36 HOURS
36 Hours in Glasgow
Take in Gothic architecture, green riverside walks and a global banquet in Scotland’s largest city, which crackles with character. Just be waterproof.
By NATALIE WHITTLE

The Salmon on Your Plate Has a Troubling Cost. These Farms Offer Hope.
Land-based aquaculture is still coming into its own, but it stands to upend an industry plagued by environmental concerns.
By Melissa Clark

BUSINESS
These new apples are built to withstand extreme weather
By Laura Reiley

ASK WELL
Is Pumpkin Good for You?
It’s the quintessential flavor of fall. It also has big benefits for your health.
By ALICE CALLAHAN

7 recipes that show off the limitless possibilities of silken tofu
By Anna Luisa Rodriguez

Native News
Chef Sean Sherman honored with Julia Child Award for culinary activism, innovation

Indigenous Chef Sean Sherman listens to a speech before receiving the Julia Child Award in Minneapolis on Tuesday.
Melissa Olson

The Flavor of Lagos, in 3 Recipes
Yewande Komolafe captures the Nigerian city’s essence — both rich and complex — in crispy bean fritters, richly infused chicken and rice, and jammy tomato breakfast eggs.

A classic weekday lunch, the flavor of iwuk edesi, a one-pot Nigerian chicken and rice dish, is an incredible sum of all its parts.
By YEWANDE KOMOLAFE

EAT
A Luxurious Squash and Lamb Stew for the Holidays
This earthy-sweet Nigerian dish is worthy of occasion.

By LIGAYA MISHAN

This slow-cooked squash dish is placed on some Día de los Muertos altars.
A Sweet Squash Offering for Día de los Muertos

This slow-cooked squash dish is placed on some Día de los Muertos altars.
By Christina Morales

Five Quick Fall Pastas
Think spaghetti tangled with butternut squash and brown butter, orecchiette with brussels sprouts, and cheesy stovetop mac with sausage and kale.
By GENEVIEVE KO

A Fast and Easy Focaccia for Just a Bit of Baking
There’s something about putting together a dough, about measuring and kneading and waiting on a rise, that allows you to get out of your head.
By SAM SIFTON

It’s Cabbage Season
Simmered in borscht, charred with lentils and griddled in vegetarian okonomiyaki.
By TANYA SICHYNSKY

This Fire Chicken Is Fire
Maangchi’s cheese buldak has a faithful following for a reason: It’s utterly delicious.

By THE NEW YORK TIMES COOKING

THE POUR
Emily Ernst, center, with a friend, Jen Lashua, left, brother-in-law, Eric Ernst, and niece, Kaylee Ernst, with a pile of zinfandel grapes about to be sorted.
The Agony and Ecstasy of Home Winemaking