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