We Shot a Moose, Class. There Will Be a Quiz.
A small group of Alaskan middle-schoolers get a hands-on lesson in hunting and processing food from the land.

In Nikiski, Alaska, an educational moose hunt brought students of Jesse Bjorkman’s outdoor-explorations class face to face with their food.
By Victoria Petersen

Is Gruyère Still Gruyère if It Doesn’t Come From Gruyères?
A federal judge says yes, siding with U.S. cheese producers who say gruyère can be produced anywhere, not just in Switzerland and France.

Gruyère cheese is named for the Swiss town where it has been produced for centuries
By Jenny Gross

CLUED IN
The Small Town Where Beloved Parmesan Cheese Got Its Start
In this week’s Wednesday crossword puzzle, “Parma” was the answer to the clue “Italian cheese city.”

Wheels of Parmigiano Reggiano being stored near Parma, Italy.
By Alexis Benveniste

A GOOD APPETITE
Chili, Biscuits and All, in One Pan
This dish, spicy and studded with ground turkey, doesn’t need hours of simmering. It’s weeknight fast.

Golden cornmeal biscuits stay tender on the bottom and crisp on the top in this easy one-pot chili recipe.
By Melissa Clark

FRONT BURNER
A New Line of Cookware Designed With Thomas Keller
Hestan’s Thomas Keller Insignia line was crafted with input from the chef of French Laundry.

Thomas Keller Insignia series, sets ($249.95 to $1,199.95) or by the piece ($99.95 to $310), hestanculinary.com.
By Florence Fabricant

FRONT BURNER
The Big Cheeses From the Vineyard
Prufrock, a washed-rind cheese from Grey Barn on Martha’s Vineyard, took honors at the recent World Cheese Awards.

Prufrock, right, with some of its Grey Barn cheese siblings.
Prufrock, $20, dibruno.com, thegreybarnandfarm.com.
By Florence Fabricant

FRONT BURNER
Fresh Ibérico Pork Delivered to Your Door
Campo Grande’s new Ibérico pork sampler box offers a rib roast along with three cuts of pork steaks.

Campo Grande Ibérico pork, $159, about 5.5 pounds, shipped frozen, eatcampogrande.com.
By Florence Fabricant

The Veggie
Three Recipes for Your Favorite Mushroom Varietals
New year, new mushroom recipes to cozy up to.
By Tejal Rao

https://www.youtube.com/embed/HWLiwBXZVSg https://www.youtube.com/embed/HZCwg_9zq2A https://www.youtube.com/embed/1d6AtUddCz0 https://www.youtube.com/embed/GSGNiDjILiU https://www.youtube.com/embed/sJxLqD1rtR0 https://www.youtube.com/embed/ABHkdA6lcpU https://www.youtube.com/embed/BQsbBhp-PmQ

In New Orleans, King Cake Is a Way to Make Joy
The colorful cake is more than a dessert — it’s the flavor of the city. And a diverse community of bakers are adapting the Carnival specialty to their own tastes.

This king cake, from the chef Dominick Lee, has a caramelized apple filling.
By KAYLA STEWART

Milk Companies Look West, Pressuring Northeast Dairy Farmers
Organic milk has been a lifeline for small farms in Maine and other New England states. Now those farms are facing trouble as milk processors look to huge dairies in Western states.
By MURRAY CARPENTER

Earthy Mushrooms, Bold Peppers
Start 2022 with big flavors.
By KRYSTEN CHAMBROT

Chicken Soup for the Weary Soul
After another difficult year, finding joyful moments in cooking can feel impossible. But for our columnist Eric Kim, it’s a worthy resolution for the new year.

This simple golden elixir, a real panacea for life’s ailments, starts with the leftover carcass of a roasted chicken.
By Eric Kim

EAT
This Cake Is a Taste of a Vanishing New York
Dorie Greenspan’s poppy-seed cake is a call back to her childhood and shops that are mostly gone.

By DORIE GREENSPAN

A GOOD APPETITE
Crisp-Edged Tofu Straight From Your Oven
A coating of cornstarch and oil plus a long stint in a hot oven mimics the deep fryer for this tofu sheet-pan dinner.

The cornstarch draws out moisture, resulting in a crunchy, crispy tofu without frying.
By MELISSA CLARK

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THE POUR
No-Sweat Answers to Some Basic Wine Questions
Don’t let fussy protocol interfere with the pleasure of enjoying a bottle. Best practices can help, but they should never inhibit.
“The first and most important thing to know about drinking wine is this: There are no rules.”
By Eric Asimov

Tracing the Origins of a Black American New Year’s Ritual
Families have long embraced the tradition of eating black-eyed peas and greens on Jan. 1, but the inspiration for the ritual crosses cultures and continents.

Dishes like black-eyed peas, served here with rice and salt pork, are among the foods thought to bring good luck, health and abundance.
By KAYLA STEWART

How Will Americans Eat in 2022? The Food Forecasters Speak.
They see a new interest in mushrooms, a rethinking of chicken and coffee, a resurgence of 1980s cocktails — and, believe it or not, a return to civility.
By KIM SEVERSON

Chicago’s Signature Sandwich, Italian Beef, Gets a Multicultural Update
In this city so protective of its traditions, a new generation of cooks is creating fresh variations on a deliciously soggy sandwich.

Several Chicago restaurants now serve their own takes on the Italian beef sandwich, like this vegan version from Can’t Believe It’s Not Meat.
By PRIYA KRISHNA

12 Recipes Our Food Staff Cooked on Repeat in 2021
Like a Spotify end-of-year roundup, but for food: These are the recipes our reporters and editors turned to again and again.
By KASIA PILAT

EAT
Sun-Dried Persimmons Are Worth the Obsession
The fruit yields a slow pleasure of rich, almost floral flesh.

By TEJAL RAO

FRONT BURNER
A Year of Shabbats in One Cookbook
A new book from Faith Kramer looks at Jewish food around the world through the lens of the Friday night dinner.

“52 Shabbats: Friday Night Dinners Inspired by a Global Jewish Kitchen” by Faith Kramer (The Collective Book Studio, $32.50).
By FLORENCE FABRICANT

FRONT BURNER
With a Spin and a Twist, Sardinian Pasta Brings the Party
Bona Furtuna, an online retailer of Italian foods, has added three new dried pastas to its lineup, all made in Sardinia.

Sardinian Pasta, $75 for three 500 gram (17.6 ounce) boxes, bonafurtuna.com.
By FLORENCE FABRICANT

FRONT BURNER
A Jammy Condiment With Smoky Heat
Gran Luchito’s chipotle paste has finally arrived in America..

Gran Luchito Chipotle Chili Paste, $19.99 for three 3.5-ounce jars, gran.luchito.com.
By FLORENCE FABRICANT

Lazy Lasagna
Sarah Copeland’s quick ragù tastes like the classic baked pasta without all the work.
By MARGAUX LASKEY

Three Recipe Lessons From 2021
Eat more seaweed, strategize with your sheet pan and cook vegetables forever.
By TEJAL RAO

https://www.youtube.com/embed/F3RGIBExjfE https://www.youtube.com/embed/bVFETrIy-OI https://www.youtube.com/embed/Mda8Jetfnx8 https://www.youtube.com/embed/hh63NgEHZ6M

WINE SCHOOL
California Cabernet Beyond the Stereotypes
Any wine can be legitimately criticized, but lazy generalizations obscure significant differences among places and styles.
By ERIC ASIMOV

WINE SCHOOL
The What and Why of Orange Wines
It’s a recently popular style made with ancient techniques: whites produced using the methods for reds. Is it a passing fancy, or will it endure?

Montenidoli Vernaccia di San Gimignano Tradizionale 2019 (Artisan Wines, Norwalk, Conn.) $25

Monastero Suore Cistercensi Lazio Coenobium Ruscum 2019 (Rosenthal Wine Merchant, New York) $32

COS Terre Siciliane Pithos Bianco 2020 (Polaner Selections, Mount Kisco, N.Y.) $35
By Eric Asimov

Kellogg workers ratify a revised contract after being on strike since October.
Union members had rejected an earlier proposal in early December, prolonging a strike by about 1,400 workers at four cereal plants.
By NOAM SCHEIBER

A Holiday Feast, Cooked in the Cab of a Truck
Long-haul drivers are under intense pressure this season, but many will carve out the time (and the onboard space) to make steaks, turkeys and charcuterie boards.
Margie Gilles has been cooking in her truck more since the start of the pandemic, and plans to do so for the holidays. Credit…Annie Mulligan for The New York Times
By Priya Krishna

A Panettone Baked in Prison, and It’s One of Italy’s Best
An employment program near the city of Padua helps inmates develop life skills and earn a substantial wage.
By Matteo de Mayda

To Eat Oysters Better, Treat Them Like Wine
The bivalves’ merroir — yes, merroir — is much like grapes’ terroir, telling a much deeper story about the place they were grown, Melissa Clark writes.

To get the best sense of oysters’ individual flavors, it’s best to eat them unadorned before adding garnishes like mignonette or cocktail sauce.
By Melissa Clark

For Christmas With the McCartneys, a Vegan Yorkshire Pudding
A recipe that evokes the traditional holiday fare of Paul McCartney’s youth via the plant-based cooking of his daughter Mary.

Paul and Linda McCartney with their three daughters in Rye, England, in 1976. As young parents, the couple came to believe that eating animals was unethical, and eventually reimagined the Christmas feast.
By Julia Moskin

FRONT BURNER
Two New Sources for Food News
Whetstone, from the writer and television host Stephen Satterfield, has started a podcast and John McDonald, a co-founder of Tasting Table, has a newsletter, Broken Palate.
By FLORENCE FABRICANT

FRONT BURNER
A Nonalcoholic Spritz Perfect for the Party
Lyre’s Amalfi Spritz is a fizzy, citrusy and slightly bitter drink that shines from a can or a punch bowl.

Lyre’s Amalfi Spritz, 250 milliliters (8.45 ounces), $44.97 for 12, $84.99 for 24, lyres.com.
By FLORENCE FABRICANT

Garlic Chicken and Other Holiday Stars
Eric Kim’s stellar recipe is creamy and lush in all the right ways.
By EMILY WEINSTEIN

Holiday Gift Ideas From The Veggie
Vegan cheese subscriptions, vintage Pyrex and exceptional beans to eat (and grow!).
By TEJAL RAO

Bubbly Without the Buzz: Nonalcoholic Rosés for Celebrations
The latest crop of alcohol-free sparkling rosés take away the hangover, but leave plenty for wine lovers to enjoy.

By Florence Fabricant

THE POUR
Seeing 2021 Out With a Pop, a Pour and a Fizz
Nothing says “Happy New Year” quite like a bottle of bubbly. Here are six Champagnes and six sparkling wines to help you toast 2022.

By Eric Asimov

After-Dinner Drinks You’ll Want to Linger Over
These nightcaps, whether cocktail or single beverage, are just the thing for when the meal is over, but the party is not.

Balanced and dry yet herbal, the Bijou cocktail can serve as a petite-in-stature, big-in-flavor nightcap.
By REBEKAH PEPPLER

Roman Kaplan, Restaurateur and Host for Soviet Exiles, Dies at 83
The Russian Samovar in Manhattan became a hub for artists and writers far from home, drawing eminent regulars like Joseph Brodsky and Mikhail Baryshnikov.

Roman Kaplan at his West Side restaurant, the Russian Samovar. The writer Anatoly Naiman said encountering Russian exiles there was like having friends come back from the dead.
By DAVID MARGOLICK

THE WORLD THROUGH A LENS
Cultivating Olives on the Slopes of Mount Etna
For millenniums, farmers and vintners in northeastern Sicily have benefited from the area’s mineral-rich soil, a result of volcanic eruptions.
By MARTA GIACCONE

The Best Cookbooks of 2021
A deep dive into the world of grains, a collection of new cookie classics, unforgettable recipes from Shanghai and more, as tested by New York Cooking and the Food desk.
By THE NEW YORK TIMES

EAT
What Stone Soup Means to a Seasoned Chef
For Gabrielle Hamilton’s final Eat column, she considers what it takes to feed a village.
By GABRIELLE HAMILTON

A GOOD APPETITE
This Whole Duck Recipe Is Perfectly Imperfect
Roasting a duck isn’t much harder than preparing a chicken, and makes for a festive holiday meal.

A golden-skinned roasted duck is an impressive main course for a special meal.
By Melissa Clark

FRONT BURNER
Seasoned Cheddars That Turn Heads
Beehive Cheese from Utah cleaned up at the 2021 World Cheese Awards with subtly seasoned Cheddars.

Beehive Cheeses, $15.99 to $19.49 for 12 ounces, beehivecheese.com.
By FLORENCE FABRICANT

FRONT BURNER
This Delicious Graphic Novel Gets to the Heart of Desserts
With a food sprite as its guide, “Yummy” by Victoria Grace Elliott tells the histories behind some of the world’s best treats.

“Yummy: A History of Desserts” by Victoria Grace Elliott (Random House Graphic, $19.99)
By FLORENCE FABRICANT

12 Easy, One-Bowl Cookies for a Simply Sweet Season
If you have a hankering for a treat, but don’t have time for the cleanup, these recipes are for you.

.
Salted pistachio shortbread from Alison Roman.
By Margaux Laskey

Mikio Shinagawa, Who Ran a Fashionable SoHo Haunt, Dies at 66
His earthy Japanese restaurant, Omen, became a downtown canteen for well-known patrons like Patti Smith, Yoko Ono and Richard Gere.

Mikio Shinagawa in an undated photo outside his SoHo restaurant, Omen. As fashionable haunts in New York go, it was an unlikely candidate.
By ALEX VADUKUL

Welcoming Brighter Days on Yalda With Pomegranates
Iranians celebrate Shab-e Yalda, the winter solstice, surrounded by symbolic foods.

Foods for Yalda include, clockwise from top: pomegranates; hogweed to sprinkle on pomegranate seeds; baslogh (soft and chewy rosewater-infused walnut sweets); ajeel (mixed nuts, seeds and dried fruit); rice cookies and watermelon.
By NAZ DERAVIAN

This Seafood Stew Is Endlessly Riffable
No matter what ingredients you use, this bold, briny stew from David Tanis sings alongside a radicchio-fennel salad and a grapefruit granita.

This adaptable stew takes well to a range of seafood.
By DAVID TANIS

The Secret to This Glazed Holiday Ham? Root Beer.
The sarsaparilla flavor lends the meat a woodsy mintiness, which sings when it’s paired with aromatics like bay leaves and shallots.

By ERIC KIM

https://www.youtube.com/embed/E-KshIyOCY0 https://www.youtube.com/embed/IfseR7q34cg https://www.youtube.com/embed/xtOhZEkyY2I https://www.youtube.com/embed/BFEgBiFIDu4 https://www.youtube.com/embed/xUNBqPBsMpI https://www.youtube.com/embed/Rojn8cTzjQs https://www.youtube.com/embed/2ExnThDmel0

7 gluten-free cookie recipes for your holiday spread

By Kari Sonde

12 colorful holiday cookie recipes to illuminate the season

By Becky Krystal https://www.youtube.com/embed/40uw6VkWpaI

In the Mountain West, the ‘Dirty’ Soda Rush Is On
With locations now numbering in the hundreds, regional soda-shop chains are spreading far beyond Utah, where they first found popularity.
By VICTORIA PETERSEN

Who Owns a Recipe? A Plagiarism Claim Has Cookbook Authors Asking.
U.S. copyright law protects all kinds of creative material, but recipe creators are mostly powerless in an age and a business that are all about sharing.
By PRIYA KRISHNA

FOOD MATTERS
The Humble Beginnings of Today’s Culinary Delicacies
Many of our most revered dishes were perfected by those in need, then co-opted by the affluent. Is that populism at play, or just the abuse of power?
By LIGAYA MISHAN, PATRICIA HEAL and MARTIN BOURNE

Substack Expands Food Newsletters With Ruth Reichl and Others
The former restaurant critic and Gourmet editor is joining a cadre of chefs and authors enlisted to expand the platform’s culinary content.
By KIM SEVERSON

Feta Pasta and Other Winners
Whether you need simple recipes or are in marathon cooking mode, we have options.
By EMILY WEINSTEIN

24 Days of Cookies
These recipes from New York Times Cooking are sure to make your holidays bright.

https://www.youtube.com/embed/UyhsLe_704o https://www.youtube.com/embed/NY9WgmmHWfM https://www.youtube.com/embed/nqyJ-cc-Www https://www.youtube.com/embed/h2tY_qqTk-E https://www.youtube.com/embed/eS32P2WhQPs https://www.youtube.com/embed/lhdSXBpNI6s

EAT
A Cookie as Big as the Ritz
This festive cookie cake is a cross an American chocolate-chip cookie and an elegant Parisian treat.

By DORIE GREENSPAN

Sylvia Weinstock, the ‘da Vinci of Wedding Cakes,’ Dies at 91
She produced floral-draped architectural works in the shape of rose-studded topiaries, baskets of speckled lilies and bouquets of anemones.

Sylvia Weinstock at a wine and food festival in Miami in 2014. Her clientele included Whitney Houston, Ruth Bader Ginsburg, LeBron James, Robert De Niro, Oprah Winfrey, Martha Stewart and various Kennedys and Kardashians.
By Katharine Q. Seelye

TRILOBITES
A Tool Kit to Help Scientists Find the Ultimate Chickpea
A major plant genome sequencing effort may offer a path to breeding more climate-resilient chickpeas, while also revealing clues to the legume’s origins.
By VERONIQUE GREENWOOD

For Those Who Feel Rejected by Family, Friendsgiving Can Be a Lifeline
For many L.G.B.T.Q. Americans, especially those with immigrant roots, traditional notions of Thanksgiving and family may not apply. The holiday offers another way to celebrate.

The chef Arnold Myint, in his Nashville home, making preparations for a Friendsgiving dinner.
By Eric Kim

CRITIC’S NOTEBOOK
A Thanksgiving History Lesson in a Handful of Corn
The cornmeal that has become a staple of the holiday table reflects millenniums of work by Native Americans — a legacy that Indigenous people are trying to keep alive.

The Native people who came to the Pilgrims’ harvest feast in 1621 were Wampanoags, and the corn served was Wampanoag corn.
By Pete Wells

These Pie and Cake Servers Have Style
Two utensils available at the Museum of Modern Art make dessert presentation a breeze.

Tola Spatula, $30 ($27 for members); One-Handed Cake Server (after Dec. 10), $12, ($10.80 for members), store.moma.org.
By FLORENCE FABRICANT

Yotam Ottolenghi’s Rules for Brunch
When it comes to planning a festive meal, the chef has certain specifications. This custardy butternut squash meets them all.

This meal is seasonal and comforting.
By YOTAM OTTOLENGHI

A Superb Shrimp Stew
Vallery Lomas’s spicy shrimp Creole delivers weekend depth of flavor in a fraction of the time.

By EMILY WEINSTEIN

A GOOD APPETITE
The Crispiest, Lightest Shrimp Cakes
What’s the secret? It’s using pulverized rice cakes as a binder, Melissa Clark writes.

For an untraditional binder, crushed-up rice cakes are mixed in with the shrimp for an ethereal, especially crisp result.
By Melissa Clark

A GOOD APPETITE
Three Hanukkah Desserts That Skip the Fryer
Melissa Clark’s oil-imbued recipes, for lemon curd, chocolate cake and Greek honey cookies, are a sweet way to celebrate the holiday.

This olive oil lemon curd can be served with scones or berries, piled into a Pavlova or mounded into a tart shell.
By Melissa Clark

How to make shortbread – recipe

Felicity Cloake’s festive shortbread would make an ideal gift.
Christmas shortbread as made by our resident perfectionist, with a few choices of festive flavourings
Felicity Cloake

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Elite Wine Group Moves to Expel 6 Members in Sexual Harassment Inquiry
The American chapter of the Court of Master Sommeliers says it investigated 22 members. But at least one woman who came forward feels that’s not enough.
By CHRISTINA MORALES

Peter Buck, Co-Founder of the Subway Sandwich Chain, Dies at 90
The $1,000 loan he gave to a friend’s son was used to start a single sandwich shop. That shop grew into the world’s biggest fast-food chain.

Peter Buck in an undated photograph. The idea behind what became Subway stemmed from his fond memories of an Italian sandwich shop his family had patronized when he was growing up in Maine.
By KATHARINE Q. SEELYE

NONFICTION
Seven Immigrant Women Who Changed the Way Americans Eat
“Taste Makers,” by Mayukh Sen, features women who, often while confronting sexism and racism in the food industry, introduced Americans to the dishes of their native cultures.

From left, Julie Sahni, Najmieh Batmanglij, Marcella Hazan and Madeleine Kamman. Mayukh Sen’s book “Taste Makers,” a group portrait of these women and three other foreign-born female cooks, is unquestionably timely, an opportunity to reflect on America’s complicated history with immigrants and their food.
By HETTY MCKINNON

EAT
A Crispy Upgrade for Cheese and Crackers
An unpretentious bar snack transformed into something sublime.

By GABRIELLE HAMILTON https://www.youtube.com/embed/qX9Jpg3b90M https://www.youtube.com/embed/YGKOJ48nPVk https://www.youtube.com/embed/rPrfD9_RbCg https://www.youtube.com/embed/sIFlPc-TW94

Fowl’s Day

How to Make Your Thanksgiving Dinner Less Boring
Samin Nosrat will say it: Every year, the meal is a lot of the same. Here are five ways she adds brightness, crunch, freshness and flavor.

Spoon a fried sage salsa verde over your roast turkey for bright, palate-pleasing flavor.
By SAMIN NOSRAT

A Beginner’s Thanksgiving: 7 Recipes That Lighten the Workload
For first-time cooks, or anyone looking to simplify the holiday prep, this special menu minimizes effort and maximizes flavor.

These recipes call for a limited number of essential ingredients, many of which are shared across the menu.
By ERIC KIM

How climate change and extreme weather are crimping America’s pie supply
For Mike’s Pies in Florida, even once supply chain problems resolve, there’s still climate change
By Laura Reiley

12 Wines for Thanksgiving and Beyond
The characteristics that make a bottle great for the holiday work for just about any occasion. These wines not only taste good, they feel good.

By ERIC ASIMOV

The Untold Story of Sushi in America
How a controversial religion from Korea quietly built an empire of raw fish.
By DANIEL FROMSON

This Lemon Pie Captures the Feeling of Home
For years, Yewande Komolafe didn’t feel a connection to the food she was cooking professionally — until she started making Edna Lewis’s recipes.

Edna Lewis’s buttermilk chess pie inspired this lemony version with a black pepper crust.
By YEWANDE KOMOLAFE

Here’s the Secret to the Best Mashed Potatoes for Thanksgiving
You’ve tried boiling, but Genevieve Ko found a better way to make this side dish fluffier — and more flavorful.

A final sprinkle of salt — or a ladle of gravy — can add an extra savory note to mashed potatoes.
By GENEVIEVE KO

The Absolute Best Pumpkin, Apple and Pecan Pies for Thanksgiving
Melissa Clark has spent months perfecting techniques, so you don’t have to.

For the best pies, skip the pumpkin, increase the pecans, and precook your apples.
By MELISSA CLARK

For Arab Americans, It’s Not Thanksgiving Without Hashweh
The rice-based stuffing is often a centerpiece of celebrations in the Arab world, and on holiday tables in the United States.

Chicken or lamb filled with hashweh — or “stuffing” in Arabic — is a staple of celebratory meals. But hashweh can also stand on its own at the Thanksgiving table.
By REEM KASSIS

Padma Lakshmi’s Thanksgiving Turkey: Slow Roasted and Richly Sauced
The host of “Taste the Nation” and “Top Chef” isn’t a professional chef herself. That’s why her bird is stress-free and foolproof.

Padma Lakshmi uses a potato masher and fork to smash the fruits and vegetables that roast with her turkey to turn them into gravy.
By Genevieve Ko

Mix and Match the Perfect Sidesgiving
Because vegetarians have always known that sides are the real star.

By TEJAL RAO

A Vegetarian Thanksgiving
Kay Chun’s new recipe for stuffed mushrooms with an escargot-flavored filling evokes the French classic.

By SAM SIFTON

Five-Star, Honey-Glazed Chicken
Yewande Komolafe graced us with this one-pan recipe. Don’t miss it.
By EMILY WEINSTEIN

EAT
The Secret to a Better Green Salad
A chef’s tricks can make even the simplest salads shine.
By ERIC KIM

Tracing Mexico’s Complicated Relationship With Rice
Having arrived in the country via the Spanish Conquest, the grain’s presence poses the question: What’s native, and what isn’t, when it comes to a nation’s culinary history?
By AATISH TASEER and STEFAN RUIZ

For Many Members of the Arab American Diaspora, Mansaf Offers a Taste of Home
The traditional Bedouin dish of bread, rice, lamb and yogurt is a talisman of identity in Jordan — and in various communities in suburban Detroit.

A home-cooked mansaf of bread, rice, lamb and yogurt made by the Bazzi family, who own the Dearborn institution Habib’s Cuisine.
By DIANA ABU-JABER and RENEE COX

In Senegal, a Return to Homegrown Rice
The country has remained mostly dependent on the grain’s importation since colonization in the 1800s. But some locals are trying to change that.

At Phare Des Mamelles, a restaurant in a lighthouse in Dakar, Senegal, grilled thiof (a white grouper fish) is served with cups of tamarind sauce (left), sauce moyo (right), roasted vegetables, limes and riz de la vallée (“rice of the valley”), which is grown in one of the country’s primary areas of cultivation, the Senegal River Valley. Beside the dish are some of its raw ingredients, including (clockwise from bottom) tamarind fruits, tomatoes, a bowl of dried peppers, fresh pepper fruits, onions, miniature eggplants, miniature green bell peppers, baby carrots and potatoes.
By ANGELA FLOURNOY and MANUEL OBADIA-WILLS

The Thrilling Dare of Scorched Rice
When browned on the bottom of the pot by a skilled cook, the grain is transformed into a complex delicacy, one prized by food cultures around the world.
By LIGAYA MISHAN and ANTHONY COTSIFAS

LETTER FROM THE EDITOR
Seeing the World Through a Grain of Rice
The widely consumed staple is freighted with history, and has as many culinary applications as it does meanings.
By HANYA YANAGIHARA

Marking a Different Thanksgiving Tradition, From West Africa
Liberian Americans have a complicated relationship with their holiday that plays out in the foods they make and the ways they reflect on a proud and difficult history.

Ms. Wreh’s Thanksgiving spread includes a mix of Western and Liberian foods.
By Priya Krishna https://www.youtube.com/embed/3mg52JOs8_Y https://www.youtube.com/embed/Cov8Nc2_Zwc https://www.youtube.com/embed/tkbP6q0H5Z8 https://www.youtube.com/embed/my1q2kZVjOk https://www.youtube.com/embed/EajBNo-rBJY https://www.youtube.com/embed/bDi__5FcebM https://www.youtube.com/embed/MJ9UGzlqxyk https://www.youtube.com/embed/qHaWFtikbLQ

Jonathan Reynolds, Playwright and Food Columnist, Dies at 79
His plays tended to parody American institutions. His food writing tended to be full of humor.

Jonathan Reynolds in 2003 in “Dinner With Demons,” a one-man show in which he cooked a full dinner onstage.
By NEIL GENZLINGER