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