A Cook’s Tour of the Tokyo Food Scene
Taking a cooking class in the Japanese capital adds layers to an exploration of the city’s abundant supply of restaurants, from a pricey kaiseki spot to a chain noodle joint.
By TIMOTHY TAYLOR
Interview
‘On the brink of extinction’: a food historian’s hunt for ingredients vanishing from US plates
Emily Cataneo
In her new book, Endangered Eating, Sarah Lohman chronicles disappearing foods – and why they need protecting
INSPIRED LIFE
Apple hunter’s 16-year quest for rare ‘lost’ variety was just the start
‘These apples were going to be soon lost if I didn’t get busy and try to save them,’ said Tom Brown, who has located more than 1,200 varieties of apples
Brown at the Blue Ridge Folklife Festival in Ferrum, Va.
By Sydney Page
‘This Recipe is WOW!’
Emphasis reader’s own for Melissa Clark’s five-star coconut curry chickpeas with pumpkin and lime.
By EMILY WEINSTEIN
A GOOD APPETITE
Get Ahead on Thanksgiving With This Make-Ahead Turkey
Whether you’re driving it to dinner an hour away or you just want to plan ahead, here’s the best strategy for a Thanksgiving bird you can prepare in advance.
This spatchcocked bird — roasted at a high temperature a few days before, then cooked low and slow before serving — is notable for its crispy skin and tender meat.
By MELISSA CLARK
Jammy Tomato Eggs for a Bolstering Breakfast
And some low-key weekend cooking projects: easy tomato sauce, beef Bourguignon and sunny yellow limoncello.
By THE NEW YORK TIMES COOKING
FOOD MATTERS
How the Humble Sheet Cake Became Top Tier
In the world of special occasion baked goods, pastry chefs are embracing the birthday party staple for its vast canvas.
Sheet cakes by Noelle Blizzard of the Philadelphia-based bakery New June.
By MARTHA CHENG and SHARON RADISCH
The Sun Is Setting Early. Time for Mushrooms.
Savory, hearty recipes that feel especially cozy as the days get shorter.
By TANYA SICHYNSKY
THE POUR
What if Wine and Cider Had a Baby?
A growing number of producers are fermenting grapes, apples and other fruits together, or blending wine and ciders, to make fascinating beverages.
By ERIC ASIMOV