Michelin’s Coveted Stars Can Come With Some Costs
As its universe of dining guides expands to new places, the company is asking those regions to help pay the bill. And some chefs fear the honors are fostering a world of restaurant clones.
By JULIA MOSKIN

FOOD MATTERS
How Did Vanilla Become a Byword for Blandness?
The spice is one of the world’s most elusive, complex and hard to cultivate ingredients. But for many Americans, it still represents a “boring” choice.
By LIGAYA MISHAN and MELODY MELAMED

Paqui ‘One Chip Challenge’ Is Being Pulled From Shelves
A subsidiary of the Hershey Company said it was pulling the extraordinarily spicy chip “out of an abundance of caution” following the death of a teenager whose family said he had died after eating one.
By Remy Tumin

A GOOD APPETITE
The Secret Ingredient Your Salads Are Missing
Marinating tomatoes is a quick and easy way to coax out their juices and make them the perfect complement to leafy greens, Melissa Clark writes.

A big green salad with marinated tomatoes can be a substantial salad course, a hearty lunch or a satisfying side.
By MELISSA CLARK

Our Five-Star Shakshuka With 15,000 Reviews
More back-to-school boosts: quick chicken noodle soup, bright tofu larb and chocolate chip brookies.

By MELISSA CLARK

How Yotam Ottolenghi Was Seduced by Soba Noodles
The somewhat magical noodles have an innate generosity: add whatever you feel like at the moment.

By YOTAM OTTOLENGHI

100 Quick Dinners to Make Again and Again
Miso-honey chicken, lemony shrimp and beans and nutty mattar paneer.
By EMILY WEINSTEIN

This One-Pot Orzo With Bacon Uses a Clever Corn Trick
Don’t slice your kernels. Grate them instead for this creamy, extra-corny dinner that’s ready in less than an hour.

By MELISSA CLARK

Our All-Time Most Requested Recipe Turns 40. Here’s Its Story.

By Margaux Laskey

A Love of Pomegranates, and a Perfect Baked Fish for Rosh Hashana
An artist’s love of the fruit has culminated in two galleries and a self-published book of recipes.

Pomegranate molasses adds tang to the sauce for this baked fish dish.
By Joan Nathan

Germany’s Oldest Hops Thrived for Centuries. Then Came Climate Change.
Hotter, drier seasons are threatening the traditions of German hops growers, who are fighting to preserve a way of life — and the flavor of your favorite brew.

“It’s just important to us that the whole system works, that it works in the future as it has worked in the past,” said Andreas Auernhammer, a hops farmer in Spalt, Germany.
By Catie Edmondson