36 HOURS
Boston DePayWalled
By Jenna Russell Photographs by Simon Simard

THE DEPARTMENT OF ANALYTIC VOYEURISM
What Your Grocery Cart Says About You
We combed through a month’s worth of receipts from more than two dozen people across the U.S. to better understand our relationship to the food we buy.
By Priya Krishna, Tanya Sichynsky and Aliza Aufrichtig

An Easy, Beautiful Tomato Tart to Make All Summer Long
The New York-based, French-born chef Yann Nury updated his childhood favorite with cherry tomatoes and an olive oil crust.
The chef Yann Nury demonstrates how to make this simple summer dish.
(Recipe included)
By Lauren Joseph

Want a Cake to Impress? Make This Vietnamese Classic.
Showstopping bánh bò nướng, tinted jade from aromatic pandan paste, is both comfort and delight to whoever encounters it.

Using a Bundt pan, as Hannah Pham does for this recipe, creates more of a caramelized exterior to contrast against the airy inside.
By Genevieve Ko

The Pie I’ll Never Shut Up About

A buttermilk chess pie so good that it has followed a pastry chef around for more than a decade.
By Lisa Donovan