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