Advice for picky eaters: Liking a variety of foods linked with brain health
Rather than focusing on specific diets, the scientists examined the link between the foods individuals liked and disliked and their cognitive health.
By Teddy Amenabar
Dozens of Red Lobster Restaurants Are Auctioning Off Equipment
The seafood chain has been losing money for years. The liquidator behind the auction said more than 50 of its U.S. locations had closed.
By MIKE IVES
Mid-May Means Maximalist Asparagus
My recipe for seared asparagus with cashews is just the thing when you want a pan full of punchy, crunchy additions.
By MELISSA CLARK
LETTER FROM THE EDITOR
An Issue All About Pasta and What It Means to Eat It
The dish, in all its many forms, has become synonymous with Italy’s culture.
By HANYA YANAGIHARA
How a ‘Strange,’ ‘Evil’ Fruit Came to Define Italy’s Cuisine
When tomatoes first arrived in Europe 500 years ago, they were considered dangerous. Then in Naples they gave rise to pasta al pomodoro.
By LIGAYA MISHAN and ANTHONY COTSIFAS
What Is Italy’s Most Prized Stuffed Pasta?
Each region could well argue for its own, but one may have the strongest case.
By DAWN DAVIS and SHARON RADISCH
A GOOD APPETITE
This Easy Pasta Doubles Up on Eggs
Speedy, savory and pantry-friendly, this dish celebrates buttery egg noodles by topping them with sour cream, scallions and runny eggs.
A take on lokshen mit kaese, this jammy egg pasta is full of brightness from fresh herbs.
By Melissa Clark
This Impressive Cake Has Many Layers
Strawberry cake, a Southern staple, is full of meaning.
By LISA DONOVAN
THE POUR
10 Terrific 2022 Beaujolais to Drink Now, or in a Few Years
Beaujolais, and its prices, are not what they used to be. Instead of bemoaning what has been lost, the wines today ought to be celebrated.
By Eric Asimov