Geez, Even Fargo Has Gone Upscale
Visitors to the North Dakota town expecting a scene right out of the movie might be surprised by the James Beard-nominated chefs, Pride flags, hipster boutiques and craft breweries. Oh, and a museum dedicated to the bison.

The city of Fargo has poured millions into revitalizing its downtown.
By Danielle Braff

Turkeys Will Be More Expensive Than Ever This Thanksgiving, and Harder to Get
With avian flu, inflation and supply-chain challenges, this could be a rough year for getting just the bird you want.
By Kim Severson

The Company Once Known as Restoration Hardware Is Opening Restaurants. Why?
The furnishings store has moved into the hospitality business — but the food may not be the point.
By PRIYA KRISHNA

The Rogue Valley Was Set to Become a Food Paradise. Then It Burned.
Two years ago, the Almeda fire tore through southern Oregon. Many people haven’t fully recovered, but farmers, chefs and others have rallied to sustain the area.
By BRETT ANDERSON

Researchers Find Benzene and Other Dangers in Gas Piped to California Homes
A new study estimated that each year California gas appliances and infrastructure leak the same amount of benzene as is emitted by nearly 60,000 cars.
By ELENA SHAO

Ina Garten Makes Risotto With a Longtime Fan
The designer Daniel Roseberry learned everything he knows about preparing a meal from the beloved cookbook author. For a new T series, the two finally met.
By MIMI VU

Cash or Card for a Cone? Van Leeuwen Must Take Both, N.Y.C. Says.
The high-end ice cream chain agreed to comply with a New York City law that prohibits businesses from refusing to accept cash. It agreed to pay $33,500 in fines.
By REMY TUMIN

A GOOD APPETITE
Give Your Gnocchi the Shrimp Scampi Treatment
Take the classic over the top by tossing in crisp, bouncy potato gnocchi, Melissa Clark writes.

The gnocchi round out this easy dish, giving it heft, absorbing the sauce and lending a chewy-crisp texture.
By Melissa Clark

Garlicky Braised Greens and Meatless Recipes
After moderating a panel on the climate crisis, Melissa Clark suggests a few recipes that are on her mind.
By MELISSA CLARK

Vegetarian Snacks for Diwali and Beyond
Sweets, extra-crispy samosas, nachos layered with chutney and more recipes.
By TEJAL RAO

TRILOBITES
The Search Is on for Mysterious Banana Ancestors
A new study shows that domesticated bananas have genetic markers tying them to three types of wild bananas that have not yet been found.
By OLIVER WHANG

A GOOD APPETITE
The Best Part of This Chicken Dinner? The Crispy Mushrooms, of Course.
The two are paired with a buttery pan sauce for an easy, low-lift, high-reward weeknight meal.

A bit more sophisticated than many others of its ilk, this sheet-pan dinner recalls chicken Marsala in its flavors.
By Melissa Clark

Salisbury Steak Deserves Another Chance
Forget the TV dinners. Made well, this easy classic can be hearty, soul-warming comfort food.

By ERIC KIM

Need for Speed
Make all these recipes in less than 30 minutes.

Apple Season Is Here
And you don’t need to do any peeling for Genevieve Ko’s apple crisp.
By MELISSA CLARK

It’s Not Diwali Without Mithai
We visited five South Asian sweet shops across the United States as they prepare colorful treats for one of their biggest days of the year.

Maharaja Sweets, one of New York City’s most beloved South Asian sweet shops, does brisk business on Diwali.
By Priya Krishna

How to Make the Best Soufflé (It’s Much Easier Than You Think)
And yes, it’s supposed to fall, Claire Saffitz writes.

Delicate and sensitive soufflés are absolutely worth the effort.
By Claire Saffitz

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THE POUR
Don’t Pass Up These 12 Loire Reds
Despite the high quality of many of the region’s wines, they have not caught on with American consumers. Let’s make this our little secret.

Red wines from the Loire have passed under the radar, but their quality cannot be beat.
By ERIC ASIMOV

FOOD MATTERS
Does Korean Cuisine Belong to Korea?
South Korea has sought to protect and enshrine its national dishes — while also exporting its wonders to the world.
By LIGAYA MISHAN and DAVID CHOW

From Florence, 3 Fall Day Trips by Train
Tuscany in the autumn is all about celebrating the fruits of the earth and the vine, with enough time left over to savor the region’s art and history.
By PERRI KLASS

Animal Rights Activists Are Acquitted in Smithfield Piglet Case
The Utah trial highlighted what the defendants argued is a lack of transparency for the treatment of animals at large corporate farms.
By ANDREW JACOBS

Peter Luger and Carbone Among Michelin Star Losers and Winners
The New York City ratings were announced Thursday, with the three-star ranks unchanged.
By Florence Fabricant

Rick Martínez’s Essential Mexican Recipes
The “Mi Cocina” author and a second-generation Mexican American shares the regional specialties he loves most.

“When I would go to Mexico, I used to apologetically tell the locals I was American. But they would say, ‘No, tu corazón es Mexicano.’ Your heart is Mexican.”
By RICK A. MARTÍNEZ

A GOOD APPETITE
The Secret to the Best Cauliflower Soup? High Heat and a Little Spice.
Roasted cauliflower meets harissa-glazed tomatoes in this velvety vegan soup.

This rich, velvety soup gets added flavor by roasting the cauliflower before it’s tossed into the broth.
By MELISSA CLARK

Stay Warm This Fall With Butternut Squash Lasagna
A pasta pie becomes a seasonal reverie for the senses.

By YOTAM OTTOLENGHI

Winter Squash Every Which Way
As well as a how-to for making your own pumpkin spice blend.
By TEJAL RAO

Speedy Soup
You can make great soup in less than an hour! These recipes will get you there fast.
By EMILY WEINSTEIN

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THE SATURDAY PROFILE
His Mom Labored on a Winery Under Apartheid. Now, He Owns One.
Paul Siguqa grew up hating wineries because his mother toiled in their fields. But last year he opened the only fully Black-owned vineyard in Franschhoek, one of South Africa’s most prestigious wine towns.
By JOHN ELIGON

Savoring Bourbon, and Its Storied History, in Northern Kentucky
As new distilleries pop up across the United States, the region along the Ohio River remains a particularly exciting destination for spirits tourism.
By LIZA WEISSTUCH

The Purple Drink That Has the Heart of Peruvians
Hugely popular in its home country, chicha morada has been a source of inspiration for chefs in New York City for cocktails, savory dishes and desserts.

Chicha morada is a popular drink in Peru made with purple corn, apples, pineapple, lime, sugar and spices, and is often boiled over several hours.
By Christina Morales

THE POUR
Echoes of a World War in Wines From the Early 1940s
A tasting of bottles from the war years, produced under often brutal circumstances, brings life to history.
By Eric Asimov

Colin Alevras, Inventive New York Chef and Restaurateur, Dies at 51
He popularized a farmers’ market cuisine at his and his wife’s tiny, quirky and acclaimed East Village establishment called the Tasting Room.

Colin Alevras in 2001 in the tiny subterranean kitchen of the Tasting Room, which The Times awarded with a star. Patrons would often order the entire daily menu, dividing it into tasting portions.
By Eric Asimov

CRITIC’S NOTEBOOK
Madame Wu’s Chinese Food Was Glamorous and Transformative
Sylvia Wu, who died last month at 106, reshaped the tastes of Los Angeles power diners.

Sylvia Wu, the glamorous restaurateur behind Madame Wu’s Garden in Los Angeles, in 1997.
By TEJAL RAO

CRITIC’S NOTEBOOK
A Martha Stewart Restaurant Has Opened in Las Vegas. Is That a Good Thing?
The original food and lifestyle influencer has never been involved in a restaurant — until now.
By PETE WELLS

FRONT BURNER
Sample Noodles From Across China
The online retailer Mala Market brings back a popular sampler pack of regional noodles, a memoir with a cassoulet angle, and more food news.

Mala Market Regional Chinese Noodle Collection, $49, themalamarket.com.
By FLORENCE FABRICANT

Rice Cakes, Rice Rolls, Rice Sweets
Because loving rice is a lifestyle.
By NIKITA RICHARDSON

Pulled Pork Is Easier Than You Think
You don’t need a pitmaster-approved smoking setup to impart those unmistakable flavors to tender meat, Genevieve Ko writes.

Dried chiles blend into a savory sauce that soaks into smoky pulled pork.Credit…Armando Rafael for The New York Times. Food Stylist: Maggie Ruggiero.
By Genevieve Ko
Recipe: Pulled Pork

Fall Vibes
Temperatures are falling. It’s time for apples and squash.
By EMILY WEINSTEIN

Butter Boards Are In. Spread the Word.
The latest TikTok food trend is very much not charcuterie.

A butter board is cheaper and less fussy than a traditional charcuterie board.
By Amelia Nierenberg

Dreaming of Spaghetti and (Meatless) Meatballs
Ricotta polpette, vegetarian Swedish meatballs and plant-based meatballs.
By TEJAL RAO

Jamaican Stew Peas Are a Good Excuse to Slow to Down
Finding patience and gentleness in a simmering pot.

By Bryan Washington
Eat: Stew Peas and Spinners

This Hearty Bean Soup Gets Only Better With Time
Packed with squash and greens, it anchors a menu from David Tanis that’s perfectly autumnal and best made in advance.

A golden beet salad is an ideal start to this seasonal menu, to be followed by a fall vegetable and sausage soup.
By David Tanis
Recipes: Beet Salad With Goat Cheese Toasts | Hearty Kale, Squash and Bean Soup | Walnut Cake With Persimmons and Pomegranate

Fluffy Cheddar Biscuits and a Cocktail
By MELISSA CLARK

Overlooked No More: Maria Orosa, Inventor of Banana Ketchup
As a food scientist, she sought to reduce the Philippines’ dependence on imported food, pioneering new ways to use local products. And that was before she became a war hero.

Maria Orosa, a food scientist and nationalist, sought to make the Philippines less dependent on imported food. Banana ketchup was one result.
By SETH MYDANS