How Will We Eat in 2023? Here Are 10 Predictions.
Briny flavors, high-end Jell-O shots, a fascination with outer space and a concern for Earth will guide our choices. At least that’s what the food forecasters say.
By KIM SEVERSON

36 HOURS
36 Hours in Essaouira, Morocco
With camels roaming the beaches, centuries-old city walls and abundant art galleries, Essaouira is coastal Morocco at its most picturesque.
By SETH SHERWOOD

Where’s My Waiter? U.K. Restaurants Scramble for Staff After Brexit.
Europeans used to flock to London for restaurant jobs. Now, with doors to migrants largely closed after Britain left the European Union, many establishments are becoming desperate.
By MARK LANDLER

Sweet and Savory Feasts
Chestnut risotto, black-eyed peas and malawax to ring in the New Year.
By TEJAL RAO

How Do You Make Your New Year Even Better? Dumplings.
Revisiting and reimagining the Korean tradition of tteok guk.

By ERIC KIM

A GOOD APPETITE
Here’s Yet Another Reason to Worship Canned Beans
Canned cannellini beans quickly braised with olive oil, rosemary, tomato and golden fried onions make the best of your pantry.

Canned cannellini beans do all of the work here, easily releasing starches that make this stew tender and creamy.
By MELISSA CLARK

Little Luxuries
These fast recipes feel extra special, without a lot of effort.
By EMILY WEINSTEIN

The Iconic French Pastry You Should Bake for a New Year’s Party
Forget croissants. Let Claire Saffitz teach you how to make a showstopping Paris-Brest.

Incomparably delicious, Paris-Brest is an undertaking, but one that’s easily broken down into parts that you can do ahead.
By Claire Saffitz

TAKING THE LEAD
These Women Distillers Are Rising With the American Whiskey Boom
Before Dry January hits, Andrea Wilson of Michter’s and Nicole Austin of Cascade Hollow discuss how the expansion has affected them, particularly as women in a historically male industry.
By CLAY RISEN

THE POUR
Bubbles (What Else?) to Ring In the New Year
These 13 bottles, whether Champagne or not, are excellent selections, not only for the festivities but with a wide variety of foods.

By ERIC ASIMOV

Ali Ahmed Aslam, 77, Dies; Credited With Inventing Chicken Tikka Masala
A Glasgow restaurateur, he was part of the rise of the British curry house — and played an essential part in its story.

Ali Ahmed Aslam, the owner of the Glasgow restaurant Shish Mahal, holding a plate of chicken tikka masala, a dish he was said to have invented, at his restaurant in 2009.
By Tejal Rao and Isabella Kwai

Don Christopher, Who Turned Lowly Garlic Into a Staple, Dies at 88
Known as the Garlic King, he used his enthusiasm and a business acumen to build an empire around the once-lowly “stinking rose.”

Don Christopher of the Christopher Ranch in an undated photo. It’s unclear who first called him the Garlic King, but the nickname fit.
By CLAY RISEN

The Unassuming Ingredient at the Heart of a Chef’s Kwanzaa Feast
Ricky Moore, the owner of Saltbox Seafood Joint in Durham, N.C., honors his past and crowns his end-of-year celebrations with peanuts.

Informed by a childhood tradition, the chef Ricky Moore prepares a peanut-forward centerpiece for his Kwanzaa festivities.
By Brigid Washington

Going Whole Hog for a Noche Buena Tradition
Roast pork is the must-have Christmas Eve centerpiece for many Latinos and Filipinos, and for processors like La Casa Sierra near Tampa, Fla., business is booming.

Noche Buena, or Christmas Eve, is one of the most popular times for people to eat pork. The demand is evident at slaughterhouses, where many more pigs are being processed during the holiday season.
By Christina Morales

On the Arab Christmas Table, Kubbeh and Warak Dawali Are Nonnegotiable
For members of the Arab diaspora, the meat- and bulgur-based dish, and delicate stuffed grape leaves, are what make the season bright.

Warak dawali, or stuffed grape leaves, with tender lamb chops are a meal on their own.
By Reem Kassis

A GOOD APPETITE
This Easy Breakfast Strata Is the Ultimate Way to Start the Year
Rich with cheese and filled with butternut squash and mushrooms, this breakfast casserole is worth waking up for.

This savory strata is easily assembled ahead of time, so you can just pop it in the oven and enjoy.
By MELISSA CLARK

Prepping for Christmas and Kwanzaa
We have new holiday recipes for grape leaves, a peanut fish stew and more.
By MELISSA CLARK

A Holiday Surprise From Yotam Ottolenghi
It’s party season! Bring some fun to your next gathering with a savory pie that conceals a cheesy filling of butternut squash and chard.

By YOTAM OTTOLENGHI

These 2 Holiday Mains Aren’t Just Stunning. They Cook in Under an Hour.
Genevieve Ko pairs salmon with miso cream and beef tenderloin with horseradish sauce for a lavish, but stress-free feast.

You don’t need to spend a lot of time on the feast: These showstopping mains cook quickly and are relatively hands off, so you can spend your time where it counts.
By Genevieve Ko

THE POUR
The Year’s Best Books on Wine (and Whisky)
These six volumes, all published in 2022, are illuminating, surprising and just plain useful guides to better understanding wine and spirits.

By Eric Asimov

Albert Madansky Dies at 88; Gauged Risk of Unwitting Atomic War
As a scholarly statistician, he also evaluated stock options, the best nonfiction books and the most mouthwatering pastrami sandwich.

Albert Madansky’s statistical endeavors ran from the risk of accidental nuclear war to ranking the best pastrami sandwich. He taught at the University of Chicago from 1974 to 1999.
By SAM ROBERTS

She Harvests Shellfish and Helps Protect Them
Ana Shellem has found peace and prosperity while searching for wild species off the North Carolina coast for her one-woman sustainable fishing company.
By SHIVANI VORA

Dubai Is the Newest Culinary Destination. Here’s a Taste.
After years of simmering, the Dubai food scene is at full boil. The emirate now boasts some 13,000 establishments — more per capita than New York City — and some are nabbing global laurels.
By SETH SHERWOOD

A Warsaw Bakery Seeks to Preserve Jewish Food Where It Was Nearly Lost
At Charlotte Menora, a French bakery bistro with a Polish-Ashkenazic twist in Warsaw, French favorites sit side by side with beloved Jewish pastries.

“Jewish history is part of our history,” said Justyna Kosmala, an owner of the Charlotte chain of bakeries.
By Joan Nathan

Day 13: For a Celebrated Chef, the Tastes and Smells of St. Lucia Day in Sweden Linger
In his restaurants, including his latest, Marcus Samuelsson draws inspiration from childhood memories of the Scandinavian holiday.
By MARCUS SAMUELSSON

The Best Cookbooks of 2022
A volume dedicated to Chinese cooking’s vegan roots, a barbecue collection featuring truly remarkable brisket and more, as tested by New York Times Cooking and the Food desk.
By THE NEW YORK TIMES and ROSS MACDONALD

Our 20 Most Popular Recipes of 2022
Readers loved low-effort, low-cost dishes that don’t skimp on flavor or fun.
By MARGAUX LASKEY

The Best Cakes for the Holidays Are Also the Simplest
Fruity, spiced and savory, these three delicious recipes from Dorie Greenspan make everyone in your house feel at home.

From left, a spiced gingerbread cake topped with pearl sugar, a spiced cranberry Bundt cake with a fruity glaze and a savory quick bread loaf studded with ham, cheese, roasted peppers and herbs.
By Dorie Greenspan

Latke Party!
It’s about time to get frying.

By MELISSA CLARK

Hearty Beans, Tender Lamb and a Menu to Remember
A pomegranate-persimmon salad and baked apples bookend the cassouletlike dish at the center of David Tanis’s December spread.

Bright and light pomegranate seeds and persimmons complement a rich dish of lamb and beans.
By David Tanis

5 New Recipes to Get Excited About
A look at my to-cook list right now.
By TEJAL RAO

3 Fun, Festive Candy Recipes That Are Worth the Effort
Confectionery is tricky, but Claire Saffitz can show you foolproof ways to make delicious and beautiful fudge, caramels and nougat that’ll have your loved ones raving.

If you’re new to confectionery, you may want to start with a fudge, then advance to caramels and nougat.
By CLAIRE SAFFITZ

THE POUR
The Most Memorable Wines of 2022
Great wines create indelible images, of the place they were produced and the time they were consumed.

By Eric Asimov

Alain Sailhac, a Celebrity Chef Who Never Sought the Title, Dies at 86
The mild-mannered, French-born chef cooked for presidents and stars at Le Cirque in New York and earned an early four-star rating at Le Cygne.

The chef Alain Sailhac at Le Cygne in 1972. In awarding the restaurant four stars, The New York Times said it offered “the best haute cuisine French fare in the city.”
By ALEX WILLIAMS

Chicory boats and posh pigs in blankets: Yotam Ottolenghi’s party food recipes
Chicory stuffed with a soft cheese, walnut and pomegranate seed filling, chipolatas smothered in molasses, nuts and chilli, and little toasts spread with curried onion butter and mackerel paté

Yotam Ottolenghi’s chicory boats with feta, walnut and pomegranate.
Yotam Ottolenghi

VORACIOUSLY
13 holiday cookie recipes to bring color and joy to the season

By Becky Krystal

T WANDERLUST
Gritty Marseille, France, Is Now a Haven for Creatives
Provence’s once-maligned maritime hub is drawing chefs, artists and entrepreneurs in search of a fresh start.
By LINDSEY TRAMUTA

36 HOURS
36 horas en Ciudad de México
Sumérgete en el estilo vibrante de la capital mexicana, su excelente gastronomía, su vasta riqueza histórica y su animada vida urbana.
By ELISABETH MALKIN

36 HOURS
36 Hours in Rome
The Eternal City is getting a refresh, with new restaurants and hotels, sumptuous art palaces and innovative ways to see ancient sites.
By JASON HOROWITZ

A Slice of France, the Baguette Is Granted World Heritage Status
More than six billion baguettes are sold every year in France. But the bread is under threat, with bakeries vanishing in rural areas.
By CATHERINE PORTER and CONSTANT MÉHEUT

A GOOD APPETITE
4 Homemade Food Gifts They’ll Love (and So Will Your Wallet)
Hot chocolate mix, festive popcorn tins, saltine bark and batched manhattans: these recipes make the best holiday presents.
A sweet hot chocolate mix is easy to make and even easier to gift.
By Melissa Clark

FRONT BURNER
Dips and Sweet Delights for Hanukkah
The Friday box from a Brooklyn caterer offers matbutcha and other delights, chocolate halvah bonbons from Dandelion Chocolate and more.

Friday box, $72 including delivery and tax, to order by midnight Thursday for delivery in New York on Friday, fridayyy.co/products/friday-box.
By Florence Fabricant

54 Easy Party Snacks
(So you can enjoy the party!)
By Ali Slagle

18 Recipes to Feed a Crowd When Everyone’s Home for the Holidays
Our reporters and editors know what it takes to cook a lot of food — and make it look effortless. Here are some of their favorite dishes for the challenge.
By Tanya Sichynsky

In This Crazy World, I Can Always Count on Curry
The warm, versatile flavors of Japanese kare rice can be a weekday comfort or a marquee meal.

By BRYAN WASHINGTON

Feta for Dinner
Add a salad and some bread to Ali Slagle’s grilled (or oven-roasted) feta with nuts, and you have a gorgeously simple dinner.
By EMILY WEINSTEIN

Plantains Are Everyday Superstars
Versatile recipes for starchy plantains and unripe green bananas.
By TEJAL RAO

Food for Partying
Dips, finger food and potluck favorites for the holiday season ahead.
By MELISSA CLARK

One Dough, Six Cookies
With this simple shortbread recipe, you can make six different holiday cookies to share.

By Yewande Komolafe

SOME COOKIE TIN ADVICE FROM OUR FRIENDS AT WIRECUTTER

If you choose to gift your cookies in a tin, it’s better to buy them in person than to sift through the options on Amazon (which may be overpriced). For a simple, elegant look, Michaels and the Container Store sell plain silver tins in a variety of sizes. For those who prefer prints, Target and Ikea have the least expensive and most attractive patterned tins I’ve seen. If you want to order packaging online, consider getting petite 6-by-6-inch windowed pastry boxes (which you’ll need to line with wax paper) or windowed paper bakery bags, either of which could be dressed up with a nice ribbon and a gift tag. — Marguerite Preston

TRILOBITES
Before Beer Became Lager, a Microbe Made a Mysterious Journey
Scientists found a relative of a parent of lager yeast in soil on an Irish university’s campus, which could help to track how it ended up in Bavaria.
By VERONIQUE GREENWOOD

These 3 Punches Will Get the Party Started and Keep It Going
Rebekah Peppler shares three recipes — a classic, a modern twist and a nonalcoholic option — that guests will sip into the wee hours.

The punch formula — spirits, sugar, citrus and spice — dates back to at least the 17th century.
By Rebekah Peppler

Not Shaken, Not Stirred, These Cocktails Are Thrown
A showy tradition of mixing drinks in midair can add both flavor and a show to the bar experience.
Izzy Tulloch, the head bartender at Milady’s in SoHo, uses throwing to add texture to cocktails. The technique, which came to the United States from Barcelona, is also entertaining.
By Robert Simonson

Felipe Valls, 89, Dies; His Cuban Restaurant Became a Political Hub
Politicians, protesters and celebrants of happy community news have known where to converge: Versailles, a Miami landmark for Cuban Americans.

Felipe A. Valls in 2011 on the 40th anniversary of Versailles Restaurant, which has become a focal point for the Cuban exile community.
By Christina Morales