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

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