36 HOURS
36 Hours in Santiago, Chile
Against the arresting backdrop of the Andes, the Chilean capital is alive with music, art and nightlife.
By JOHN BARTLETT

ITALY DISPATCH
Clams Ruled This Town Until the Crabs Moved In
Goro, on the Adriatic Sea, is famous for its clams — essential for the beloved spaghetti alle vongole. But an infestation of crabs is threatening the town’s cash crop.
By JASON HOROWITZ

Has Coffee Really Ousted Tea as the U.K.’s Favorite Hot Drink?
Recent studies suggest coffee has stolen Britons’ hearts. But for cafe patrons in a city that hosts some of the nation’s oldest coffeehouses, it’s complicated.
By MEGAN SPECIA

Meet the Climate-Defying Fruits and Vegetables in Your Future
Hot-weather cherries, drought-resistant melons and six other crops in the works that could change how we eat in a fast-warming world.
By Kim Severson

Cumin and Cashew Yogurt Rice to Kick Off Fall
Creamy and tangy from yogurt, crunchy from cashews and warming from cumin and ghee, Priya Krishna’s new 10-minute recipe soothes and satisfies.

By THE NEW YORK TIMES COOKING

3 Tinned Fish to Try
I spoke with Anna Hezel, the author of “Tin to Table,” for some advice on where to begin, if you want to try canned seafood.

Anchovies are a natural introduction to the world of tinned fish because they’re already an ingredient in other popular dishes like Caesar salad. This green anchovy butter has many uses on steak, vegetables and as a spread.
By CHRISTINA MORALES

Four-Ingredient Nutella Brownies With a Five-Minute Prep Time
Because Wednesday.

By MELISSA CLARK

This Classic Cantonese Dish Turns Whole Fish Into an Easy, Impressive Dinner
Kenji López-Alt frequently relies on this efficient recipe to feed his family of fish lovers with minimal time and effort.

Easily adaptable, Cantonese-style steamed fish can be made with whole fish or fillets.
By J. Kenji López-Alt

A GOOD APPETITE
This Sheet-Pan Vegetarian Dinner Can’t Get Much Simpler
This colorful meal from Melissa Clark, full of chickpeas and peppers, comes together in two steps — no charring over an open flame required.

Thinly slicing peppers allows them to collapse and caramelize in a much quicker, easier way than roasting them over flames.
By Melissa Clark

Want to Eat Less Meat? Try Something Sour.
Chickpeas and plantains get a piquant punch with a vinegar-rich escabeche.

By LIGAYA MISHAN

Bust Out the Big Pot: It’s Soup Season
Stew season, too — red curry lentils with sweet potatoes and spinach, and coconut-miso salmon curry.
By EMILY WEINSTEIN