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