CULINARY ARTS
Cool Americans
European grocery aisles and the items they contain say a lot about how Americans are viewed overseas.
By RACHELLE MEYER

Noma, Rated the World’s Best Restaurant, Is Closing Its Doors
The Copenhagen chef René Redzepi says fine dining at the highest level, with its grueling hours and intense workplace culture, has hit a breaking point: “It’s unsustainable.”
By Julia Moskin

Why Stone-Ground Grits Are the Best Grits
For unparalleled flavor, look to the slower cooking, especially delicious sibling of instant and quick-cooking grits.

Two white bowls filled with shrimp-topped grits are photographed from overhead. To the left is a napkin with a fork. Some bottles of hot sauce are to the top of the frame.
Slow-cooked grits are the ideal base for shrimp and grits.
By Vallery Lomas

A GOOD APPETITE
A One-Pot Salmon and Rice Dish You’ll Turn to Again and Again
For the simplest one-pot meal, fish and grains steam in the same pot, at the same time, on the stovetop.

Mellow coconut milk is a wonderful partner to slightly sweet salmon.
By MELISSA CLARK

A GOOD APPETITE
Pull From Your Pantry for This Easy Lemon Butter Pasta
Hold the garlic and olive oil: This mellow new take on weeknight pasta features a mellow mix of brown butter, almonds and lemon.

Sliced almonds add crunch to this pantry pasta that’s sauced with nutty brown butter.
By MELISSA CLARK

Can Craft Beer Companies Rescue Malt Liquor’s Reputation?
Long maligned for being strong, cheap and irresponsibly marketed, the beer is getting new attention and innovation.

This fall, Off Color Brewing in Chicago released a malt liquor called Beer for Dealing With Your Family. “I was like, what if I make something really strong that gets everyone drunk?” said David Bleitner, a founder.
By JOSHUA M. BERNSTEIN

FRONT BURNER
Meads That Celebrate Honeys From Around the Globe
Heidrun Meadery, which makes mead in the style of Champagne, has teamed up with the World Honey Exchange on a new line of sparkling meads.

Heidrun Meadery World Honey Initiative sparkling meads, $65 each for 750 milliliters, $175 for all three, heidrunmeadery.com.
By FLORENCE FABRICANT

FRONT BURNER
A Nonalcoholic Amaro ‘Falso’ From St. Agrestis
Try the new bitter drink, read a winemaker’s memoir, heat up sauces from Kalustyan’s and more.

A glass bottle of a dark red liquid sits next to a glass filled with the same liquid, as well as a citrus peel. The label on the bottle reads “Amaro Falso: Non-Alcoholic Cocktail.”
Amaro Falso, $59.99 for 12 bottles, stagrestis.com.
By Florence Fabricant

Where Did All the Bargain Bourbon Go? Blame the Whiskey Mania.
Bourbon and rye used to be workaday drinks, but prices are being driven way up by speculators, a scramble for bragging rights and a large shot of hype.
By CLAY RISEN

Cara De Silva, Food Historian Who Preserved Jewish Recipes, Dies at 83
She edited “In Memory’s Kitchen,” a collection compiled by prisoners in the Theresienstadt concentration camp. It was a surprise hit.

Cara De Silva in an undated photo. As a food historian she was interested in the culinary byways and subcultures that undergirded a community.
By CLAY RISEN

Jean Paré, Best-Selling ‘Everyday’ Cookbook Author, Dies at 95
With easy-to-follow recipes developed in her native Canada, she became one of the world’s top cookbook authors, publishing more than 30 million copies.

An older woman with short blonde hair and round eyeglasses in a kitchen smiles to the camera as she pours milk with one hand and cranberries with the other into a bowl. She’s wearing a red shirt and an apron that says “get cookin’.”
Jean Paré, one of the best-selling cookbook authors in the world, sold more than 30 million cookbooks by the time she retired in 2011.
By Christina Morales

King Phojanakong, Pioneer of Filipino Food in New York, Dies at 54
His first restaurant, Kuma Inn, became destination dining despite its location on what was then a quiet stretch of the Lower East Side.

King Phojanakong, smiling broadly wearing a black T-shirt bearing the name of his restaurant, Kuma Inn, as he holds a plate containing a brown and green dish in both hands and extends it toward the camera.
The chef King Phojanakong in 2014 at his Manhattan restaurant, Kuma Inn. The son of a Filipino mother and a Thai father, Mr. Phojanakong was both classically trained and steeped in the home-cooking traditions of his parents’ native countries.
By Clay Risen