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