In Scotland, Taking the Traditional and Making It New
Tartan, whisky, restaurants in the middle of nowhere — all are being reimagined in newly fashionable “Outlander” territory.
By AMY TARA KOCH

36 HOURS
36 Hours on Martha’s Vineyard
Seafood shacks, charming cottages and wild beauty are just a few of the draws that lure visitors to the Massachusetts island year after year.
By REMY TUMIN

The 20 Best Texas Barbecue Restaurants From the New Generation
Over the last decade, the rule book for barbecue has been rewritten. Here are some the most important new authors of this singular cuisine.
By BRETT ANDERSON and PRIYA KRISHNA

TUNISIA DISPATCH
In Tuna-Obsessed Tunisia, a Favorite Food Becomes a Lot Less Affordable
Tunisians put canned tuna on pizza, pastries and pretty much everything else. Don’t even ask for a tuna-free sandwich. But inflation risks turning an everyday essential into a luxury out of reach.
By VIVIAN YEE

Prue Leith’s Great American Road Trip
The “Great British Baking Show” judge steps out of the tent to sample the flavors of the U.S. on a 2,200-mile drive.
By PRUE LEITH

In Berlin, a Summer of Open-Fire Cooking
Plus: a hotel in a former palace, artisanal Italian sweets and more recommendations from T Magazine.

A GOOD APPETITE
A Cherry Pie That’s as Sweet (or Sour) as You Want It to Be
Use whatever kind of cherries — fresh or frozen, sour or sweet — in this adaptable cherry pie from Melissa Clark.

Cherry season is fleeting, but a classic cherry pie is forever.
By Melissa Clark

EAT
This Melon Salad Is Pure Pleasure
Flavor and texture take top billing in a simple Jamaican dish.
By BRYAN WASHINGTON

It’s Not Summer Without a Tinto de Verano
The irresistible combination of red wine and citrusy soda has been a longtime favorite in Spain — and it’s perfect for at-home bars, too.

With a name that specifically calls out summer, there’s no mistaking the ideal time to sip a tinto de verano.
By Rebekah Peppler

THE POUR
In Sherry Country, Wines of the Future That Look to the Past
Using older methods and sometimes forgotten grapes, these producers hope to reveal the magic of the terroir to a new generation of consumers.
A palomino vineyard in Pago Miraflores, where Alejandro Muchada is making unfortified white wines and resurrecting traditional viticultural methods.

By Eric Asimov

Maggie Harrison’s War on Wine
Her painstaking blends are dazzling diners and critics — and upending long-held notions about how winemaking is supposed to work.
By ALEX HALBERSTADT