NASA’s Latest Breakthrough: ‘Best Space Tacos Yet’
For the first time, astronauts on the International Space Station cultivated chiles, adding some zing to their tacos.

Mark Vande Hei, a NASA astronaut, helped cultivate chiles on the International Space Station last month.
By DANIEL VICTOR

TRILOBITES
Why Strawberries Turn a Ghostly Shade of White
Researchers unlocked some of the genetic secrets that helped the colorful fruit evolve into so many varieties around the world.
By VERONIQUE GREENWOOD

Fry Bread Is Beloved, but Also Divisive
For Indigenous people, the dish is both a family comfort food and a relic of colonial displacement.

The history of fry bread is rich and complex, but the dish has become widespread among Indigenous cultures.
By Kevin Noble Maillard

Coffee and Climate Have a Complicated Relationship
Your morning cup may depend on solving issues with a crop that both contributes to and is deeply affected by the changing climate.
By TATIANA SCHLOSSBERG

Vaccination status and Thanksgiving could be ‘a really combustible mix,’ experts say.
By CHRISTINA MORALES

Toni Tipton-Martin Writes Her Own Legacy
The cookbook author, who will receive the seventh Julia Child Award on Thursday, is using the prize money to start a foundation to support women in food.

By KAYLA STEWART

ONE GOOD MEAL
A Nourishing Filipino-Inspired Soup for Fall
To celebrate the publication of ‘Filipinx,’ their new cookbook, the chef Angela Dimayuga and the writer Ligaya Mishan made nilaga.

Bowls of nilaga, surrounded by (clockwise from left) lumpia; a sawsawan, or dipping sauce, of apple cider vinegar, garlic and serrano chiles; sautéed kale with crispy garlic; and a sweet chili sauce.
By MIMI VU

A More Satisfying Meatless Meatball
Once you find the perfect base of beans, vegetables and grains, the possibilities are endless.

By TEJAL RAO

EAT
It’s Apple Season. This Galette Cuts the Chill With a Kick.
Dorie Greenspan makes a savory tart with apple, sweet potato, cheese and a touch of chile pepper.

By DORIE GREENSPAN

Traveling the World for Recipes, but Always Looking for Home
Famous for her scholarly works, the cookbook author Claudia Roden shows off her lyrical side with her latest, “Claudia Roden’s Mediterranean.”

The cookbook author Claudia Roden at her London home. Reading her latest book is like talking with her in her garden, the food writer Nigella Lawson said.
By MELISSA CLARK

Long-Simmering Lamb for Waning Fall Days
Braised shanks, a carrot salad and a molasses ginger cake: This cozy menu from David Tanis, drawing from North Africa, is sure to warm.

Lamb shanks are braised slowly to succulence, recalling a tagine, and paired with a bright carrot salad in this fall menu.
By David Tanis
11 Vegetarian Casseroles to Keep You Toasty This Fall
Tuck into the warm embrace of these cheesy, starchy, comforting bakes.

1. Farro and Cauliflower Parmesan

2. Slow-Baked Beans With Kale

3. Wild Rice and Mushroom Casserole

4. Cheesy Baked Orzo With Marinara

5. Vegan Green Bean Casserole

6. Hearty Whole-Wheat Pasta With Brussels Sprouts, Cheese and Potato

7. Cheesy White Bean-Tomato Bake

8. Three-Cheese Cauliflower Casserole

9. Creamy White Bean and Fennel Casserole

10. Cheesy Broccoli Casserole

11. The Big Lasagna

Lidey Heuck’s cheesy baked orzo with marinara.
By Tanya Sichynsky

FRONT BURNER
The Story of a Craft Beer Pioneer
“The Dogfish Head Book” by the brewery founders Sam and Mariah Calagione, and written with Andrew C. Greeley, recounts 26 years of beer adventures.

“The Dogfish Head Book: 26 Years of Off-Centered Adventures” by Sam Calagione, Mariah Calagione and Andrew C. Greeley (Wiley, $35).
By FLORENCE FABRICANT

FRONT BURNER
A Vodka Rises From the Smoke of the California Wildfires
Hangar 1’s latest spirit is distilled from grapes damaged in the 2020 Glass fire.

Hangar 1 Smoke Point Vodka, $50 for 750 milliliters,
By Florence Fabricant

WINES OF THE TIMES
Your Easy, No-Sweat Guide to Picking Wines for Thanksgiving
The grapes don’t really matter. Neither does where it was made. So long as it refreshes and rejuvenates, it’s the perfect bottle.

By ERIC ASIMOV

Louise Slade, Scientist Who Studied the Molecules in Food, Dies at 74
Her research focused on how to keep dough, bread, cookies and crackers tasting delicious even after weeks on a grocery store shelf.

Louise Slade in 2013. A food scientist, she understood food not as a combination of discreet ingredients but as a system of interacting molecules. That insight led to new standards of consistency.
By CLAY RISEN

This Year’s Thanksgiving Feast Will Wallop the Wallet
Nearly every ingredient, from the turkey to the after-dinner coffee, is expected to cost more, for a host of reasons.
By KIM SEVERSON

How to make the perfect pumpkin soup – recipe
A good squash is your best bet for this substantial seasonal soup, so forget those grown-for-looks-not-flavour orange pumpkins

Felicity Cloake’s perfect pumpkin soup.
By Felicity Cloake

A GOOD APPETITE
Instant Pot Wisdom, Half a Decade Later
Melissa Clark on how to get the most out of your electric pressure cooker, whether you’re just starting out with it or already an expert.

Knowing what to cook in your electric pressure cooker can set you up for weeknight successes.
By Melissa Clark

Mortars, Pestles and the Comfort of a Culinary Ritual
Few things yield texture and flavor — as well as connection — as affectingly as this kitchen tool, Yewande Komolafe writes.

Grinding and pounding aromatics by hand can yield textures and flavors that are full of nuance.
By Yewande Komolafe

EAT
Dinner for 10? Make This Party Wreath.
This festively retro dish will delight a dinner with friends, however many you invite.

By TEJAL RAO

What to Do With All Those Apples
Did you bring home a ton from the orchard, too? Here’s how to use them.
Five apple recipes.
By EMILY WEINSTEIN

FRONT BURNER
A Domestic Prosciutto From the Ozarks
True Story Foods dry-ages its new prosciutto for 10 months.

True Story Foods prosciutto, six 3-ounce packages, $69.99, truestoryfoods.com.
By FLORENCE FABRICANT

FRONT BURNER
Come for the Focaccia, Stay for the History
“Liguria the Cookbook,” from Laurel Evans, shows the breadth of the Italian region’s cuisine.

“Liguria the Cookbook: Recipes From the Italian Riviera” by Laurel Evans (Rizzoli, $45).
By FLORENCE FABRICANT

Pasta! Pasta! Pasta!

New Orleans Po Boys

Breads

Pumpkin Cheese Cake from a couple of years ago (1570)

Curried Squash Galette

14 Showstopping Desserts That Don’t Require a Mixer
Shortbread cookies, famous brownies, peanut butter cups and other treats can be yours to enjoy with just a little elbow grease.

Dawn Perry’s peanut butter raspberry bars.
By Nikita Richardson

Last Call for the Beer Bar?
Once the best place in town to discover new craft beers, bars are finding it hard to compete with brewery taprooms.
By Joshua M. Bernstein

THE POUR
Embracing an Unloved Grape

The Mountain Tides labels are based on photos evoking the distinctive character of the vineyards. This one is from Clement Hills.
By Eric Asimov

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.

How Eating Out Has Changed, From the Menu to the Tip
Early-bird dinners, sturdier pizzas, noisier streets: The pandemic has brought a host of new developments that could last awhile.
By THE NEW YORK TIMES FOOD DESK

Lawsuits Over ‘Misleading’ Food Labels Surge as Groups Cite Lax U.S. Oversight
A flurry of litigation by advocacy groups seeks to combat what they say is a rise in deceptive marketing by food giants.
By ANDREW JACOBS

FOOD MATTERS
The Ethereal Taste of Flowers
Attempting to describe the appeal of floral flavors raises a challenging question: What is the relation between taste and smell?
By LIGAYA MISHAN and ESTHER CHOI

Next Food Frontier: Fish Made From Plants, or in a Lab
Sophisticated, plant-based alternatives that mimic seafood are cropping up at restaurants and grocery stores around the world. And “cultivated” seafood, grown in labs from real cells, is on the horizon.
By MIKE IVES

Plant-Based Foods Expand, With Consumers Hungry for More
A broad variety of options are now available in grocery aisles and on restaurant menus, and more companies are looking to get in on the action.
By JULIE CRESWELL

13 Delicious, Original Ways to Eat Eggs for Dinner
Dinner can be inspired with these inventive takes on a world-class protein.
By Becky Hughes

EAT
The Simple Perfection of Fried Eggs and White Rice
The great thing about egg rice is that it’s hardly cooking. If you can fry an egg, then you can make egg rice.

By Eric Kim

A GOOD APPETITE
When Eggplant Meets Eggs
This silky end-of-summer dish, reminiscent in some ways of shakshuka, is run through with spiced eggplant, tomatoes and herbs.

Spiced eggplant and tomatoes with runny eggs.
By Melissa Clark

There’s Something About Miso
This pantry staple leads to big, umami-rich flavor in pastas, soups and vegetable dishes.
By TEJAL RAO

Preserving the Season at Its Peak
Try these three methods to capture the essence of summer fruit in jams and jellies.

Chunky jams and fruit jellies bursting with flavor will turn your simple breakfast toast into a celebration.
By Yewande Komolafe

This No-Bake Cheesecake Is Devastatingly Good
Honeydew and cantaloupe become ideal for dessert when cream and sugar enhance their natural sweetness.

Where the thick, salty-sweet base layer of buttery crackers will satisfy the crust lovers out there, the creamy, soft-set filling will change minds about what melon can truly do.
By Eric Kim

The Many Faces of Mooncakes
A celebration of the luminous autumn pastry — the signature dish of the Mid-Autumn Festival, which commemorates the full moon and the fall harvest.

Mooncakes are prepared at a restaurant in Suzhou, a city in Jiangsu Province in China. The pastries are meant to show off the best ingredients of a region.
By CLARISSA WEI

Recipes for a Little Joy
Caramelized zucchini pasta, slow-cooker tinga chicken tacos and more meals that are as simple as they are fun to make.
By Margaux Laskey

FRONT BURNER
‘The Big Book of Amaro’ Chronicles the World of the Bitter Spirit
Everything is covered in an encyclopedic new book by Matteo Zed, an Italian spirits expert.

“The Big Book of Amaro” by Matteo Zed (Countryman Press, $28).
By FLORENCE FABRICANT

Delores Custer, 79, Dies; Gave Star Turns to Cornflakes and Noodles
A longtime food stylist for big-name companies, she was a master of the craft and taught students all over the world how to sweat a glass or perfect the pizza cheese pull.

The food stylist Delores Custer in an undated photo. Her sandwiches were architectural marvels, her builds — to use the industry term of art — the envy of her peers.
By PENELOPE GREEN

EAT
A Holy-Grail, One-Pot Roast Chicken
It’s the simplest recipe: a little bit braised and a little bit roasted in a covered Dutch oven.

The juices from the Dutch-oven chicken give a salad’s vinaigrette a warm lusciousness.
By DORIE GREENSPAN

COOKING CLASS
For a Late-Summer Gathering, Try This Spin on a Salade Niçoise
Fanny Singer takes some liberties with her version of the classic dish, going so far as to include lettuce.

The finished dish, ready to be shared among friends.
By JAMIE FELDMAR

TIMESVIDEO
Cooking Class | Fanny Singer
The author’s riff on a salade niçoise incorporates market-fresh vegetables and grilled ahi tuna.
By SCOTT J. ROSS

This Rosh Hashana Salad Is a Fresh Take on Ancient Flavors
For the Jewish New Year, Joan Nathan composes a dish that pays tribute to foods that the biblical Canaanites might have eaten.

Ancient ingredients like barley, figs and pomegranates give this fall salad its sweet and tangy flavors. You can make it your own for the holiday. Credit…Ryan Liebe for The New York Times. Food Stylist: Hadas Smirnoff.
By Joan Nathan

FRONT BURNER
The Blush of Pineapple, From a New Online Source
Full Moon Fruits sells a wide variety of produce, including a sweet pink pineapple from Costa Rica.

Full Moon Fruits, fullmoonfruits.com.
By FLORENCE FABRICANT

FRONT BURNER
A Streusel Cake to Write Home About
The Vienna Cookie Company’s new streusel cakes are an ode to the coffee shop crumb cake, but with fillings that stand above.

Streusel Cakes, $40 each (eight inches), $45 for a sampler, viennacookiecompany.com.
By FLORENCE FABRICANT

Last Call for Tomatoes and Corn
The end of summer is in sight, so make all the hot-weather recipes on your to-do list.
By MELISSA CLARK

What to Cook This Week
Start with a big Italian-inspired spread, then go casual later on with BLT tacos.
By MELISSA CLARK

A GOOD APPETITE
A Retro Icebox Pie Gets a Vibrant Makeover
Add some refrigerator alchemy to vanilla wafers, fresh strawberries and mounds of whipped cream for a dreamy, creamy late-summer dessert.

A layer of strawberry slices tops a creamy strawberry mousse in this pie, which is then covered by gelatin for a triple whammy of summer flavor.
By MELISSA CLARK

Summer Squash Has the Range
Three recipes for zucchini celebrate the versatility of this seasonal staple.
By TEJAL RAO

A 15-Minute Sustainable Seafood Feast
Melissa Clark is here with a speedy no-recipe recipe for mussels.

By MELISSA CLARK

Tiger Nut Cake

Pasta Grannies

Rhine

FRONT BURNER
A Sip of Paradise
St. Agrestis’s new aperitivo, Paradiso, designed for the spritz, has a bracing citrus profile and a spicy aroma.

St. Agrestis Paradiso Aperitivo, $34.99 for 750 milliliters, stagrestis.com.
By FLORENCE FABRICANT

13 Delicious Drinks for Late-Summer Sipping
Cocktails, coffees and every beveragino in between for all of your imbibing needs.
By TANYA SICHYNSKY

For France, American Vines Still Mean Sour Grapes
French authorities have tried to outlaw hardy American hybrids for 87 years. But climate change and the natural wine movement are giving renegade winemakers a lift.
By NORIMITSU ONISHI

Rebecca Wasserman-Hone, Who Put Burgundy on the U.S. Map, Dies at 84
American born, she fell into the wine business and became a champion of the small vignerons of the Burgundy region and their ancient family farms.

Rebecca Wasserman-Hone at her home in Bouilland, France, in 2018. She once said that as a woman selling Burgundy wine in America in the 1970s, she had to have “the zeal of a missionary, the stubbornness of a mule and the ability to change clothes in a telephone booth.”
By Penelope Green

THE SATURDAY PROFILE
‘Super Taster’ Who Lost Sense of Smell Is Helping Italians Regain It
A celebrated epicure in Italy was devastated when Covid-19 first stole, then warped his sense of taste. Through training, Michele Crippa has recaptured some of it and is now on a quest to aid others.
By EMMA BUBOLA

THE WELL NEWSLETTER
The Dos and Don’ts of Fermented Foods
Is all yogurt created equal? Does it matter if the kimchi is spicy? And what if my kombucha has sugar? Your questions answered.
By TARA PARKER-POPE

Sea Scallops Farmed in Maine Aren’t Just Sustainable. They’re Helping Their Habitat.
There are only a handful of these farms in the United States, most run by fishing families in Maine. But their number is growing.
By MELISSA CLARK

Some Assembly Required
An expertly curated platter makes for ideal late-summer eating.
By TEJAL RAO

This Fish Is Sustainable, Cheap and Delicious on the Grill
Porgies deserve more attention. Chefs love them and you will, too.

At Shuka in SoHo, porgy is offered grilled whole and stuffed with lemon and herbs.
By Florence Fabricant

EAT
My Auntie Taught Me the Secret to a Perfect Breakfast: Improvise
Upma is a simple, delicious South Indian breakfast dish that you can make differently every time.

By TEJAL RAO

These Tricks.
Treat the fruit like a cucumber (they’re related), and add it to a Greek salad or turn it into a soup, to name just a few ideas.

By Florence Fabricant

LETTER OF RECOMMENDATION
Raw Onions Are the Best Food. Let Me Explain.
There’s no greater pleasure than biting into a slice of a raw red onion and tasting its stinging sharpness.
By IVA DIXIT

Get That Corn
Eat it in a salad with halloumi, over fish or tofu, in a pasta, or on its own with tartar butter.

By EMILY WEINSTEIN
By Emily Weinstein

A Delicate Dessert That Puts the Whole Lemon to Use
These lemon-labneh possets make the most of peels, egg whites and any extra yogurt you may have on hand, Yotam Ottolenghi writes.

These lemon-labneh possets are finished with meringue shards and a burnt lemon powder.
By Yotam Ottolenghi

How to Make Dinner Without Cooking Anything
Follow a simple formula for colorful, satisfying dishes that don’t require turning on the oven or stove.

Prepared proteins, such as rotisserie chicken, help hearty salads come together quickly.
By ALI SLAGLE

Tomato

Lemonade

Angel Cake

Gattafin

20 Wines Under $20: For When the Weather Is Sultry
The needs are different when it’s hot and sticky: Lighter-bodied wines, more whites and rosés than reds, refreshment rather than solidity.

By Eric Asimov