At These Restaurants, Feeding the Staff Comes First
The “family meal” tradition of serving workers before customers is getting new life as a perk, a motivator and a teaching tool.
By JULIA MOSKIN

The New Hospitality? Customers Can Sue Restaurants Over Pricing.
A California law aimed at banning hidden fees has put restaurant service charges at risk. But it could still change.
For restaurateurs like Michael and Kwini Reed, service charges have helped make ends meet for their restaurants, but a new California law would allow diners to sue them for such charges.
By MEGHAN MCCARRON

Is This the End of Instagram Cookware?
Once-hot direct-to-consumer pots and pans are up for grabs on secondhand marketplaces at steep discounts — or ending in the garbage.
By ELLA QUITTNER

IN THE GARDEN
Treat Your Palate and Feast Your Eyes on These Perennials
The author of “The Heirloom Gardener” offers tips for growing a garden of lush perennials you can put in a soup or add to a salad.

A salad of sorrel, sweet cicely and dandelion greens garnished with violas is part of the spring harvest from the perennial edible-filled garden of John Forti, a horticulturist, garden historian and ethnobotanist.
By MARGARET ROACH

MY TEN
Harry Hamlin Got Into Gardening Because of ‘The Martian’
“If he can do it on Mars,” said the actor, now starring in the cooking show “In the Kitchen With Harry Hamlin,” “I can do it in my backyard.”
By KATHRYN SHATTUCK

A GOOD APPETITE
Melissa Clark’s Go-To Pizza Recipe for Busy Nights
This olive oil-enriched recipe is the fastest version you can make from scratch — and it’s one of the best.

Toppings can be added either before or after the pizza is baked, opening the door to possibility.
By Melissa Clark

Americans love their prawns. So how healthy are they — for us and for the planet?
By ERIK VANCE

Simple, Summery, Spicy Grilled Shrimp
And if it’s cool and overcast: bo ssam, cured and slow roasted and served with lettuce, rice and a raft of condiments.

By SAM SIFTON

The Only Ice Cream Recipe You’ll Ever Need
That’s it. That’s the recipe title. Happy summer.

By MIA LEIMKUHLER

Say Hello to Our Summer 100
The 100 recipes (shrimp scampi with tomatoes and corn, watermelon chaat, perfect peach cobbler) to cook on repeat all summer.
By EMILY WEINSTEIN

The Ingredient That Unites My Favorite Salads
A good salad can transport you, but the truly great ones all have one thing in common: plenty of cheese.

By Eric Kim

The Brewing Tradition Passed From Mother to Daughter
The beerlike beverage called suwe or tella is brewed in Eritrea and Ethiopia, as well as in diasporic communities like Dallas and Fort Worth.

Fatean Gojela with her granddaughter, Ava, preparing suwe, a traditional Eritraen drink, at home.
By Charlie Scudder

For the Best Nonalcoholic Wines, Look to Germany
Rosé is one of the nonalcoholic wines produced by Wine Estate Carl Jung.