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