Desperate for Workers, Restaurants Turn to Robots
They can make French fries, mix drinks and even clean toilets, and they never ask for a raise. But they also break down.
By JANET MORRISSEY

The Best Olive Oil in the World? This Village Thinks So.
Rameh, a Palestinian town surrounded by olive groves, has long had a reputation for producing especially good oil.
By Reem Kassis

The Smoky Taste of Wok Hei, Without a Wok
Keeping culinary traditions going sometimes requires adapting to the realities of daily life.

Brussels sprouts caramelize and become tender in less than 10 minutes on the stovetop.
By Genevieve Ko

EAT
Fried Oysters Are Delicious. They’re Even Better at Home.
They’re a seafood-shack favorite, but making them yourself can be an almost fine-dining experience.

By GABRIELLE HAMILTON

Roasted Squash Is the Start of Something Beautiful
Turn it into cozy rice porridge or a warm lentil salad, or dress it up with an all-purpose savory topping.
By TEJAL RAO

Tasting Coffee

Pasta

Indian Food from an Archeologist’s Perspective

WTF Is Beer?

WINE SCHOOL
Among Chardonnays, Chablis Is Not Better, Just Different
The 2019 vintage confirms Chablis’s distinctive qualities. As for other chardonnays, blame the winemaker, not the place or the grape.
By Eric Asimov

900 Pages of Drinking Wisdom, a Decade in the Making
The cocktail experts David Wondrich and Noah Rothbaum have completed “The Oxford Companion to Spirits and Cocktails.”
By Robert Simonson

WINE SCHOOL
Greek Reds Have Yet to Have Their Moment. Is Now the Time?
An importer wondered why Italian wines have caught on more easily. One reason is simply familiarity. Greek reds can be superb but they are unknown.
By Eric Asimov

In Sonoma County, ‘Regenerative Agriculture’ Is the Next Big Thing
Carbon sequestration, pollinator habitat restoration and simple composting: An increasing number of the region’s winegrowers are going beyond sustainability. Here’s how to see, and taste, the fruits of their labors.
By AMY TARA KOCH

What’s Your Pleasure? How About a T-shirt?
In part because of Covid lockdowns, bars have gotten into the merchandise game.
By ROBERT SIMONSON

The 2021 Restaurant List
The 50 places in America we’re most excited about right now.
By THE NEW YORK TIMES FOOD DESK

A New Cookbook by Indigenous People, for Indigenous People
A group of Indigenous chefs is releasing a virtual cookbook featuring digital issues, webinars and videos to reclaim narratives about Native foods.
By PRIYA KRISHNA

F.D.A. Issues Guidelines to Reduce Salt in Foods
The new recommendations are aimed at food manufacturers and restaurants. Some experts say they don’t go far enough.
By ANDREW JACOBS

Stanley Tucci’s Passion Was Acting. Now, It’s Food.
The actor’s new memoir “Taste” explains how a bout with cancer took his passion for ragù and risotto, but also Cuban-Chinese stews and minke whale, to new heights.
By ALEX MARSHALL

A GOOD APPETITE
A Sweet Goodbye to Pepper and Tomato Season
Stewed into a weeknight chicken dish, these vegetables become jammy, rich and so silky.

Tomatoes and peppers make up the backbone of this easy dinner, ready in 45 minutes.
By Melissa Clark

EAT
The Haunting Power of Miso-Maple Loaf Cake
Sweet enough to be called cake but savory enough to be as good with a slice of Cheddar as it is with the gloss of warm jam spread over its top.

By DORIE GREENSPAN

It’s the Season for Cider. Here’s How to Drink It.
Added to cocktails, sipped on its own or even turned into a syrup, this drink with a long history is anything but simple.

This gin cider cocktail is an ideal entry point to fall drinking.
By REBEKAH PEPPLER

FRONT BURNER
Gin With a Hint of Mangosteen
Song Cai distills two gins in Hanoi, Vietnam. Try the dry version in a martini and sip the floral on the rocks.

Song Cai Viet Nam Dry Gin, $35.99; Song Cai Viet Nam Floral Gin, $38.99, songcaidistillery.com.
By FLORENCE FABRICANT

ITALY DISPATCH
A Battle of the Bubbles: War Comes to the Prosecco Hills
A Croatian wine, Prosek, seeks an official designation, and Prosecco makers are up in arms. But they also can’t agree on what, exactly, should be called Prosecco.
By JASON HOROWITZ

Jimmy Neary, Whose Irish Pub Became a Power Brokers’ Hub, Dies at 91
Opening on St. Patrick’s Day, 1967, Neary’s attracted politicians, media players, archbishops and more, drawn as much by Mr. Neary himself as by the lamb chops.

Jimmy Neary inside his restaurant on East 57th Street in 2019. When the city’s movers and shakers gathered there, he said, he’d reflect on how far he’d come from the farm fields of his Sligo childhood.
By ALEX VADUKUL

Anne Saxelby, Who Championed Fine American Cheeses, Dies at 40
When she opened her shop on the Lower East Side of Manhattan in 2006, she helped put American cheeses on the map, and on shopping lists.

Anne Saxelby in 2011 in her original cheese shop, at the Essex Market in Manhattan. Her store was a success within months of opening.
By Florence Fabricant

PHYS ED
Why Exercise Is More Important Than Weight Loss for a Longer Life
People typically lower their risks of heart disease and premature death far more by gaining fitness than by dropping weight.
By Gretchen Reynolds

Can a Low-Carb Diet Help Your Heart Health?
Overweight people who ate fewer carbohydrates and increased their fat intake had significant improvements in their cardiovascular disease risk factors.
By Anahad O’Connor

EAT
A Perfect Pancake for Breakfast, Lunch or Dinner
Chickpea pancakes, rich with olive oil, are topped with radicchio and roasted mushrooms.

Crispy chickpea pancakes with roasted mushroom salad.
By Tejal Rao

A GOOD APPETITE
This Weeknight Chicken Recipe Has Mass Appeal
Delicate boneless, skinless thighs cook quickly, aren’t prone to drying out and pair beautifully with a garlicky cucumber yogurt.

These deeply flavored, roasted chicken thighs with garlicky cucumber yogurt are juicy and weeknight friendly.
By Melissa Clark

FRONT BURNER
A Founding Editor of Saveur Shares What She Learned
In her new memoir, Dorothy Kalins passes on the lessons she picked up while rubbing elbows with world-class chefs.

“The Kitchen Whisperers: Cooking With the Wisdom of Our Friends” by Dorothy Kalins (William Morrow, $26.99).
By Florence Fabricant

FRONT BURNER
Cheese Making at Jasper Hill Farm Gets a French Advantage
The creamery is starting to turn out even more of its high-quality cheeses thanks to several copper-lined vats from France.

The brothers and owners of Jasper Hill Farm, Andy, left and Mateo Kehler.
By Florence Fabricant

ASK WELL
Can Drinking Alcohol Raise Your Heart Rate?
Drinking can elevate your pulse, which isn’t a concern for most healthy adults, though those with heart rhythm problems should use caution.
By Anahad O’Connor

Food Scholar, Folk Singer, Blunt Speaker: The Many Lives of Leni Sorensen
An irreverent historian who gets her hands into traditional cooking, farming and crafts is finally, at 79, winning fame with Netflix’s “High on the Hog.”

Dr. Sorensen’s house is filled with books, photographs and vintage kitchen equipment.
By KIM SEVERSON

How to Make an Unloved Job More Attractive? Restaurants Tinker With Wages.
As they struggle to recruit workers, many owners are raising pay. But some are trying to go deeper, to make their business fairer and more humane.
By Jane Black

Baking That’s Simple, but Always Satisfying
In her new monthly column, Genevieve Ko shares easy, streamlined recipes, like handmade crisps and cookies, so you can feed your loved ones (and yourself) effortlessly.

A generous proportion of nuts makes the buttery topping on this apple crisp extra crunchy and rich.
By Genevieve Ko

FRONT BURNER
A Wok Adapter That Really Works
Wokmon funnels the flame from a gas burner, focusing the heat on the pan for better wok hei.

Wokmon, small, $79.95; medium, $84.95; large, $89.95, wokmon.com.
By FLORENCE FABRICANT

The Best Everyday Dals
These nourishing pots of lentils can be as simple or as extravagant as you’d like.
By TEJAL RAO

The Most Adaptable Pesto Pasta
Yotam Ottolenghi’s recipe absolutely delivers with whatever substitutions you throw in.
By KRYSTEN CHAMBROT

26 Fall Recipes Our Food Staff Can’t Wait to Make
It’s time for soul-warming food. Here’s what the New York Times Food staff hopes to be cooking.
By NIKITA RICHARDSON

24 Low-Fuss, High-Reward Recipes Ready in 30 Minutes or Less
These weeknight (or any night) meals deliver deliciousness ⁠— and quick.
By KRYSTEN CHAMBROT

A GOOD APPETITE
Pasta Aglio e Olio Gets a Plus One
Adding fried pepperoni to a classic recipe with garlic and olive oil gives it a bacon-like brawniness and a chile kick.

Pepperoni pasta with lemon and garlic.
Melissa Clark

A Wedding Dish Worthy of Weeknight
Chicken steam roast is a centerpiece at Pakistani weddings, but it’s also become a dinnertime staple.

Home cooks have found ways to replicate this tender, juicy, wedding crowd-pleasing chicken.
By Zainab Shah

Pasta Grannies:

Buttermilk Biscuits to die for:

Capers (In German):

FRONT BURNER
Join the Cider Club
A cidery in Michigan, Virtue Cider, now offers single-varietals in a quarterly subscription service.

Virtue Cider Society, $90 for four bottles, including shipping; each subscription box contains a $25 gift card, virtuecider.com/pages/cider-society.
By FLORENCE FABRICANT

THE POUR
Great Oregon Wines Beyond the Willamette Valley
The Columbia River Gorge technically crosses into Washington State, but its energetic wines are pure Oregon in character. Here are four excellent producers.

Poplar trees act as a wind break at the estate vineyard at Analemma in Mosier, Ore., where a stiff breeze blows regularly.
By Eric Asimov

Breaking Down the ‘Wellness-Industrial Complex,’ an Episode at a Time
The “Maintenance Phase” podcast interrogates the science behind health food trends, fad diets and popular nutritional advice.
By Victoria Petersen

GOOD APPETITE
Need a Little Sunshine? This Weeknight Fish Has It in Spades.
These roasted fillets in sizzling brown butter are zipped up with nori oil, capers and, of course, plenty of lemon.

White fish with a caper-spiked browned butter is a classic, but, here, nori oil adds deep flavor.
By Melissa Clark

A Weeknight Pasta That Finds Freedom in the Familiar
There’s so much opportunity in a kitchen rut, Yotam Ottolenghi writes, and this generous pasta-bean-pesto dish proves just that.

Pesto pasta with white beans and halloumi.
By Yotam Ottolenghi

EAT
Fall in Love With the Dreamy Beans of September
Plump and supple, fresh beans in season have a creamy earthiness.

By GABRIELLE HAMILTON

Say Hello to the Tortizza, a Dinner Life Raft
These tortilla pizzas, topped with crunchy vegetables and salty feta, couldn’t be easier to make.

Crispy-edged and light, like lither thin-crust pizzas, tortizzas can be topped with whatever you like and nothing you don’t.
By Eric Kim

FRONT BURNER
Discussing the Future of Food
The writer Larissa Zimberoff will lead a virtual talk on how labs are growing new plant-based foods and changing what we eat.
“Technically Food: How Labs Are Changing What We Eat,” Sept. 21, 7 to 8 p.m., $10, or $35 including a copy of Ms. Zimberoff’s book, mofad.org/events.
By FLORENCE FABRICANT

FRONT BURNER
Miso Mellows This Chile Crisp
Okazu Chili Miso is a richer, denser version of the pantry staple, made in Canada.

Okazu Chili Miso, $13.99 for 8.45 ounces, abokichi.com.
By FLORENCE FABRICANT

This Salad Is a Party
Alexa Weibel’s chopped salad with jalapeño-ranch dressing is all excess, no restraint.

By EMILY WEINSTEIN

FRONT BURNER
Zero-Proof Bubbly for Any Celebration
Semblance, made from chardonnay grapes, pairs nicely with food and delivers a zip of carbonation.

Semblance Zero Alcohol Sparkling Wine, $30 for 750 milliliters, semblance.com.

FRONT BURNER
Gin and Tonics That Change With the Seasons
The four “elevated” cocktails at Sona in the Flatiron district make flavor changes for cooler autumn weather.

By Florence Fabricant

WINE SCHOOL
Love Wine? Here Are 10 Ways to Appreciate It Even More.
For seven years, Wine School has examined wines from all sides to help readers learn to talk and think about them. Here are some key takeaways.