That Dinner Tab Has Soared. Here Are All the Reasons.
As diners everywhere suffer the shock of inflation, we tally up the many costs and forces driving up menu prices at a single restaurant.
By PRIYA KRISHNA and UMI SYAM

In Italy, Where Pizza Was Born, Domino’s Bows Out
The company entered the Italian market in 2015, but seems to have been done in by a proliferation of home-delivery food during the pandemic and a desire for more artisanal pies.
By ELISABETTA POVOLEDO

Corny on Main
Sometimes you just can’t get enough of those sweet, fresh summer cobs.
By EMILY WEINSTEIN

Slow-Cooked Lamb That Can Stand the Heat
A meaty main, cooked indoors or out, anchors David Tanis’s August menu, book-ended by a light tomato-eggplant salad and an effervescent fruit compote.

A tomato salad and eggplant roasted over an open flame, then served over flatbreads, are an ideal complement to this lamb dish.
By David Tanis
Recipes: Tomato Salad With Smoky Eggplant Flatbread | Slow-Cooked Lamb Shoulder With Green Beans | Summer Fruit Compote

In Search of Mexican Pizza
Taco Bell may have made the name famous, but this pizza — made with leavened dough and traditional Mexican ingredients — has become a genre all its own.

The Chicana pie, topped with tomatillo sauce, mozzarella, black beans and chipotle-spiced chicken, goes into the oven at Rosario’s Pizzeria in South Philadelphia.
By REGAN STEPHENS

24 Freezer-Friendly Recipes to Cook for New (and Tired) Parents
A collection of ready-to-eat meals is almost as good as a full night’s sleep.
By MARGAUX LASKEY

Yotam Ottolenghi Has Made Thousands of Meringues. This Is His Favorite.
There are many variations of the simple, elegant sweet — but pavlova with seasonal fruit is among the best.

By YOTAM OTTOLENGHI
Recipe: Sunset Pavlova With Sweet Vinegar and Rosemary

The Perfect S’more Is Practically Burned and a Little Salty
Potato chips, Nutella and even Peeps can step into this campfire classic, but success lies in its balance of flavors and a healthy char.

In an ideal classic s’more, the marshmallow is oozy all the way through and charred on the outside.
By TANYA SICHYNSKY
Recipe: S’mores

THE POUR
The Problem With Wine Bottles
They may be a perfect container for aging wine, but glass bottles contribute enormously to climate change.
By Eric Asimov

Georges Briguet, Who Presided Over Le Périgord, Dies at 85
The owner of a classic French restaurant in Manhattan for a half-century, he welcomed his well-heeled guests by name, offering them a serene urban oasis on the far East Side.

Georges Briguet in 2015. He turned Le Périgord into a quiet oasis for unhurried New Yorkers and out-of-town regulars of a certain age and class.
By SAM ROBERTS

From Pizza to Dip, Chips and Popcorn, Pickle Is Summer’s Big Flavor
For people with a sweet-and-sour tooth, there’s never been a greater pick of pickle-flavored possibilities, thanks to pickle spice.
By CHRISTINA MORALES

Food Is Identity. For Korean Chefs Who Were Adopted, It’s Complicated.
Raised in the U.S., they’re exploring a heritage they didn’t grow up with through restaurant cooking — and finding both fulfillment and criticism.
By ELYSE INAMINE

How to Cook in a Vacation Rental (and Still Enjoy Your Vacation)
The most enjoyable meals on a trip may just be the ones you make yourself with these tips for planning, shopping and using up every ingredient.
By Ali Slagle

A Creamy, Spicy Dip Unlike Any Other
The Houston chef Dawn Burrell brings her biography to everything she cooks, like her creamed collard greens spiked with chile sauce.

By BRYAN WASHINGTON
Recipe: Creamy Collard-Greens Dip With Shito

FRONT BURNER
Four Cheeses That Can’t Be Beat
These cheeses took top honors at the American Cheese Society’s annual competition.
“In first place was Whitney, a Raclette-style cheese from Jasper Hill Farm in Greensboro Bend, Vt. Second place went to two cheeses: Flagsheep, a semihard blend of cow and sheep milks by Beecher’s Handmade Cheese in Seattle; and Bamboozle, a washed-rind blend of goat and cow milks from Rodeo Farm & Dairy in Allison Park, Pa. In third place was another Jasper Hill Farm cheese, Greensward, a soft-ripened washed rind beauty made in collaboration with Murray’s Cheese in New York.”
By FLORENCE FABRICANT

Tomato Mode
Fresh summer tomatoes lend themselves beautifully to some exceptional no-cook and low-cook meals.
By EMILY WEINSTEIN

A GOOD APPETITE
Take Your Cakes to the Upside Down
You can’t beat a classic pineapple upside-down cake, but juicy peaches, plums, berries and even bananas are just waiting to step in, Melissa Clark writes.

Other fruit like stone fruit, berries and bananas can make upside-down cakes as good or even better than the usual pineapple.
By MELISSA CLARK
Recipes: Pineapple Upside-Down Cake With Pecans | Peach Upside-Down Cake | Berry Upside-Down Cake | Banana Upside-Down Cake

WINE SCHOOL
Should Red Wines Be Served Cool?
The proper serving temperature is nuanced, depending on the style of the wine, the vintage, the weather and your own personal taste.
By Eric Asimov

WINE SCHOOL
Dry German Riesling: An Eternal Conundrum
Many people are convinced that they do not like the wines. Are they simply a niche interest, or is their obvious appeal yet to be widely understood?

Brand Pfalz Riesling Trocken 2021, 12 percent (Vom Boden, Brooklyn, N.Y.) 1 liter, $18, Dreissigacker Rheinhessen Riesling Trocken 2021, 12 percent (Schatzi, Milan, N.Y.) $22, Georg Breuer Rheingau Estate Lorch 2020, 12 percent, (Skurnik Wines, New York) $35
By Eric Asimov

On Gum Drop Grapes and Other Fruits Designed to Taste Like Candy
Advances in plant breeding and indoor growing have led to produce that promises to be perfectly sweet.

Clockwise from top right: Grapery Cotton Candy grapes and Moon Drop grapes; a Del Monte Pinkglow pineapple; Driscoll’s Berry Big strawberry and Rosé strawberries; Wish Farms Pink-A-Boo pineberries; Driscoll’s Sweetest Batch blueberries; and a Dapple Dandy Pluots.
By Alex Beggs

FRONT BURNER
A Banner Year for Bristol Bay’s Sockeye Salmon Harvest
This year’s catch in Alaska is expected to be among the largest on record; Pride of Bristol Bay is a reliable source for delivery in September.

Chris Dabney, a fisherman in Bristol Bay, with a sockeye salmon.

bristolbaysockeye.org; to order, prideofbristolbay.com.
By Florence Fabricant

ONE GOOD MEAL
From Adam Pendleton, Pancakes That Taste Like Perfection
When it comes to cooking, the artist brings an attention to detail he normally saves for his studio practice.

The artist Adam Pendleton in the kitchen of his apartment in Brooklyn’s Fort Greene neighborhood.
By Coco Romack

The Burger J. Kenji López-Alt Can’t Improve (Only Tweak)
Oklahoma onion burgers, which cook in moments, are so perfect in their simplicity that they can’t be better, he writes.

Invented during the Great Depression, Oklahoma onion burgers can stretch ground beef without sacrificing flavor.
By J. Kenji López-Alt
Recipe: Oklahoma Onion Burgers

20 Easy Salads for Hot Summer Days
Using vibrant vegetables and fruits at peak freshness is a great way to eat well — and inexpensively — throughout the season.

By Cathy Lo

A GOOD APPETITE
Make the Most of Too Much Summer Squash With the Zucchini Slice
Popular in Australia and New Zealand, this cross between a frittata and savory quick bread is perhaps even better than either on its own.

Cheesy, eggy and chock-full of vegetables, this slice is a perfect thing to do with a surfeit of summer zucchini.
By Melissa Clark
Recipe: Australian Zucchini Slice

The Case for Grilling Cucumbers
The cucumber’s fresh crunch has gone, but in its place is something more substantial to deliver a smoky, savory flavor.

By Yotam Ottolenghi
Recipe: Grilled Cucumbers With Tomato-Cardamom Dressing and Mozzarella

NEWSLETTER
The Veggie
Summery Marinated Vegetables
Grilled and raw vegetables shine when they soak in deliciously seasoned oils and vinegars.
By Tejal Rao

The Business Lunch May Be Going Out of Business
As remote work persists and business deals are sealed online, many upscale restaurants that catered to the nation’s downtown office crowd are canceling the meal.
By BRETT ANDERSON

Restaurants Face an Extortion Threat: A Bad Rating on Google
Emails sent to dozens of restaurants, including those with Michelin stars, threaten a barrage of one-star reviews unless owners pay.
By CHRISTINA MORALES

In Portugal, Taking a Dive Into Sardines
The canned fish are having a moment in the food world. A tour of a canning factory in Porto gives an up-close view of a century-old business.
By LILY PUCKETT

What Amazon Prime’s Deal With Grubhub Means for Consumers
A new collaboration between the retailing giant and the food distribution service includes free restaurant delivery for Prime members.
By CHRISTINA MORALES

In ‘The Bear’ on Hulu, a Kitchen Staff Is Nearly Eaten Alive
The new FX television show is one of the most vivid, authentic portrayals of what it’s like to work in food service.
By Julia Moskin

Fried Okra, Beyond the Batter
The classic Southern dish does more than just nourish: It tells a bigger story of the Black American cooks who have preserved its legacy, while creating their own versions.

There’s a familiar structure to fried okra: Textured, forest-green pods are typically sliced into small rounds, coated in a seasoned batter and fried to a cook’s liking.
By KAYLA STEWART
Recipes: Pan-Fried Okra | Fried Okra With Rémoulade

The Case for Grilling Cucumbers
The cucumber’s fresh crunch has gone, but in its place is something more substantial to deliver a smoky, savory flavor.

By YOTAM OTTOLENGHI

A GOOD APPETITE
A Sheet-Pan Chicken Recipe for Lovers of Sweet and Savory
Roasted chicken thighs are paired with tangy sour cherries and finished with a creamy, cooling cucumber yogurt in this balanced weeknight meal.

Sour cherries give this sheet-pan dinner a tangy flavor and rosy hue.
By Melissa Clark
Recipe: Chicken Thighs With Sour Cherries and Cucumber Yogurt

Can taking a pill really stop you getting a hangover? There’s one way to find out …
Even at £30 a packet, the Myrkl ‘pre-drinking’ pill sold out before its UK launch. I spent four days finding out if it does indeed reduce the effects of alcohol
Tim Dowling

TRILOBITES
Don’t Let Your Wine Go to the Grocery Store Naked
Recent research helps explain how clear bottles can result in wine that smells like “wet dog” and “boiled cabbage.”
By OLIVER WHANG