36 HOURS
Munich

The statue of Bavaria, the female personification of the southern German state, looks over the expansive Theresienwiese, the site of the annual Oktoberfest beer festival.
By A.J. Goldmann

WHERE TO EAT
The 25 Best Restaurants in Austin Right Now
There’s plenty of barbecue and Mexican — as you’d expect — but also world-class Japanese, Korean and more. Comments welcome, as always.
By PRIYA KRISHNA and BRETT ANDERSON

No, Your Spaghetti Doesn’t Have to Be al Dente: 5 Pasta Myths, Debunked
A veteran food journalist settles some long-simmering disputes on a slippery subject.
By Julia Moskin

Could Eating Less Help You Live Longer?
Calorie restriction and intermittent fasting both increase longevity in animals, aging experts say. Here’s what that means for you.
By Dana G. Smith

The Best Fish Is Also the Most Local. Why Is It So Hard to Find?
Seafood caught in nearby waters has long been left out of the farm-to-table movement. But these people have set out to get it into stores and restaurants.
By MELISSA CLARK

With a Fresh Look and Recipes, Manischewitz Courts a New Generation
The 136-year-old company’s products have been staples in American Jewish households for generations. After a major rebranding, the matzo ball soup comes with merch.

A new brand identity for Manischewitz leans heavily on a shade of orange inspired by its matzo ball soup.
By REMY TUMIN

Carbonara Ramen
With its bright pink packaging and spicy contents, these Korean-made instant ramen packs are going viral online and flying off shelves.

introduced in 2017, Samyang Food’s buldak carbonara ramen capitalized on the company’s already popular spicy ramen.
By Eleanore Park

A New Gochujang Pasta Has Entered the Chat
Alexa Weibel’s gochujang pasta balances the red chile paste’s pungency with sweet shrimp and juicy cherry tomatoes.

By Melissa Clark

This chef wants to help you cook ‘misunderstood’ vegetables

Becky Selengut at the University District Farmers Market in Seattle.
By Rebekah Denn

Behind a Vegan Chef’s Holistic Empire, an Ugly Reality
Matthew Kenney, one of the most famous names in plant-based cuisine, has left a trail of burned investors, bounced paychecks and graphic text messages.

Matthew Kenney, shown here in a 2017 photo, is one of the world’s best-known vegan chefs. Seventeen of his restaurants have closed since late 2021.
By Brett Anderson

That other grain — rice: https://youtu.be/1ivJsV1A5oU?si=XA3mx5PNsFzPE-Yi

Can there be delish dessert with less sugar? Absolutely, say these chefs
We don’t have to reflexively use refined sugar to sweeten. Dates often do the trick – in a way that’s healthier for us and the planet
Caroline M Saunders

Can a Brewery Make Good Wine? These Beer Makers Say Yes.
In an effort to reach an increasingly diverse customer base, brewers are turning over some of their equipment to producing wine.

Fermenting fruit for sour ales inspired Joe and Lauren Grimm, the married owners of Grimm Artisanal Ales in Williamsburg, Brooklyn, to start a sister winery, Physica Wines, which released its first vintages last year.
By Joshua M. Bernstein

WHERE TO EAT
The 25 Best Restaurants in Boston Right Now
It’s not just seafood and Italian. There’s great Vietnamese, omakase, Peruvian and even bagels worth seeking out. (Don’t worry, there’s also great seafood and Italian.) We’ll see you in the comments.
By KEVIN PANG, PRIYA KRISHNA and BRIAN GALLAGHER

A Radicchio Salad for People Who Don’t Think They Like Radicchio
The Danish chef Frederik Bille Brahe shares the recipe for the star dish at his newly reopened Copenhagen cafe, Apollo Bar & Kantine.

By Gisela Williams

How to Make Frozen Shrimp Even Faster (and More Delicious)
You’re 20 minutes and a few simple steps from a fresh spring stir-fry built from a freezer staple.

Placing frozen shrimp under running water, then rubbing them with salt, helps keep them snappy.
By Genevieve Ko

2 Simple Cocktails for Lemon Lovers
Get ready for summer with homemade hard lemonade and the Sgroppino, an icy Italian favorite.

Lemon is an easy way to balance cocktails, as in this hard lemonade that’s both reminiscent of and far removed from the six packs of yore.
By Rebekah Peppler

36 HOURS
36 Hours in San Juan, Puerto Rico
Bar-hop in an old quarter, explore a street splashed with murals and fly kites on the lawn of a fortress in this Caribbean capital.
By LUISITA LOPEZ TORREGROSA

WHERE TO EAT
The 25 Best Restaurants in Chicago Right Now
We scouted the city’s vast food scene, from stellar hot dogs and renowned Italian beefs to refined tasting menus. (And we’re here for your comments.).
By KEVIN PANG, PRIYA KRISHNA and BRIAN GALLAGHER

Yes, You Can Wash Cast Iron: 5 Big Kitchen Myths, Debunked
A veteran food journalist digs into some common misconceptions about salting pasta water, browning meat and more.
By JULIA MOSKIN

Asparagus Season Is Fleeting. This Easy Recipe Is Forever.
After the heaviness of winter, this miso-infused dish from Yotam Ottolenghi is a breath of fresh air.

By YOTAM OTTOLENGHI

Where to Drink Wine in Chicago
Great wine lists abound in this fascinating city. Here are eight places with distinctive lists that stand out.
By ERIC ASIMOV

The Bumpy Gourd That’s Winning Over Bartenders
In bars from Hong Kong to Vancouver, the medicinal tang of bitter melon is making its way onto drinks menus.
By BECKY COOPER

10 Red Wines to Drink Now: Austria Edition
There’s more to Austrian wines than grüner veltliner. Its reds range from juicy and refreshing to satisfyingly complex.

Many of Austria’s red wines are made with blaufränkisch or zweigelt grapes.
By Eric Asimov

36 HOURS
36 Hours in Cape Town
The spectacular South African city is shedding its Eurocentric identity and emerging as a culturally rich African hub.
By JOHN ELIGON

Ready, Set, Garçon! Paris Waiters Race as Storied Contest Returns
Contestants rushed through the streets with croissant-laden trays in a moment for the French capital to showcase its cafe culture ahead of the Summer Olympics.
By AURELIEN BREEDEN

An Easter Loaf Baked With Fruit, Spices and Caribbean Sun
This classic Jamaican treat is bold, bright and vibrant, and central to the holiday.

At Easter, Jamaican spice bun gets a lift from raisins and cherries.
By Brigid Washington

A GOOD APPETITE
The Egg Dish You Need to Make Right Now
A fragrant mash-up of shakshuka, eggs in purgatory and egg curry, this easy one-pan recipe can be made with pantry ingredients you probably already have on hand.

This heady, aromatic meal goes well alongside toast or nestled on a bed of rice.
By Melissa Clark

FRONT BURNER
Learn ‘Modernist’ Bread Making Basics With This Free Online Course
Peruse vintage home goods from Provence, pick up chocolate-dipped matzo and more food news.

By FLORENCE FABRICANT

Belgium or Brooklyn? 5 Bold New Places to Eat in Brussels.
Exciting young chefs wielding a palette of spices from places like Korea, Latin America and Morocco are turning the capital of Europe into a culinary upstart.
By ALEXANDER LOBRANO

An Old Trick to the Crispiest Tofu
Why fry when you can freeze?

Freezing, then roasting tofu yields a crisp result without deep frying.
By Eric Kim

Margaret Grade, Whose California Inn Was Beloved by Stars, Dies at 72
Her Manka’s Inverness Lodge drew actors and writers who dined at Ms. Grade’s farm-to-table restaurant and reveled in her eccentric flair.

Margaret Grade, the owner of Manka’s Inverness Lodge in Inverness, Calif., in 2011. “I didn’t know the term ‘working capital,’” she said of her early days as an innkeeper, “and as a result I had none.”
By KIM SEVERSON

Serge Raoul, Whose SoHo Bistro Glittered With Stars, Dies at 86
Raoul’s, which he founded, was a celebrity magnet and a neighborhood institution in the 1970s and ’80s. But he had never planned on a life in the restaurant business.

Serge Raoul outside his SoHo restaurant, which opened in 1975. A filmmaker by trade, he had set out to find and run a restaurant where his younger brother could be the chef.
By PENELOPE GREEN

A GOOD APPETITE
A Weeknight Skillet Chicken Dinner, Rich With Greens
This forgiving and adaptable weeknight dinner stars tender chicken thighs, braising greens and whole garlic cloves.

Serve this skillet meal alongside crusty bread, rice or noodles, anything that will sop up all the savory, schmaltzy sauce.
By Melissa Clark

Five Easy Dill Dinners
Ginger-dill salmon, skillet chicken with orzo, dill and feta and (frozen) fava bean stew are herbaceously springy.
By EMILY WEINSTEIN

Pantry-Friendly Persian Lentil Rice With Dates
More weeknight dishes that wow: herby pork larb, sticky chicken with brussels sprouts and shrimp in purgatory.
By MELISSA CLARK

Max Hardy, 40, Dies; Helped Bring Chef-Driven Cuisine to Detroit
With his unique blend of Lowcountry and Caribbean influences, he ranked among the best of a new generation of Black culinary wizards.

Hardy prepared roasted snapper with coconut grits and a spicy coconut sauce for a Black History Month dinner this year in Detroit. He opened a string of high-profile restaurants there beginning in 2017.
By CLAY RISEN

36 HOURS
36 Hours in Austin
Admire the skyline from a kayak, treat yourself to barbecue and start each morning with a breakfast taco in the colorful capital of Texas.
By SHANNON SIMS

A GOOD APPETITE
A Comforting Rice Dish That Won’t Break the Bank
Adas polo, a Persian recipe perfumed with cinnamon and layered with caramelized onions and dates, only feels expensive.

You can make adas polo as simple or as elaborate as you like, but this minimalist version features warmed dates.
By MELISSA CLARK

A Complexly Flavored (but Weeknight-Friendly) Vegan Curry
Meera Sodha’s easy recipe combines tender cauliflower, buttery cashews, sweet peas and warming spices for a five-star, reader-favorite dinner.
By MIA LEIMKUHLER

Meera Sodha’s vegan recipe for Chinese takeaway-style tofu and vegetable curry
This nostalgic, fragrant pot of curry smells and tastes as authentically Saturday night as a favourite TV show
Meera Sodha’s Chinese takeaway- style tofu and vegetable curry.
Meera Sodha

THE POUR
To Find Great Values in Italian Wine, Look to Abruzzo
A new generation of exacting growers and winemakers has brought vitality to an Italian region known for its cheap wines.
By ERIC ASIMOV

30 Chefs Open Up About Tipping, Gen Z Cooks and You the Customer
In hours of interviews, we talked with highly accomplished chefs from all over the country about the challenges of running a restaurant today.
By JULIA MOSKIN

Why Is Mercury Stubbornly High in Tuna? Researchers Might Have an Answer.
Old accumulations of the toxic metal in the deep sea are circulating into shallower waters where the fish feed, new research found.

Skipjack tuna in Miyagi Prefecture, Japan, in October. Thousands of tuna samples collected around the world from 1971 to 2022 showed mercury levels almost unchanged.
By Hiroko Tabuchi

ASK KENJI
Why Do Some Foods Freeze Better Than Others?
In his new column, Ask Kenji, the cookbook author Kenji López-Alt answers your questions. First up: why smaller is better in the freezer.
Speed is key when it comes to effective freezing, and, since smaller ingredients, like peas and broccoli florets, freeze faster, they’re great candidates.
By J. KENJI LÓPEZ-ALT

A GOOD APPETITE
3 Hearty Vegetarian Stews That Don’t Take Hours on the Stove
White bean-tomato, red lentil-barley, sweet potato-tofu: These lush recipes from Melissa Clark bring out the best in winter vegetables.

For something warming, look to these three stews built on simmered vegetables.
By MELISSA CLARK

A GOOD APPETITE
When Hot Bacon Meets Sliced Brussels Sprouts, Salad Happens
A hot bacon dressing, a crispy-edged fried egg and sliced brussels sprouts star in this meal-worthy take on a Southern classic.

Make the most of winter’s brussels sprout bounty with this bacon-y salad.
By MELISSA CLARK

Bringing to Light the Cuisine of Hercules Posey, George Washington’s Enslaved Chef
For more than 200 years, the story of the nation’s first presidential chef has been lost to history, but a group of historians is working to give Hercules Posey his due.
By Ramin Ganeshram

Why a Tire Company Gives Out Food’s Most Famous Award

THE POUR
The Twilight of the American Sommelier
The job, once seen as an essential feature of any establishment serious about wine, now seems to be a luxury in the post-pandemic restaurant economy.
By Eric Asimov

When the Breakup Ruins Your Favorite Restaurant
Getting dumped while dining out doesn’t just happen in movies. And in real life, it could put you off your favorite place forever.
By BECKY HUGHES

A GOOD APPETITE
Pistachio Cheesecake, 2 Ways: Super Simple and Simply Showstopping
The slightly sweet nut shines in these two smart recipes from Melissa Clark.

Store-bought pistachio paste gives this impressive cheesecake a deeply nutty flavor without a lot of fuss.
By MELISSA CLARK

There’s No Limit to What the Negroni Can Do
Play with its simple formula, and you can make a number of delicious, bittersweet cocktails.

Drop the gin in a Negroni, and you have a light, gorgeous Milano-Torino.
By Rebekah Peppler

THE POUR
This Valentine’s Day, Say It With Wine
For occasions like a day that spotlights sweets, a special bottle of sweet wine might be the perfect ending.

By Eric Asimov

Bob Moore, Who Founded Bob’s Red Mill, Is Dead at 94
A former gas station owner, he was learning to read the Bible in its original languages when he changed course and started what became an artisanal-grains powerhouse.

Bob Moore, the founder of Bob’s Red Mill, at his retail store in Milwaukie, Ore., in 2010. His company grew from serving the Portland area to become a global natural-foods behemoth.
By ALEX WILLIAMS

David Bouley, Influential New York Chef, Dies at 70
At restaurants like Montrachet and Bouley, he channeled French nouvelle cuisine to create the New American style.

The chef and restaurateur David Bouley in 2017 at Bouley at Home, a New York enterprise that included a dining room, a food lab, a cooking school and a bake shop.
By JULIA MOSKIN