In the Faroe Islands, Art, Food and Fashion Take a Cue From Nature
Tórshavn, the cosmopolitan capital of this North Atlantic archipelago, is surrounded by otherworldly scenery that fuels the creative spirit.
By JEANINE BARONE

A Meal in France Showed Me the Brilliance of Simplicity
An ordinary, unfussy meal can still contain wonders.

By LIGAYA MISHAN

Ginger Chicken With Peanut Sauce, Coconut Rice With Shrimp and Corn
These weeknight dinner solutions are reader favorites and take advantage of summer produce.
By EMILY WEINSTEIN

Love Shrimp Scampi? Try This Rosé-Infused Twist.
This zippy dish is still cooked in butter and wine, but feels like it spent the summer in Provence.

This simple, zesty twist on shrimp in wine butter is a last breath of summer.
By Eric Kim

Do Cocktail Glasses Have a Gender? For Some Men, Clearly.
Stereotypes may be fading, but bartenders say many male customers are still uneasy with fancy glassware. And bars are trying to help.
By BECKY HUGHES

How Does Kristen Kish Feel at the Top of ‘Top Chef’? It’s Complicated.
Padma Lakshmi’s successor is a different kind of host: gay, Korean American and ready to share her emotions, including a lifelong struggle with anxiety.

Kristen Kish, taking a break from the current shooting of “Top Chef,” has a long history with the show, starting 10 years ago with her victory in the competition.
By KIM SEVERSON

A Centuries-Old Fiber Supplement Entices the Ozempic Generation
Psyllium husks, a staple of South Asian medicine, are catching on in America for all kinds of uses, like easing digestion, curbing appetites and gluten-free baking.
High-fiber psyllium husks, derived from a shrub, have long been used as a digestive remedy in South Asia.Credit…Scott Semler for The New York Times
By Priya Krishna

In Japan’s ‘Gateway to Asia’: Street Food, Night Life and a Thriving Arts Scene
Fukuoka, known for its outdoor food stalls, is a popular destination for Japanese tourists. Now it’s starting to draw more international travelers, too.
By ERIK AUGUSTIN PALM

FOOD MATTERS
Is Ice the Ultimate Luxury?
Americans, in particular, tend to think of frozen water as essential. But this seemingly ubiquitous commodity is no longer something we can take for granted.
By Ligaya Mishan

An Even Better Way to Eat Eggs
A popular Ghanaian street food, kosua ne meko — eggs stuffed with tomato relish — is easy to make and fun to share, Yewande Komolafe writes.

A simple dish to make quickly and share broadly, kosua ne meko is easy to pack in advance and take to the beach or a potluck brunch.
By Yewande Komolafe

A GOOD APPETITE
On the Hottest Days, Make This Cooling Cucumber Dinner
Crushed until craggy and tossed with shrimp, cucumbers soak up a sesame and avocado sauce in this easy, invigorating dish from Melissa Clark.

Smashing the cucumbers until craggy lets them sop up the sauce in every nook and cranny.
By Melissa Clark

EAT
The Secret to the Greenest Pesto
A years-long quest to replicate a favorite restaurant dish ends with the recipe itself.

By ERIC KIM

ENTERTAINING WITH
First They Appeased Poseidon. Then They Ate Lobster.
Jay and Alison Carroll, the founders of the olive oil company Wonder Valley, gathered friends for a casual oceanside feast in Maine, in honor of their newly renamed fishing boat.
By JESSICA BATTILANA

IN THE GARDEN
Already Missing Summer? You Can Preserve It in Your Freezer.
Frozen herbs can conjure up the delights of warm weather even in the depths of winter. Here’s how to get started.
By MARGARET ROACH

Peaches Sweet and Savory, Vegan Dan Dan Noodles With Eggplant and Perfect Whiskey Sours
Recipes that make the most of summer’s waning days.
By MIA LEIMKUHLER

A School Lunch Solution: The Bento Box
Endlessly adaptable, a bento-box lunch comes to the rescue as school begins, Kenji López-Alt writes.

By J. KENJI LÓPEZ-ALT

Using a Credit Card? At These Restaurants It’ll Cost You.
As inflation and high credit card fees continue to affect a restaurant’s bottom line, more owners are tacking on a new charge for using a credit card.
By CHRISTINA MORALES

EAT
Every Peach Shines in This Tart
Peaches are at the height of summer perfection right now. But even the most mundane stone fruit manages to thrill when wrapped in flaky pastry.

By YOTAM OTTOLENGHI

What Makes Penne Alla Vodka So Delicious? It’s All in the Sauce.
The exact origin story of vodka sauce is uncertain, but its legacy is bold, spicy and ubiquitous.

The addition of vodka to the tomato-based sauce heightens its flavors.
By Eric Kim

The New Look in Cocktails? Layers and Stripes.
Drinks with colorful bands of liquors that float to the top or sink to the bottom are grabbing attention at bars all over.

By Robert Simonso

Salty, Sweet, Bitter and More, Vermouth Is a Taste of Madrid in a Glass
The drink is a Spanish national pastime and taking time to “fer un vermut” in the capital offers a window into the country’s culture.

At La Violeta, a vermuteria in the Chamberi neighborhood of Madrid, the drink is served in the classic manner, with a wedge of orange and green olives.
By DANIELLE PERGAMENT and EMILIO PARRA DOIZTUA

THE POUR
Is Albariño the Next Great White Wine? It Depends.
For so long it’s been regarded as a simple, fruity wine to drink young and forget. But some producers in Rías Baixas are finding great potential.

6 Albariño Producers to Seek Out Now These six albariño producers, in alphabetical order, are among the best and most interesting in Rías Baixas. Bodegas Albamar Pure, intriguing albariños and many other wines, too. (Selections de la Viña, Brooklyn, N.Y.) Do Ferreiro Each of its albariños is superb, especially Cepas Vellas, or old vines. Give it a minimum five years of aging. (De Maison Selections, Chapel Hill, N.C.) Nanclares y Prieto Excellent albariños, bottom to top. (José Pastor Selections/Llaurador Wines, Fairfax, Calif.) Pazo de Señorans Benchmark producer making top-notch albariños. Selección de Anada is especially fine. (European Cellars, Charlotte, N.C.)

By Eric Asimov

36 HOURS
36 Hours in Ho Chi Minh City, Vietnam
Vietnam’s biggest city is transforming with new highrises, bars and boutiques, but still offers old-world charm and chaotic fun. (DePayWalled Link)
By PATRICK SCOTT

THE NEW NEW WORLD
What Cuisine Means to Taiwan’s Identity and Its Clash With China
Chefs and restaurant owners are using a multiplicity of ingredients and tastes to reflect Taiwan’s roots, shaping a distinct culinary culture.
By LI YUAN

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How Cooking Videos Took Over the World
They are an unavoidable part of being online. But are they making us better cooks?
By PRIYA KRISHNA and UMI SYAM

Can the Dream of the Four-Day Workweek Start With Restaurants?
An emerging group of restaurateurs across the U.S. are choosing work-life balance over their bottom line.
By REGAN STEPHENS

Restaurant workers are dealing with extreme heat in the kitchen, an already stuffy place to work. At El Chullo Peruvian Restaurant and Bar in Phoenix, chefs are prepping food at 6 a.m. rather than 9 a.m. for some relief from the heat.
130 Degrees and Rising: How Kitchen Workers Are Dealing With Record Heat
By Christina Morales

Can Frozen Peas, Long Taken for Granted, Find New Appeal in the U.K.?
Britain’s vegetable producers are hoping this is a moment for the humble frozen pea, a cost-effective staple at a time of rising food prices.
By Stephen Castle

Good Eggplant Parmesan Takes Time. But It Doesn’t Have to Take Forever.
This streamlined version of the Italian American classic skips the frying for a recipe you’ll make over and over again.

This take on eggplant Parmesan roasts the fruit, concentrating its flavor with little fuss.
By ERIC KIM

Five Weeknight Tomato Dishes
Burst in a coconut-ginger sauce for fish, stir-fried with basil and eggs in fried rice and grated into garlicky pasta.
By EMILY WEINSTEIN

PEOPLE, PLACES, THINGS
Caviar Gets Even More Refined
Plus: fashion inspired by fruit, Scandinavian-style glass lamps and more from T’s cultural compendium.

The Sad Bastard Cookbook
A completely free cookbook for the zero spoons crowd.
By Rachel A. Rosen and Zilla Novikov
Illustrated by Marten Norr

11 Easy Vegetarian Summer Dinners
Bountiful meals for the most bountiful time of year.
By Tanya Sichynsky

A GOOD APPETITE
Inspired by French tarte Tatin, this cobbler puts caramelized peaches front and center.
Peach Cobbler as You’ve Never Seen It

nspired by French tarte Tatin, this cobbler puts caramelized peaches front and center.
By Melissa Clark

Two Robbers in Philadelphia started with hard seltzers before expanding into the hard juice category.
Welcome to the Age of Hard Juice
By Joshua M. Bernstein

Call it a chelada or a michelada, but the mix of beer, lime and salt is always delicious.
When It Comes to Micheladas, Start With Beer, Lime and Salt

Call it a chelada or a michelada, but the mix of beer, lime and salt is always delicious.
By Rebekah Peppler