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