the Hills for Wine
In the fall, the wine taverns set among the city’s vineyards known as heurigen and buschenschanken offer the perfect combination of outdoor activity, food and drink.
By VALERIYA SAFRONOVA

When in Chicago, don’t swallow:
Revealed: the ‘shocking’ levels of toxic lead in Chicago tap water
By Erin McCormick, Aliya Uteuova and Taylor Moore with photographs by Jamie Kelter Davis

Our 50 Favorite Restaurants of 2022
The places in America we love most right now.

Petite León Minneapolis The chef Jorge Guzmán was born and raised in the Yucatán, and that region’s cuisine animates a number of his arresting dishes, including al pastor pork collar, charred broccolini with mole verde and ancho chile-black garlic marinated bavette steak with a bright piquillo pepper sauce. The aesthetic here is inventive and comfortingly familiar (yes, there is a Caesar salad and a fancy cheeseburger), and it extends to the cocktails of Travis Serbus, a local bar veteran and Mr. Guzmán’s business partner. They opened Petite León in the fall of 2020, unsure what the future held. What emerged is a sophisticated restaurant as inviting as a corner saloon. BRETT ANDERSON

Buldak, the Fiery Korean Chicken Dish, Gets the Pizza Treatment
J. Kenji López-Alt pushes the limits of Korean fire chicken as a topping for a New York style pizza. It’s like barbecue chicken pizza, but hotter.

Buldak chicken and pizza are both fantastic party foods. This recipe combines the two
By J. KENJI LÓPEZ-ALT
Recipe: Buldak Pizza (Korean Fire Chicken Pizza)

Vegetarian Recipes for Cozy Days
Soups, stews and comforting, feel-good foods for after a storm.
By TEJAL RAO

Dinner in Seven Ingredients (or Even Fewer!)
These 24 recipes show you how to make the very most of very little.
By KRYSTEN CHAMBROT

16 Soups Our Food Staff Cooks on Repeat
Cozy season is almost here. Greet it with a bowl of French onion, vegetable, chicken noodle or potato soup.
By Nikita Richardson

A GOOD APPETITE
For More Delicious Beans, Just Add Mussels
Garlic, olive oil and rosemary make the best broth for this fast one-pot meal.

Red pepper flakes add a little heat to white beans and mussels simmered in a garlicky broth.
By MELISSA CLARK
Recipe: Mussels With White Beans, Garlic and Rosemary

In the Department of We Can All Breathe Easier Now:
FRONT BURNER
The New York City Ban on Foie Gras Is Delayed
A lawsuit halts the city’s prohibition of the delicacy for now, David Joachim releases a new version of his “Food Substitutions Bible,” Steelport Knife Co. has a new bread knife with heft, and more.
By FLORENCE FABRICANT

The Second Coming of the Appletini
As nostalgia grips drinkers, bartenders are giving vilified ’90s concoctions like the lychee martini and the lemon drop an upgrade — and ushering in a new martini era.

Cocktail bars across the country, including Sweet Liberty in Miami, are offering reimagined versions of 1990s martini staples, like the lychee martini and lemon drop.
By ROBERT SIMONSON

Fred Franzia, 79, Dies; Upended Wine Industry With Two-Buck Chuck
An unorthodox businessman, he took on the wine industry and its high markups, selling wine at prices many families could afford every day.

Fred Franzia in 2007 with a bottle of his inexpensive Charles Shaw wine. When asked how he could sell wine for less than a bottle of water, he replied, “They’re overcharging for the water — don’t you get it?”
By Priya Krishna

T WANDERLUST
Inside Trondheim, One of Europe’s Northernmost Creative Hubs
From Michelin chefs to fashion plates, the Nordic city comes into its own.

The climate-adapted harbor promenade at Brattøra Open Space in Trondheim was created by the nature-based design studio SLA and the Pir II architecture firm. The pier overlooks Trondheim fjord, with views of Munkholmen, or Monk’s islet, in the distance.
By ALEXANDER LOBRANO

FOOD MATTERS
Why Are We Obsessed With Jiggling Foods?
For more than a thousand years, dishes that wiggle and wobble have bounced to the fore during precarious eras.
By LIGAYA MISHAN, KYOKO HAMADA and MARTIN BOURNE

To Save Whales, Don’t Eat Lobster, Watchdog Group Says
The group says that the shellfish, long considered a more responsible choice, cannot be considered a guilt-free meal anymore.
By ANNIE ROTH

The Only Challah Recipe You’ll Ever Need (and It Gets You a Babka, Too)
This classic hugely versatile dough recipe from Claire Saffitz is rich, lightly sweet and ready to be shared.

If you’re curious about making bread and don’t know where to start, try a challah or babka.
By CLAIRE SAFFITZ
Recipes: Challah Bread | Cinnamon Babka

A Honey Cake With a Long History and Many Layers
Adapted from a Hungarian Jewish family’s recipe, this honey cake tastes like an icebox cake with a gingerbread crust.

Although called honey cake, this Hungarian layer cake is deeply flavored with ginger, cardamom, cloves and cinnamon.
By JOAN NATHAN
Recipe: Hungarian Honey Cake

Recipes to Make on Autopilot
On your busiest days, savory miso soup and ginger-dill salmon will feed with minimum fuss.
By MELISSA CLARK

How to Make the Best Miso Soup of Your Life
Secrets from a chef who has a lifetime of experience with the dish.

By ERIC KIM
Recipe:

A Book of Recipes and Testimony From Auschwitz-Birkenau Survivors
This affecting new cookbook includes mostly Eastern European dishes as well as first-person accounts of suffering and survival.

“Honey Cake & Latkes: Recipes from the Old World by the Auschwitz-Birkenau Survivors” (Auschwitz-Birkenau Memorial Foundation, Melcher Media, $45).
By FLORENCE FABRICANT

A GOOD APPETITE
Hate Doing the Dishes? Try These 3 One-Pot, One-Pan Recipes.
Melissa Clark is obsessed with maximum flavor and minimal cleanup, and these sheet-pan brussels sprouts, full English breakfast and lemony chickpea stew show just that.

Paneer turns this brussels sprouts side dish into a light meal.
By MELISSA CLARK
Recipes: Brussels Sprouts With Paneer and Lime Dressing | Crispy Chickpea Stew With Greens and Lemon | Full English Breakfast

16 Easy Recipes for Hungry, Busy People
Or just hungry people who like easy recipes.
By Margaux Laskey

NEWSLETTER
Five Weeknight Dishes
This Fish Has a Smart Shortcut
Kay Chun uses peanut butter to create a simple, savory glaze.
By EMILY WEINSTEIN

A Dozen Reasons to Drink Beaujolais
A number of terrific wines from the region are available now. They range from the simple thirst-quenchers of old to the surprisingly complex.

By Eric Asimov

Michelin Reveals 2022 New York Area Additions
The star ratings will not be revealed until October, but the Michelin Guide offers a glimpse of the new restaurants making the list.
“Michelin no longer publishes printed guides in North America; it’s all digital on guide.michelin.com and a free app.”
By FLORENCE FABRICANT

The Dreamiest Shrimp Pasta Anchors This Summery Menu
Overindulge at the market? Turn sweet peppers into a starter, toss the corn into a pasta main and finish the meal with a berry-topped lemony Prosecco slush.

Recipes: Bell Pepper Salad With Capers and Olives | Shrimp Pasta With Corn and Basil | Prosecco Lemon Slush
By David Tanis

Spicy Shrimp-and-Greens From an Ottolenghi Head Chef
This dish was inspired by a childhood in the Philippines and created in a London test kitchen.

By YOTAM OTTOLENGHI

Our Place Introduces a Tagine Lid for Its Pans
The domed lid is meant to fit the company’s pans, but it can top most 11-inch skillets.

Moroccan tagine, $80, fromourplace.com.
By FLORENCE FABRICANT

Tune In to a Talk on a Black Caterer of Early America
Henry Orr, who was born into slavery in 1792, catered for government figures and bought his and his family’s freedom.
“Henry Orr, a Black Caterer in Early Federal Washington, D.C.,” Sept. 21 from 6:30 to 8 p.m., Culinary Historians of New York, free for members, $10 for nonmembers and guests, eventbrite.com.
By FLORENCE FABRICANT

A GOOD APPETITE
This Salad Silences the Okra Critics
Filled with crisp broiled okra and served with a garlicky yogurt dressing, this summery recipe is deeply lovable.

Seasoning charred okra with cumin brings out the spice’s earthy flavor.
By Melissa Clark
Recipe: Charred Okra Salad With Garlicky Yogurt

10 happy hours to hit up in the Twin Cities
Beverages and bites that won’t break the bank.
LYDIA CHRISTIANSON

WINE SCHOOL
What’s the Deal With Riesling?
The dry white wine can’t seem to win fans. Are wine lovers generalizing from bad wines, or is riesling’s appeal profound but too narrow?
By ERIC ASIMOV

WINE SCHOOL
Your Final Wine School Assignment
This last class will examine Alpine white wines, but after 100 classes, the most important messages should carry through to a long and pleasing relationship with wine.

By ERIC ASIMOV