36 HOURS
Vancouver
By Remy Scalza Photographs by Jennilee Marigomen

James Beard Foundation, Whose Awards Honor Chefs, Is Now Investigating Them
The group behind “the Oscars of the food world” created a new process to weed out nominees with problematic pasts. But that process has troubles of its own.
By BRETT ANDERSON and JULIA MOSKIN

Diners Are Fed Up With Minimal Service. Will a Little Warmth Win Them Back?
As prices rise and seasoned help is harder to find, some restaurants are trying to provide a more welcoming experience for their underwhelmed guests.
Service is relaxed and personal at S & P Lunch in Manhattan, a tight space where close interaction between the staff and customers is almost inevitable.Credit…Nico Schinco for The New York Times
By Kim Severson

A GOOD APPETITE
This Sweet-Tart Roasted Salmon Is Ready in No Time
Paired with red rhubarb, these brilliantly pink fillets are on the table in 25 minutes.

Rhubarb is an incredible foil to rich ingredients, like salmon. Here, it’s roasted alongside fillets, to cut through the fish’s richness.
By Melissa Clark

How to Make the Juiciest, Most Succulent Grilled Chicken
Cooking skin-on legs over moderate heat yields gorgeously charred skin and tender meat, Genevieve Ko writes.

A simple soy glaze brushed on at the end of cooking enhances this grilled chicken.
By Genevieve Ko

The Best Olive Oil You Can Buy at the Store
By Michael Sullivan