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

阅读简体中文版閱讀繁體中文版

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