WHAT’S NEW 2022
In Athens, Creativity in Art, Food and More Rises
The Greek capital has added impressive arts venues, daring restaurants and a blossoming hotel scene to its well-known Classical draws.
By Niki Kitsantonis

Family Recipes Etched in Stone. Gravestone, That Is.
They say you can’t take it with you, but recipes do disappear when loved ones die. These families have found a novel way to record them for posterity.

People around the world have embellished the graves of loved ones with favorite recipes. Maxine Kathleen Poppe Menster is remembered with this one in a cemetery in Cascade, Iowa.
By Christina Morales

THE SATURDAY PROFILE
‘Mango Man’ Is the Fruit’s Foremost Poet, Philosopher, Fan and Scientist
With 300 types of mangos to his horticultural credit, Kaleem Ullah Khan is quick to tell anyone in India and beyond about the infinite potential of the fruit and its tree, including as medicine.
By MUJIB MASHAL and HARI KUMAR

A Lentil Soup With Its Heart in Armenia
Tsirani vosp apur gets its distinctive earthy, tangy flavor from apricots, the country’s national fruit.

Lemon and pomegranate syrup add tanginess to this Armenian soup.
By Joan Nathan
Recipe: Tsirani Vosp Apur (Armenian Apricot and Lentil Soup)

The Secret to Summer’s Best No-Sweat Dessert
There’s nothing to fear about making airy, just-rich-enough chocolate mousse. Genevieve Ko writes that you start by learning to let go.

Cool, silky and so light, a chocolate mousse is the perfect dessert for parties.
By Genevieve Ko
Recipe: Chocolate Mousse

NEWSLETTER
The Veggie
Heatless Cooking for Hot Days
You don’t have to light a grill to make the most of summer produce.
By Tejal Rao

Epic Tacos
We can’t think of a better recipe for a day off than Pati Jinich’s take on Sonoran carne asada tacos.
By EMILY WEINSTEIN

The Many Uses of CRISPR: Scientists Tell All
What do infectious diseases, T-cells, tomatoes, heart failure, sickle cell anemia and sorghum harvests have in common?
By Oliver Whang

Our Best Fourth of July Recipes
Celebrate summer produce in fun dishes for summer parties.
By Krysten Chambrot

FRONT BURNER
Darra Goldstein Illuminates ‘A Brief History of Russian Food’
The professor at Williams College starts a millennium or so ago and goes almost to the present.

“The Kingdom of Rye: A Brief History of Russian Food,” by Darra Goldstein (University of California Press, $24.95).
By Florence Fabricant

6 Cool Ice Pops to Make With Your Kids
It’s summer. Go wild.
By Jodi Levine

A GOOD APPETITE
A Creamy, Vegan Potato Salad You Can Linger Over
Tahini steps in for mayonnaise in this vegan take on the classic, finished with fresh and charred scallions.

This robustly seasoned potato salad gets better as it sits.
By Melissa Clark
Recipe: Vegan Potato Salad With Tahini

No One Told Me Mac Salad Could Be This Good
A staple of the plate lunch in Hawaii is lifted by a bit of heat and a tangy note.
By Ligaya Mishan
Recipe: Mac Salad

Wine Country Is in North Georgia
Georgia actually has a long history with vineyards. About 90 miles from Atlanta, in the shadow of the Blue Ridge Mountains, there are more than 40 wineries and tasting rooms.
By Tariro Mzezewa

How Rosé Became a Lifestyle
Joey Wölffer of Wölffer Estate has turned pink wine into a symbol of the Hamptons life that she epitomizes.
By Alex Williams

FRONT BURNER
Just Add Tonic to This Apple Vodka From New York
Upstate Vodka, 80 proof with a fittingly fruity aroma, is made at Sauvage Distillery in Charlotteville, N.Y.

Upstate Vodka, $29.99 for 750 milliliters, drinksauvage.com.
By Florence Fabricant

Hong Kong’s Floating Restaurant Sinks at Sea, Laden With Memories
Jumbo Floating Restaurant, which closed in 2020, capsized in the South China Sea after being towed from the city. The sinking triggered nostalgia for a happier period of Hong Kong history.

Jumbo Floating Restaurant being towed out out of Aberdeen Harbor in Hong Kong last week.
By MIKE IVES and ALEXANDRA STEVENSON

An Enchanting Resort in Australia’s Southern Highlands
Plus: Vibrant enamel pitchers, luxury pet accessories and more recommendations from T Magazine.

Through Sweat and Tears, a Cheesemongering Champion Is Crowned
At the Cheesemongers Invitational, the competition is fierce, but the feeling of cheese community is strong.
By JULIA MOSKIN

FRONT BURNER
‘Stories of Japanese Tea’ Is a Guide for the Novice and Expert Alike
This easygoing handbook that examines just about every aspect of Japanese tea and provides recipes for tea-based food and cocktails.

“Stories of Japanese Tea: The Regions, the Growers and the Craft” by Zach Mangan (Princeton Architectural Press, $24.95).
By Florence Fabricant

THE FIX
There’s Never Been a Better Time for an Outdoor Dinner Party
Here’s how to make your dinner — and your summer — a memorable one.

By TIM MCKEOUGH

A GOOD APPETITE
Four-Ingredient Peanut Butter Ice Cream, Without a Machine
This easy vegan treat from Melissa Clark is ready to be the star of your summer.

Your new favorite ice cream calls for just peanut butter, maple syrup, oat creamer, a dash of salt and vanilla.
By Melissa Clark
Recipe: Easy Vegan Peanut Butter-Maple Ice Cream

EAT
This Chicken Salad Has It All
The all-you-can-eat buffet that inspired Eric Kim’s crunchy won-ton chicken salad is gone. But the flavors remain.
By ERIC KIM

Thick-Cut Zucchini, Smashed Cucumbers and Grated Tofu
Vary the way you prep ingredients to get the absolute most out of them.
By TEJAL RAO

Josh Jensen, Visionary Vintner of Pinot Noir, Is Dead at 78
His belief in limestone soils led him on a two-year quest for the ideal site for what became the Calera Wine Company: a remote mountain south of San Francisco.

The winemaker Josh Jensen in 2001 at his Calera Wine Company, established on a remote mountain range two hours southeast of San Francisco.
By ERIC ASIMOV

Of local interest:
Mashama Bailey and Owamni Win Top Honors at James Beard Awards
The awards were on hiatus for the past two years amid concerns about the diversity among finalists, accusations against nominees and the pandemic’s effects on the hospitality business.
By FLORENCE FABRICANT

America’s Most Luxurious Butter Lives to Churn Another Day
Animal Farm Creamery, one of the most highly regarded small dairies in America, was nearly lost. Then, a young couple down the road stepped in.

A pioneer of American buttermaking. Diane St. Clair recently retired and sold her business, Animal Farm Creamery, and her herd of Jersey cows to her neighbors.
By Melissa Clark

A GOOD APPETITE
When Egg-in-a-Hole Meets Savory French Toast
Roasted asparagus and toasts dipped in a Parmesan-infused custard turn a childhood favorite into so much more.

This springy take on a beloved eggy dish is welcome as a light dinner, breakfast or brunch.
By Melissa Clark
Recipe: Egg-in-a-Hole With Asparagus

Cool Cukes, Alluring Avocado
Hetty McKinnon’s easy, earthy recipe contrasts crunch with creaminess.
By EMILY WEINSTEIN

Eric Kim’s Essential Korean Recipes
“If I could have only 10 Korean dishes for the rest of my life, these would be the ones.” The Times Magazine columnist, cookbook author and son of South Korean immigrants shares the dishes that define the cuisine for him.
By ERIC KIM

These Cupcakes Are Pure Childhood Magic
Yotam Ottolenghi’s cream-soda-and-raspberry cupcakes can’t heal the troubles of the world. But they help for a moment.

By YOTAM OTTOLENGHI
Recipe: Cream-Soda-and-Raspberry Cupcakes

How to Cook (or Not Cook) an Artichoke
You can roast, steam, boil and fry this delicious vegetable, or even eat it raw.

By TEJAL RAO

For Summertime Mocktails That Shine, Look to Tea
With its tannic qualities and endless applications, tea can add much-appreciated complexity to nonalcoholic drinks.

This Celery Sour Mocktail is vegetal and nuanced in just the right way, thanks to a chamomile tea base and a celery simple syrup.
By Rebekah Peppler
Recipes: Celery Sour Mocktail | Dark ‘n’ Stormy Mocktail

THE POUR
It’s Rosé Season, but Drink These 12 Bottles Year-Round
There’s no reason to confine rosé to the summer, but for good reasons the season does have a special hold on the wines.

By Eric Asimov

Sean Thackrey, Creator of Eccentric California Wines, Dies at 79
A polymath, he dismissed conventional wisdom about varietal wines, terroir and scientific management and won a global following.

Sean Thackrey at his winery in Bolinas, Calif., in 1993. Though he made only a small amount of his first wine, released in 1981, it was an immediate hit among the Bay Area’s enological cognoscenti.
By CLAY RISEN

Before Chickens Were Nuggets, They Were Revered
The origin of the domestic fowl is more recent than previously thought, but it may have taken them thousands of years to become food.
By JAMES GORMAN

At Taco Bell, the Drag Brunch Goes Corporate
The glittery live shows have long been a staple in many cities, but the fast-food chain is taking that a step further.

The drag queen Kay Sedia partying with guests at a Taco Bell Cantina in Chicago, the second stop on the chain’s five-city drag brunch tour, which kicked off in May.
By Erik Piepenburg

A GOOD APPETITE
When Egg-in-a-Hole Meets Savory French Toast
Roasted asparagus and toasts dipped in a Parmesan-infused custard turn a childhood favorite into so much more.

This springy take on a beloved eggy dish is welcome as a light dinner, breakfast or brunch.
By Melissa Clark
Recipe: Egg-in-a-Hole With Asparagus

Building a Juneteenth Menu for the 21st Century, One Recipe at a Time
The cookbook author Nicole Taylor reflects on her journey to create a collection of Juneteenth recipes that revel in the breadth of the African American experience.
By NICOLE TAYLOR
Recipes: Watermelon Ginger Beer | Very Green Coleslaw With Grilled Poblanos | Peach and Molasses Chicken | Strawberry Sumac Cake

A Foolproof Recipe for Korokke
There are endless ways to make these fried Japanese delights your own.
By BRYAN WASHINGTON

THE POUR
A Vineyard’s Comeback, 200 Years in the Making
In the 19th century, Clos de la Perrière was mentioned alongside Musigny and Chambertin as a great vineyard of Burgundy. Now the wines are excellent and getting better.
By Eric Asimov

Many Ice Creams, but One Cone to Rule Them All
Joy Baking Group has cornered much of the market with one guiding principle: When it comes to cones, people want what they know.
By Priya Krishna

A Heat Wave’s Lamented Victim: The Mango, India’s King of Fruits
Blistering spring temperatures have devastated crops of the country’s most beloved fruit. “The soul of a farmer shudders at seeing these fruitless trees,” one grower said.
By Suhasini Raj

Six Easy Recipes for the Ultimate Picnic Spread
Summery salads, vibrant open-faced sandwiches and pecan shortbread: Impress your friends with this portable feast from David Tanis.

Clockwise from bottom left: a white bean salad with roasted cauliflower; Caprese-style marinated mozzarella with cherry tomatoes and olives; open-faced cucumber-ricotta sandwiches; and sardines on buttered brown bread.
Recipes: Hibiscus Punch | Marinated Mozzarella, Olives and Cherry Tomatoes | Sardines on Buttered Brown Bread | Cucumber-Ricotta Sandwiches | White Bean Salad With Roasted Cauliflower | Pecan Shortbread
By David Tanis

Nigel Slater’s recipes for puddings to celebrate the jubilee
Orange custard tart, gooseberry fool and meringue roulade – summer sweet treats worthy of the long bank holiday weekend

Nigel Slater’s orange custard tart.
Nigel Slater

WINE SCHOOL
The Surprising, Saline Whites of the Mâconnais
The wines are getting better, more distinctive and more expensive in this region once known for cheap, innocuous bottles.
By Eric Asimov

WINE SCHOOL
Alsace Whites, From Three Different Grapes
It’s in France but is not quite French. It seems German, but it’s not. Alsace has its own singular character and style.
By Eric Asimov

To Tip, or Not to Tip?
Automated payment and the spread of tipping to every corner of the food-service business have helped workers weather the pandemic. But some consumers feel overwhelmed.
By CHRISTINA MORALES

Greens on Greens on Pasta
Based on the Greek spinach pie, Ali Slagle’s baked spanakopita pasta with greens and feta is reader-approved.

1. Baked Spanakopita Pasta With Greens and Feta
2. Hot Mustard and Honey Glazed Chicken
3. Roasted Asparagus With Crispy Leeks and Capers
4. Fuul (Somali-Style Fava Bean Stew)
5. BLT Tacos
   By EMILY WEINSTEIN

How to Turn Any Vegetable Into Pasta Sauce2
With five simple techniques that pair fresh ingredients with any kind of noodle, you can create countless produce-based meals.
Recipe: Skillet Broccoli Spaghetti
Recipe: Gnocchi With Roasted Peppers and Tomatoes
Recipe: Spring Soba With Tinned Fish
Recipe: Caramelized Zucchini Pasta
Recipe: Pasta With Chopped Pesto and Peas
By Ali Slagle

A Coveted Recipe From Jamaica Is Finally Shared
This is fish rubbed with garlic and allspice, shallow-fried until the skin crisps, then doused with hot vinegar, carrots, onions and wicked Scotch bonnets.

Recipe: Escovitch Fish2
By Ligaya Mishan

A Beloved Indigenous Dessert Evolves With Each Generation2
Different versions of grape dumplings have been passed down and adapted over time — and they are all delicious.

Dumpling dough is rolled flat to better soak up the grape sauce while simmering.
Recipe: Grape Dumplings
By Kevin Noble Maillard

‘Cheap as Chips’ No Longer True in U.K. as Prices Soar for a Favorite Meal
The costs for fish and chips, a working-class staple in Britain for well over a century, have rocketed as the war in Ukraine has made the main ingredients scarcer. Of 10,000 shops, 3,000 may close.
By STEPHEN CASTLE

The Home Cooks (and Start-Ups) Betting on Prepared Meals
Tens of billions of dollars are being spent on what, where and how consumers will eat in the coming years. Laws and regulations aren’t always keeping up.
By JULIE CRESWELL

The ‘Consummate’ London Restaurateur Is Briskly Shown the Exit
Jeremy King fell out with his Bangkok-based partner. His A-list customers vow never to return to the restaurants he made famous.
By Mark Landler

The Secret to
How to Cook With Fava Beans
Answering a popular reader question, with a few tips and recipes.
By TEJAL RAO

FRONT BURNER
Calabrian Chile Flakes to Use With Abandon
Boonville Barn Collective’s chile has a balanced heat that perks up pizza and pasta.

$10.99 for 1.2 ounces, boonvillebarn.com.
By FLORENCE FABRICANT

The Secret to Deliciousness
Crunchy and creamy, chewy and runny, crisp and tender: These recipes are loaded with contrasting textures.
By EMILY WEINSTEIN

The Most Flavorful Easter Ham Starts on the Stove
Want to avoid a dry ham? Wary of too many boiled eggs? Genevieve Ko has solutions for two common Easter entertaining challenges.

The pops of tiny seeds in whole grain mustard give this honeyed crust a light crackle.
Recipes: Honey Ham | Tea Eggs | Hot Cross Buns
By GENEVIEVE KO

A GOOD APPETITE
You Can Have This Rich Easter Pie Any Time of Year
Melissa Clark’s take on torta rustica, a Southern Italian mainstay, is full of ricotta and spinach.

The ham is optional in this filling pie, though you could swap in chopped olives or sundried tomatoes for savoriness.
Recipe: Torta Rustica With Ricotta and Spinach
By Melissa Clark

This Cake Gives You a Moment of Warmth in the Middle of the Day
Chamomile cake is just right at teatime, an excuse to give yourself and friends an hour to sit down and linger.

Recipe: Chamomile Tea Cake With Strawberry Icing
By ERIC KIM

3 Thrilling Dishes to (Finally) Celebrate Spring’s Arrival
A shaved asparagus salad, roasted chicken and potatoes infused with green garlic, and a bright rhubarb crumble: This menu from David Tanis puts the season’s best on display.

Green garlic and a selection of herbs nicely perfume this dish of chicken and potatoes.
Recipes: Shaved Asparagus and Radish Salad | Roast Chicken With Green Garlic, Herbs and Potatoes | Rhubarb Crumble
By David Tanis

How to cook the perfect …
How to make the perfect cardamom buns – recipe
Smaller, bouncier and zestier than the cinnamon bun, this Swedish teatime treat is a great alternative to the hot cross bun – but who makes the best?

Felicity Cloake’s perfect cardamom buns
Felicity Cloake

For One Black Whiskey Maker, Accolades and Now a Lawsuit
Eboni Major was blending award-winning bourbon at Bulleit but she alleges that just as she was becoming a public face of the brand, she faced discrimination at the distillery.
By CLAY RISEN

Tony May, 84, Restaurateur Who Championed Italian Cuisine, Dies
A native of Italy, he was crucial in bringing Italian fine dining to New York and beyond, determined to break the stranglehold of French haute cuisine.

Tony May in 2013, when he was being honored at an event at Chelsea Piers in Manhattan. His restaurants and nonprofit educational organizations have elevated Italian cuisine.
By Florence Fabricant

At some point in time, the NYTimes decided to put a separate paywall around their recipes. (I used to put recipe links in, but stopped after the additional paywall.) I subscribed for a while, but then almost never accessed one, and so I quit that subscription. Well! Today I discovered they undid the paywall. Imagine that!

Where Breaking the Ramadan Fast Includes Caribou
At America’s northernmost mosque, in Anchorage, nightly potlucks will let Muslims celebrate iftar together over foods from around the globe.
By Victoria Petersen

Salad Secrets From Yotam Ottolenghi’s Test Kitchen
For his first column for the magazine, the chef shares a butter-bean salad perfect for spring.

Recipe: Yogurty Butter Beans With Pistachio Dukkah
By YOTAM OTTOLENGHI

Vegetarian Pastas I’m Craving
After some time away from home, nothing satisfies like vegetable Bolognese.

Vegan Bolognese With Mushrooms and Walnuts
Vegan Bolognese With Mushrooms and Walnuts
Baked Alfredo Pasta With Broccoli Rabe and Lemon
Lemony Pea and Spinach Soup
By TEJAL RAO

FRONT BURNER
Understand the Science of Sourdough
A detailed new book by the molecular biologist Karyn Lynn Newman offers lively insight.

“Sourdough by Science: Understanding Bread Making for Successful Baking” by Karyn Lynn Newman, Ph.D. (The Countryman Press, $32.95).
By Florence Fabricant

A Matzo-Based Brittle for the Modern Age
An adaptation of a popular chocolate matzo toffee, this recipe pairs salted peanut and caramel for a sweet-salty crunch.

Peanut butter and crushed peanuts coat these treats, but you could also use any nut butter and nut combination you like.
By Joan Nathan

A GOOD APPETITE
An Exuberant Take on Onions and Rice, for Passover and Beyond
Glistening with honey and pomegranate juice and studded with pine nuts, this baked onion and rice casserole is anything but unassuming.

This striking rice casserole, full of simple ingredients, makes a beautiful light dinner paired with a salad or a scene-stealing side dish next to fish or chicken.
Recipe: Pomegranate Baked Rice and Onions With Dill
By Melissa Clark

15 Recipes for Observing Ramadan
As a month of fasting begins, these flavorful dishes will enliven suhoor meals and iftar celebrations.

1. Carrot Maqluba
2. Fatima’s Fingers (Tunisian Egg Rolls)
3. Menemen
4. Qatayef Asafiri
5. Yvonne Maffei’s Dates With Cream and Chopped Pistachios
6. Opor Ayam (Indonesian Chicken Curry)
7. Namoura
8. Kunun Gyada
9. Cucumber Yogurt Salad With Dill, Sour Cherries and Rose Petals
10. Aloo Samosas
11. Lamb Biryani
12. Fattoush
13. Harira Soup
14. Seekh Kebab With Mint Chutney
15. Mrouzia Lamb Shanks
    By Tanya Sichynsky

Doctor-Approved Recipes
Schnitzel with grapes, pasta amatriciana and more ideas from an afternoon of playing recipe concierge.

1. Chicken Schnitzel With Pan-Roasted Grapes
2. Pasta Amatriciana
3. Spring Barley Soup
4. Silken Tofu With Spicy Soy Dressing
5. Salmon With Anchovy-Garlic Butter
   By Emily Weinstein

FRONT BURNER
New Mezcals With a ‘Mad’ Backstory
Fósforo, a new mezcal brand financed by Jim Cramer, is releasing two styles of the spirit made from tobalá.

Fósforo Tobalá ($90) and Tobalá Penca ($125), fosforomezcal.com/purchase.
By Robert Simonson

A Shuttered Bar’s Low-Alcohol Drinks Live On in a New Book
Forced to close her Lower East Side bar during the pandemic, Natasha David found solace in writing “Drink Lightly.”

“Drink Lightly,” a new book of low-alcohol and nonalcoholic cocktails, calls to mind the style of the artist Peter Max.
Recipe: Fair Play
By Robert Simonson

THE POUR
A Farmer’s Dozen From Bordeaux
These 12 wines, made by vignerons and not grand estates, are classically refreshing and altogether inviting.

By Eric Asimov

When ‘Sir’ and ‘Ma’am’ Miss the Mark: Restaurants Rethink Gender’s Role in Service
A dinner out can be discomforting for nonbinary and transgender people. But efforts are afoot to change that.
By Rax Will

IN THE GARDEN
If You Think Kale Is ‘So 2010,’ You’re Not Growing the Right Ones
When it comes to kale, the organic farmers at Adaptive Seeds have a few things to teach you — and some versions of the familiar green that may not be so familiar.
By MARGARET ROACH

A GOOD APPETITE
The Best Parts of Stuffed Cabbage, Minus the Work
This interpretation of the classic features a streamlined recipe and a vibrant filling of anchovies, Parmesan and walnuts.

There’s no need to separate individual cabbage leaves, blanch them and roll them around a filling here. The stuffing instead is massaged into the crevices of raw cabbage.
By Melissa Clark

A Two-Ingredient Sauce for Pork Chops
Ali Slagle’s mixture of grainy mustard and fruit preserves is the ideal pairing for the seared chops.
By EMILY WEINSTEIN

The Secret to Smoky Vegetables
You can achieve that irresistible savoriness of wok hei, even without a wok.
By TEJAL RAO

Protect Your Heart? A Genetic Study Offers a New Answer.
By studying the relationship between gene variants and alcohol consumption, scientists found no real cardiac benefit to drinking, even modestly.
The study analyzed the genes and medical data of nearly 400,000 people in the U.K. The average age of study subjects was 57, and they reported drinking an average of 9.2 drinks a week.
By Gina Kolata