SECOND LIFE
The Fashion Photographer Who Traded Film for Flour

Six years ago, Norman Jean Roy walked away from his career behind the camera. These days, he’s baking bread.
By NICK MARINO

FOOD MATTERS
In the Arctic, Reindeer Are Sustenance and a Sacred Presence
For the Indigenous communities who herd the animals, safeguarding dying culinary traditions isn’t merely about eating but about protecting a longstanding way of life.

A spread of Arctic provisions including, from left, sun-dried white trout, moose antler, venison sausage, caribou blood sausage, dried Arctic flounder, dried sea bream, caribou lichen, meadow onion stems and seed heads, dried wild crowberries and geothermal Arctic sea salt against a deer hide backdrop.
By LIGAYA MISHAN

Call It Friendsgiving, Call It Podsgiving, Just Don’t Forget the Green Beans
Thanksgiving is even more of a logistical puzzle this year, and some people are solving it differently.
By COURTNEY RUBIN

THE FIX
A Dining Room That Celebrates Every Meal
Even with a socially distant Thanksgiving around the corner, you can create a dining room that lives up to the food you’re serving.
By TIM MCKEOUGH

Solo on the Holiday? Reach Out
Single people make up one third of all American households and finding ways to celebrate this Thanksgiving means taking action ahead of time.
By ANNA GOLDFARB

How to Scale Down Your Favorite Thanksgiving Recipes
Here are some tips for adapting beloved dishes for a smaller gathering.

Instead of a whole turkey, you can choose to cook just a part of the turkey, like the thighs.
By MELISSA CLARK

A GOOD APPETITE
A Sweet, Simple Menu of Thanksgiving Recipes for Two
Tiny is the new big this holiday season, and making a small meal can be just as festive — and a whole lot easier — than a feast.

Clockwise from left, maple-roasted squash, sautéed greens with smoked paprika, herby bread-and-butter stuffing, and turkey thighs with pickled cranberries and onions.
By MELISSA CLARK

FRONT BURNER
Maybe Just Get the Turkey Leg This Year
Dickson’s Farmstand Meats in Chelsea Market now sells turkey leg confit, for an understated, but festive celebration.

Confit turkey legs, $28 each, Dickson’s Farmstand Meats, Chelsea Market, 75 Ninth Avenue, lower level (15th Street), 212-242-2630, dicksonsfarmstand.com.
By FLORENCE FABRICANT

FRONT BURNER
A Sparkling Dessert Collaboration
Jeni’s Splendid Ice Creams and Chandon have teamed up on a new sparkling berry punch sorbet for the holidays.

Jeni’s Sparkling Berry Punch Featuring Chandon, $12 a pint, jenis.com.
By FLORENCE FABRICANT

FRONT BURNER
An Ancient Grain Flour for Your Pie Crust
This gluten-free flour from the chef Thomas Keller’s company can be used, as the brand says, measure for measure.

Cup4Cup Ancient Grains, $13.99 for two pounds, cup4cup.com.
By FLORENCE FABRICANT

FRONT BURNER
You’ll Want to Dig Into These Pumpkins
These new lidded pumpkin bowls from Sur La Table add some joy to the Thanksgiving table.

Pumpkin bowl with lid, $12, surlatable.com.
By FLORENCE FABRICANT

16 Thanksgiving Sides to Make You Forget About the Turkey
We all know they’re the best part of the meal.
By KRYSTEN CHAMBROT

The Crunchiest, Creamiest, Tangiest Brussels Sprouts
The unfairly maligned vegetable gets an update with creamy labneh and irresistible pickled shallots.

By Nik Sharma

From pizzas to smoothies: 10 unexpected and delicious ways with brussels sprouts
After years as pariahs, these little marvels are now the nation’s favourite green vegetable. Here are 10 imaginative ways to make the most of them – without waiting for Christmas

Stuart Heritage

Start a New Tradition With Your Thanksgiving Potatoes
For faster, more flavorful Thanksgiving potatoes, do as J. Kenji López-Alt does, and stir-fry them.

By J. Kenji López-Alt

12 Easy Recipes for a Thanksgiving Beginner
These simple dishes will set you up for a spectacular meal.
By MARGAUX LASKEY

The Buttermilk-Brined Turkey of Your Thanksgiving Dreams
Every November, people ask Samin Nosrat if her beloved roast chicken recipe works with turkey. She decided to find out.

YouTube Video
By Samin Nosrat

Our Food Staff’s 21 Favorite Thanksgiving Recipes
Reporters and editors shared the holiday dishes they love. Here are their recommendations.
By EMILY FLEISCHAKER

Food
From pasta pies to caramel bars: Yotam Ottolenghi’s pumpkin recipes
This year’s pumpkin blowout features a kabocha pasta pie, a spicy roast pumpkin with tahini sauce and a rich take on millionaire’s shortbread
Yotam Ottolenghi

You Deserve This Pasta
Alexa Weibel’s mushroom ragù might be a little over the top for a Wednesday, but it’s absolutely worth it.
By EMILY WEINSTEIN

12 Thanksgiving Desserts Worth Saving Room For
Here’s what you need to make the end of the meal shine.

1. Brandied Pumpkin Pie
2. Skillet Caramel-Apple Crisp
3. Carrot Cake
4. Bourbon Pecan Pie
5. Cranberry Curd Tart
6. Sweet Potato Pie
7. Pecan Pie Truffles
8. Apple Pie
9. Pumpkin Cheesecake Bars
10. Crème Brûlée Pie
11. Pumpkin Layer Cake With Caramel Buttercream
12. Tart Lemon Pie
    By KRYSTEN CHAMBROT

The Right Apple Pie for a Pandemic Thanksgiving
From choosing the apples to shaping the dough, Genevieve Ko finds ways to modernize this comforting classic.

Use as many varieties as you can in this mixed apples pie.
By Genevieve Ko

Holiday Flavors on Ice
Bend the dessert rules this Thanksgiving: Skip the pie and churn some festive ice cream or sorbet instead.

Toasted pecans are tossed with maple syrup before they’re mixed into a French vanilla ice-cream base.
By Florence Fabricant

This Is the Best Poundcake
Keith Lee, a son of Otis Lee, who ran Mr. Fofo’s Deli in Detroit, shared his father’s famous recipe. Make it soon.

YouuTube Video
By SAM SIFTON

How to live now
Walking
Beat the cold: 17 delicious piping hot drinks to put in your flask for long winter walks
From slow-cooked hot chocolate to mulled wine, and foolproof tea and coffee, here are gallons of warming wonders for those frosty treks
Stuart Heritage

FRONT BURNER
A Cocktail Timesaver for Turkey Day
High West, a Utah distillery, sells two bottled cocktails worthy of holiday enjoyment.

High West Barrel Finished Old-Fashioned and Manhattan, $50 each, highwest.com.
By FLORENCE FABRICANT

WINES OF THE TIMES
Good Wines Won’t Fix Thanksgiving, but They Couldn’t Hurt
Refreshing and Ready for Thanksgiving

White Wines

★★★ Lioco Sonoma County Chardonnay 2018 $22
Tangy, textured, energetic and balanced, with earthy, stony, floral and citrus flavors.

★★★ Julian Haart Mosel Riesling “1,000L” 2018 One Liter $24
Lively, bold and rich, with floral and mineral flavors. (Vom Boden, Brooklyn, N.Y.)

★★★ Gia Coppola Lake County Orange Riesling 2019 One Liter $25
Pretty orange wine, with an amber color, flavors of dried fruits and flowers, and a light touch of tannins.

★★★ Domaine les Aphillanthes Côtes du Rhône Clémentia Blanc 2019 $20
A “sunny wine,” as Julia Moskin put it, with flavors of tropical fruits, flowers and a kiss of honey. (Weygandt-Metzler, Unionville, Penn.)

Red Wines

★★★ Castello di Verduno Verduno Basadone 2018 $24
Fresh and lively, with bright, spicy, incisive flavors of purple fruits, earth and a touch of citrus. (Polaner Selections, Mount Kisco, N.Y.)

★★★ Franck Balthazar Selections Côtes du Rhône 2018 $22
Lively, spicy and fresh, with earthy, peppery flavors. (Savio Soares Selections, New York)

★★★ Forlorn Hope Queen of the Sierra Rorick Heritage Vineyard Calaveras County 2017 $22
Bright, fresh and energetic, with complex flavors of red fruits and herbs.

★★★ Hound’s Tree High Wire North Fork of Long Island Pinot Noir NV $23
Light-bodied, with lively flavors of red fruits and a touch of refreshing bitterness.
By Eric Asimov

Chairman of Elite Wine Group Resigns Amid Its Sexual Harassment Scandal
Devon Broglie is the latest figure in the Court of Master Sommeliers to be accused of an inappropriate relationship.
Devon Broglie resigned Friday as chairman of the board of the Court of Master Sommeliers, Americas. The group is in turmoil following sexual misconduct allegations against at least 11 members.
By Julia Moskin

When Wine Is More Than Just a Drink
The winemaker Taras Ochota, who died in October, created unique wines that were a touchstone for our Australia critic.

Taras Ochota, an idiosyncratic South Australia winemaker who named all of his wines after bands and songs, died last month at 49.
By Besha Rodell

UKRAINE DISPATCH
A New Front Opens in the Russia-Ukraine Conflict: Borscht
“A lot of things were taken away from Ukraine, but they will not take our borscht,” said a chef who is leading a drive to recognize the soup as a Ukrainian cultural heritage.

Olha Habro, 76, preparing borscht in Borshchiv, Ukraine.
By Maria Varenikova and Andrew E. Kramer

If Restaurants Go, What Happens to Cities?
Restaurants have been crucial in drawing the young and highly educated to live and work in central cities. The pandemic could erode that foundation.
By Eduardo Porter

The International Space Station: 20 Years of Promise, Peril and Fun
The need for caffeine was the mother of invention.

Donald Pettit demonstrated his zero-gravity coffee cup on the space station in 2008.
By Mary Robinette Kowal

A Vegetarian Chef’s Flavor-Packed Quarantine Snack
Amy Chaplin, best known for her plant-based cookbooks, shares a recipe for onigiri, something she often makes for herself.

Chaplin’s take on the dish is inspired by her memories of eating at the original Iku Wholefood, a pioneering macrobiotic cafe in Glebe, Australia, as a teenager in the ’90s.
By Kari Molvar

The Original Nachos Were Crunchy, Cheesy and Truly Mexican
Ballpark and Tex-Mex nachos are both ubiquitous in the United States. But the original version is deeply rooted in the borderlands and Mexican home cooking.

Ignacio Anaya, a maître d’hôtel at a restaurant in Piedras Negras, in Coahuila, Mexico, created nachos in 1940. The original recipe has just three elements: tortilla chips, cheese and pickled jalapeños.
By Pati Jinich

The Many Lives of Lentils
In stew, in pasta or in a bright, vegetarian loaf, there’s much to be done with this trusty legume, David Tanis writes.

From left, a brightly spiced lentil loaf, a smoky lentil stew and a pasta with lentils and fennel.
By David Tanis

A GOOD APPETITE
Looking for Comfort? Turn to This Beef Stew
Homey, savory and soothing, this beef stew made with ale and red onions tastes even better the next day.

Serve this beef stew with a starch, like egg noodles or polenta, to sop up its juices.
By Melissa Clark

Comfort Food Recipes to Help You Feel Better
Send in the carbs.

By The New York Times

Election Cake, a Forgotten Recipe, Rises Online
Searches for this cake, which dates to colonial times, are gaining steam ahead of Election Day.

A recipe for election cake appeared in “American Cookery,” a cookbook published in 1796.
By Becky Hughes

Tasting History — Election Cake with Q&A

Elite Wine Group Suspends Master Sommeliers
After recent sexual harassment allegations by many women, the Court of Master Sommeliers has apologized and announced next steps.

The Court of Master Sommeliers confers the most prestigious title in American wine.
By Julia Moskin

The Wine World’s Most Elite Circle Has a Sexual Harassment Problem
The Court of Master Sommeliers confers high honors, but many women candidates say they’ve paid a steep price.

From left, Liz Mitchell, Jane Lopes, Victoria James and Courtney Schiessl say they experienced sexual harassment as candidates for the Court of Master Sommeliers.
By Julia Moskin

RUSSIA DISPATCH
In Russia’s Idyllic Wine Country, Dark Tales of Dreams Dashed
A verdant slice of southern Russia evokes Tuscany and produces surprisingly magical wine. But bureaucratic nightmares and police raids intrude on the aspirations of upstart vintners.

Collecting grapes at Yannis Karakezidi’s vineyard outside Anapa, Russia.
By Anton Troianovski

TRILOBITES
Sharks Wash Up on Beaches, Stabbed by Swordfish
The discovery of impaled sharks on Mediterranean shores backs up old fishermen’s tales of the marine predators dueling with swordfish.
Evidence suggests sometimes a swordfish really is a fish with a sword.
By Joshua Sokol

TIMES INSIDER
Giving Recipe Creators Their Due
The NYT Cooking team created a new way to credit the original sources of recipes. But applying the change to The Times’s vast archive of dishes took months of collaboration.
About 20 percent of recipes on NYT Cooking have been adapted for home cooks from another source, like the recipe for this stuffing from Marilyn Monroe.
By Elisha Brown

Share Your Story of Keeping America Fed
We want to hear from farmers, meatpackers, grocers and other essential workers who have kept the country fed throughout the pandemic.
By The New York Times

Cupcake caterpillar and super-gooey brownies: David Atherton’s easy bake recipes for children

Banana cupcakes, rich brownies and an upside-down sponge – three simple cakes for young bakers to make their own
David Atherton

What cooking skills should children learn?
What sort of tasks in the kitchen should kids know how to do at different ages?
Anna Berrill

FRONT BURNER
This Chile Crisp Has a Momofuku Pedigree
The Momofuku Culinary Lab now sells the condiment to drizzle over ice cream or spice up a main course.

Credit…Andrew Bezek
Momofuku Chili Crunch, $10 for 5.3 ounces, peachykeen.momofuku.com.
By Florence Fabricant

FRONT BURNER
A West Coast Kouign-Amann
Manresa now ships its crackly Breton confection nationwide, just in time for a holiday dessert table.

Kouign-Amann, $60 for two, manresabread.com.
By Florence Fabricant

FRONT BURNER
Culinary Historians Turn to Zoom
Ben Katchor, the author of “The Dairy Restaurant,” will discuss his book virtually with the Culinary Historians of New York.

Ben Katchor talk, 6:30 p.m., Nov. 16, free for members, $10 for nonmembers and guests, culinaryhistoriansny.org.
By Florence Fabricant

FRONT BURNER
For a Cheese Lover, Two New Books
Anne Saxelby and Alexandra Jones have written informative cheese guides, and the books complement each other.

“The New Rules of Cheese: A Freewheeling and Informative Guide” by Anne Saxelby (Ten Speed Press, $14.99); “Stuff Every Cheese Lover Should Know” by Alexandra Jones (Quirk Books, $9.99).
By Florence Fabricant

Take Comfort in Pumpkin This Season
You can roast, purée and bake with them. (And don’t forget the seeds.)

Samantha Seneviratne’s pumpkin bread is an unfussy classic.
By Margaux Laskey

Finding Strength in Sofrito in Puerto Rico
Hardship and hurricanes have shaped the island’s food for centuries. But chefs and home cooks make magic with whatever ingredients they have.

The chef Natalia Vallejo, at her home in Cayey, P.R., closed her San Juan restaurant, Cocina al Fondo, because of Covid-19. She is constantly cooking at home and planning for a future when she can be back in a restaurant kitchen.
By Von Diaz

You’ll Definitely Want to Keep This Savory Sauce on Hand
Rich with roasted red pepper, it’s excellent alongside a giant couscous cake, or any other pantry meal.

Giant couscous cake with roasted pepper sauce.
By Yotam Ottolenghi

Capturing the Heat and Crunch of Indonesian Cooking
In “Coconut & Sambal,” the chef Lara Lee leads a culinary expedition through one of the most populous countries in the world.

A recipe for nasi goreng, a staple Indonesian fried rice dish, appears in the new cookbook “Coconut & Sambal,” by the chef Lara Lee.
By Kayla Stewart

A GOOD APPETITE
This Dessert Goes Out to the Crust Lovers
Galettes offer a better ratio of crust to filling than pie, and this one delivers a rich maple-pecan frangipane wrapped up in plenty of buttery, flaky pastry.

Maple-pecan galette with fresh ginger.
By Melissa Clark

Sorted Foods does a cook off on an English Breakfast (one chef at 2.50 and one normal at 15.00 pounds)

Seasons Change. Classic Drinks Do, Too.
The hot toddy and mulled wine get an update to meet cooling, but still not quite cold temperatures.

A modern hot toddy.
By Rebekah Peppler

THE POUR
How Income Inequality Has Erased Your Chance to Drink the Great Wines
Benchmark bottles were always a splurge. But an increasing concentration of wealth has put them out of reach for all but the richest connoisseurs.
By Eric Asimov

Cecilia Chiang, Who Brought Authentic Chinese Food to America, Dies at 100
With her famed Mandarin restaurant in San Francisco, she enticed diners with the dishes she grew up with, leaving the American chop suey and chow mein era far behind.

Cecilia Chiang at her home in San Francisco in 2019. As a daughter of wealth, she fled the Japanese during World War II, traveling nearly 700 miles on foot, before arriving in San Francisco.
By William Grimes

MEXICO CITY DISPATCH
2 Broke Artists Started a Bakery at Home. It’s a Pandemic Hit.
They didn’t have an oven. Their apartment resembled Santa’s workshop set up in a dorm room. But two rookie bakers are thriving in Mexico City, where food and entrepreneurism go hand-in-hand.

David Ayala-Alfonso, center, and Andrea Ferrero boxing up their cakes and brownies in Mexico City this month. They recently hired Yorely Valero, left, to help them in the business.
By Natalie Kitroeff

FEATURE
The Fed-Up Chef
Gaggan Anand turned his Indian restaurant in Bangkok into a pilgrimage site for globe-hopping foodies. So why, even before the pandemic hit, was he willing to give it up?

“If you are here to judge me,” Gaggan Anand says, “you are in the superwrong restaurant.” Credit…Amanda Mustard for The New York Times
By Sheila Marikar

The Promise of Pawpaw
Issues like climate change, economic inequity and access to food have brought more attention to this creamy fruit and its resilient tree.

Devon Mihesuah, a professor of native history and culture at the University of Kansas, holding the ancient, native North American fruit tree still found across most of the eastern half of the United States.
By Rachel Wharton

How to Grow (and Eat) a Pawpaw
When to plant and when to harvest this native North American fruit.

Pawpaws produce filling fruits that are creamy when ripe and taste like a blend of banana, pineapple and mango.
By Rachel Wharton

EAT
This Tuna-Salad Sandwich Is Julia Child-Approved Lunch

By Dorie Greenspan

A GOOD APPETITE
A Childhood Favorite Reimagined
Harissa and lamb, pork and fennel, and vegan mushroom with leeks and farro make sophisticated fillings for the humble Australian sausage roll.

These Australian sausage rolls are inspired by those made at Bourke Street Bakery near Madison Square Park in Manhattan.
By Melissa Clark

FRONT BURNER
Wear Your Heart on Your Feet
For lovers of all things sprinkles, there’s a new shoe collaboration between Vans and Flour Shop.

By Florence Fabricant

FRONT BURNER
Brush Up Your Pie Skills
The cookbook author Kate McDermott teaches a series of pie-making classes online, via the 92nd Street Y.

Kate McDermott, right, will share her pie skills virtually in a series of classes at the 92nd Street Y.
Intro to Making Pies With Kate McDermott, Oct. 26, Nov. 2, Nov. 9, 6:30 to 8 p.m., $120, 92Y.org, 212-415-5500.
Florence Fabricant

A ‘Perfect’ Chocolate Chip Cookie, and the Chef Who Created It
The British pastry chef Ravneet Gill ran countless tests to arrive at her version of the classic recipe.

The dough is rolled into balls right away, as opposed to chilling it first, giving these chocolate chip cookies gentle domes in the center.
By Charlotte Druckman

In Trying Times, 20 Wines Under $20 That Revive and Restore

If you are tired of drinking the same old thing, these bottles, from nine different countries, represent the wide range of great values now available.

Dautel Württemberg Weissburgunder Trocken 2017 $15.99
Pedro Parra y Familia Secano Interior Itata Vinista País 2018 $15.99
Fabre Montmayou Mendoza Cabernet Franc Reserva 2019 $16
Domaine de la Bastide Côtes du Rhône 2018 $16.96
Storm Point Swartland Chenin Blanc 2019 $16.99
Château la Grolet Côtes de Bourg 2017 $17.96
A Los Viñateros Bravos Itata Pipeño Tinto 2019 1 liter $17.99
Trediberri Dogliani Bricco Mollea 2019 $17.99
Foxglove Paso Robles Zinfandel 2016 $18
Roca Altxerri Getariako Txakolina Camino 2019 $18.99
Matthiasson Napa Valley Chardonnay Village 2019 $18.99
Bodegas Hermanos Peciña Rioja Blanco Señorío de P. Peciña 2018 $19
Bodegas Yuste Aurora Manzanilla NV 500 milliliters $19.99
Keller Rheinhessen Riesling Trocken 2019 $19.99
Aslina by Ntsiki Biyela South Africa Cabernet Sauvignon 2017 $19.99
Compañía de Vinos del Atlántico Vara y Pulgar Vino de la Tierra de Cádiz Tintilla 2015 $19.99
Casa de Saima Bairrada Baga Bruto 2017 $19.99
Feudo Montoni Sicilia Nero d’Avola Lagnusa 2017 $19.99
Chiara Condello Romagna Sangiovese Predappio 2017 $19.99
Xavier Weisskopf Le Rocher des Violettes Vin de France Chenin 2019 $19.99

By Eric Asimov

Hot Toddy Season Comes Early This Year
Outdoor seating and dropping temperatures have created a demand for warming cocktails at New York City bars.

The Manhattan bar Dante has a Blue Blazer, a 19th-century flaming whiskey drink.Credit…Jeenah Moon for The New York Times
By Robert Simonson

A Disrupted Thanksgiving Leaves the Turkey Business Guessing
Without big gatherings, will Americans buy whole birds? Smaller ones? Just parts? Farmers and retailers are already placing their bets.

John Peterson, a farmer in Cannon Falls, Minn., is trying to anticipate what customers who travel to his family’s Ferndale Market for their Thanksgiving turkeys will want during a holiday changed by the pandemic.
By Kim Severson

Where’d I Stash That Chocolate? It’s Easy to Remember
People were more likely to remember the locations of high-calorie foods they’d smelled or tasted than the locations of low-calorie foods.
Nicholas Bakalar

Pilgrim’s Pride to Pay $110 Million to Settle Charges of Fixing Chicken Prices
The Justice Department said the company helped fix the price of chicken and passed the cost to consumers.

The Pilgrim’s Pride plant in Cold Spring, Minn. In June, the company’s then-chief executive was charged with price fixing.
By Eshe Nelson and Carlos Tejada

EAT
The Evolution of the Onion Sandwich

By Tejal Rao

You Won’t Want to Share This Roasted Cauliflower
Olives, crispy Parmesan and pancetta bring out the vegetable’s gentler, most irresistible side.

By Melissa Clark

FRONT BURNER
A Wine Dispenser for Your Counter

The Boxxle, which holds four bottles of wine or the wine bladder from a box wine, conveniently dispenses wine whenever you need it.
Boxxle, $99; replacement bags, $9.99 for three; boxxle.com.
By Florence Fabricant

WINE SCHOOL
For Northern Rhône Reds, It’s Not the Age but the Emotions
By Eric Asimov

NONFICTION
A Life of James Beard Stocked With Tasty Morsels

James Beard in his kitchen in 1961, demonstrating how to flambé. He won the trust of readers as an “unfussy bon vivant, as much in love with a good club sandwich as he was with veal Oscar.”
By Ligaya Mishan

THE MAN WHO ATE TOO MUCH
The Life of James Beard
By John Birdsall
Illustrated. 449 pp. W.W. Norton & Company. $35.

FOOD MATTERS
When Invasive Species Become the Meal
Is dining on nature’s predators an act of environmentalism — or just a new way for humans to bend the world to our will?
By Ligaya MishanPhotographs by Kyoko Hamada

How to Build a Better Dinner
To be a faster, more creative cook, take a cue from restaurant chefs, J. Kenji López-Alt suggests, and rely on culinary building blocks.

By J. Kenji López-Alt

A GOOD APPETITE
Twice the Cooking, but Boundless Flavor
Buttery swordfish pairs with eggplant that’s been broiled, then simmered until it collapses in a velvety heap in this sophisticated weeknight dinner.

Swordfish with twice-cooked eggplant and capers.
By Melissa Clark

FRONT BURNER
Goat Milk Caramel to Swirl Over Ice Cream or Into Coffee
Table Mountain sells four flavors of rich caramel from its farm near Boulder, Colo.

Credit…Max Hofert at Max Hofert Design.
Table Mountain Farm goat milk caramel, 5-ounce jar, $9.50; set of four 2-ounce jars, $20; tablemountainfarm.com.
By Florence Fabricant

THE POUR
California Fires Take a Deep Toll on Wine Country
Beyond the financial cost of the destruction in Napa Valley is the emotional price, as wine that’s been nurtured from vineyard to barrel flows down the drain.

Red grapes scorched by fires at Chateau Boswell in St. Helena, Calif. Many Napa wineries had not completed their harvest before the fires struck.
By Eric Asimov

Jim Murray, a Top Whiskey Critic, Faces Accusations of Sexism
Several distillers and retailers have severed ties to the British writer, after complaints surfaced about the treatment of women in his books and at events.
By Clay Risen

Warm Up With Cider Cocktails
With fresh or hard cider on hand, you have the makings of all sorts of drinks.

Mulled apple cider cocktails
By Florence Fabricant

THOSE WE’VE LOST
James Helferich, Artist in the Food World and Prison Chef, Dies at 75
A classically trained cook, Mr. Helferich worked at marine theme parks in Florida, enthralling his co-workers with his skill as an ice and butter sculptor. He died of the novel coronavirus.

James Helferich with his daughter, Jessica. He was a master creator of ice and butter sculptures when he worked in the hospitality business. He was later director of food services for a Florida prison.
By Penelope Green

Paris Chef Commits Suicide After Assault Allegations, Family Says
Taku Sekine, 39, famous for his restaurants, Dersou and Cheval d’Or, had faced recent accusations of sexual violence.

The chef Taku Sekine at his restaurant Dersou in 2016.
By Norimitsu Onishi

TRILOBITES
Aromatherapy in the Apiary Is What Bees Need
Honeybees were better at pollinating crops after scent training.
By MATT KAPLAN

Are Mushrooms the Future of Wellness?
Long thought to have medicinal benefits, fungi including reishi, lion’s mane and chaga are gaining popularity in the wellness world.
By ARDEN FANNING ANDREWS

FOOD MATTERS
Mushrooms, the Last Survivors
Neither plant nor animal, mushrooms have confounded humans since ancient times. Now, they’re a reminder of our tenuous place in an uncertain world.
By LIGAYA MISHAN

Beard Foundation Will Announce a Few More Awards, Despite a Vow Not To
After declaring that giving awards was not ‘the right thing to do’ this year, the group will name three design honorees, adding new confusion to the process.
By PETE WELLS

The Perfect Afternoon Snack Has Arrived
With its sunny lemon glaze, this one-bowl carrot loaf cake is as easy to eat as it is to make.

There is something irresistible about a carrot cake topped with a citrus glaze.
By Yossy Arefi

EAT
A Dish That Reflects Our Nation: Okra Soup

This simple Gullah Geechee dish emphasizes the freshness of its ingredients — representing at least four continents and five spiritual traditions.
By SAMIN NOSRAT

Pandemic Baking Just Got Weirder

Artists are crafting kooky, made-from-scratch cakes to exhibit on Instagram.
By EMMA ORLOW

FROM THE PANTRY
5 Recipes That Are a Sure Thing in an Uncertain Time
Started as a response to the pandemic, Melissa Clark’s From the Pantry series says goodbye.
Corn Polenta With Baked Eggs
Colcannon With Crispy Leeks
One-Pan Tuna-White Bean Casserole
One-Bowl Chocolate-Mayonnaise Cake
Simple Roast Chicken With Greens (and Stock)
By MELISSA CLARK

This Spinach-Potato Pie Feels Like a Hug

This reassuring dish is just what we need right now, Yotam Ottolenghi writes.
By YOTAM OTTOLENGHI

FRONT BURNER
Persian Spices From the Source

The cookbook author Louisa Shafia now sells a kit of nearly a dozen seasonings like dried lime powder and barberries.
Feast Persian Spice Kit, $51, feast-by-louisa.myshopify.com.
By FLORENCE FABRICANT

FRONT BURNER
A New Book Captures the Flavors of Southeast Asia

The chef Leah Cohen offers detailed recipes in her first book, “Lemongrass & Lime.”
“Lemongrass & Lime: Southeast Asian Cooking at Home” by Leah Cohen with Stephanie Banyas (Avery, $35).
By FLORENCE FABRICANT

CANADA DISPATCH
Canada’s Napa Valley Seeks Elusive Audience: Canadian Wine Drinkers

British Columbia’s wines are improbably being embraced by wine snobs around the world. But legal restrictions, and regional biases, are getting in the way at home.
By DAN BILEFSKY

FRONT BURNER
Champagne, Because You’re Worth It

A new blanc de noirs Champagne from Bollinger should be popped for any celebration.
Bollinger PN VZ 15 NV, $104.95 for 750 milliliters, sherry-lehmann.com.
By FLORENCE FABRICANT

TRILOBITES
The Hidden History Baked Into a Cooking Pot

An experiment with unglazed clay pots hinted at how much archaeologists can learn about ancient cultures from cooking vessels.
By KATHERINE KORNEI

THE WORLD THROUGH A LENS
Vivid Street Scenes From Salvador, Brazil
After living for nearly half a decade in the capital city of the Brazilian state of Bahia, a photographer offers an intimate look at a city where the act of celebration is indelibly ingrained.
By STEPHANIE FODEN

FRONT BURNER
A Fusilli Made for Chianti

There’s a new gluten-free pasta on the block: Fava beans power this fusilli from Explore Cuisine.
By FLORENCE FABRICANT

FRONT BURNER
Cookbook Celebrates 19th Amendment

The free digital cookbook from the American Bar Association features recipes from judges and lawyers.

“The Nineteenth Amendment Centennial Cookbook: 100 Recipes for 100 Years,” American Bar Association Commission on the Nineteenth Amendment, free, 19thamendmentcookbook.com.

By FLORENCE FABRICANT

ONE GOOD MEAL
A Late-Summer Tomato Sauce — and a Candle to Go With It

The skin-care line founders Matthew Malin and Andrew Goetz share their aromatic take on a classic recipe.
By NICK MARINO

‘If it has an ingredient in the name, avoid it’: Adam Liaw on the kitchen appliances you’ll actually use
From air fryers to garlic peelers, kitchen gadgets promise to make life easier – but some shiny buys are destined to gather dust in the drawer
Adam Liaw

Today Is for Nachos
Find comfort in the easy favorite.
By SAM SIFTON

A Crop of Kitchen Gardens From Chefs Around the Globe
Meet five participants in the Kitchen Farming Project, which provides a loose “recipe” for a garden conceived by the chef Dan Barber.
By AMELIA NIERENBERG

Cook’s Country Gets a New Editor, Toni Tipton-Martin

Her appointment at the America’s Test Kitchen magazine comes as the food media addresses racial inequality.
By KIM SEVERSON

The Perfect Moment for Vegan Tacos

Hibiscus asada, vegetable trompos and nutty chorizos — thanks to creative cooks in Los Angeles, meatless tacos are thriving in the pandemic era.
By TEJAL RAO

AT HOME NEWSLETTER
Keep Track of the Tiny Details
They’ll unlock a cascade of memory in the future.
By MELISSA KIRSCH

A GOOD APPETITE
This Is the Path to Perfect Weeknight Shrimp
This twist on a buttery, garlicky scampi gets a sweet-tart lift from burst Sungold tomatoes and tangy fresh lime.

Adding a handful of tomatoes to this take on shrimp scampi makes for a bright, full-flavored meal that’s speedy and complex.
By Melissa Clark

COOKING CLASS
A Jewelry Designer’s Prized Family Vegetable Recipe

When Beth Bugdaycay serves her favorite green beans, she is not only feeding her own family but paying tribute to her husband’s Turkish heritage.
By MARIAN BULL

The T List: Five Things We Recommend This Week
Walter Price paintings, three-legged chairs — and more.

AT HOME NEWSLETTER
Endless Summer vs. Hurry-Up Fall
New season, new concerns, new ways of coping.
By MELISSA KIRSCH

FROM THE PANTRY
A Cheesy Toast to Dream About

This riff on Welsh rarebit puts that wilting spinach in the fridge to use in a creamy, verdant lunch.
By MELISSA CLARK

THE POUR
After 43 Years, the Wine Sentinel of the River Café Stands Down

Joseph DeLissio, “a blue-collar kid in a white-collar job,” saw the rise of American wine culture and put together an ever-changing, world-class list.

That Mr. DeLissio got involved with wine at all was something of a surprise, not least of all to him. He was born in Marine Park, Brooklyn, in November 1954. His father ran a neighborhood bar in Bensonhurst where wine was an afterthought.

“Wine was what my father’s friends drank when they went on the wagon,” he said. “It wasn’t considered drinking.”

By ERIC ASIMOV

FRONT BURNER
A Los Angeles Winemaker Heads in a New Direction

The vintner Mark Blatty has experimented with a white wine blend, Aurora, after focusing on reds.

Aurora, $37, red wines $45 to $100, byronblatty.com.

By FLORENCE FABRICANT

7 Ways the Pandemic Has Changed How We Shop for Food
Oranges and frozen foods are being snapped up. Shelves have fewer choices. And customers are steering their carts in surprising new directions.

Jennifer Flanigan loading up a cart at a Kroger store in West Chester, Ohio. Like many shoppers, she goes to the store less often but buys more when she does — something grocers think will continue after the pandemic.

The pandemic has made Lizzie Bowman focus on stores that have good safety protocols and emphasize locally grown food, like her co-op in Minneapolis.
By Kim Severson

In Louisiana, Love for a Chinese Restaurant and Its Magnetic Owner
For years, Lucky Palace has drawn fans for its intriguing wine list. Now, they come to help their dear friend Kuan Lim in his time of need.

Kuan Lim started learning about wine in order to attract gamblers from the casinos that surround Lucky Palace, in Bossier City, La. He became a passionate expert, and is widely admired for his generosity and taste.
By Brett Anderson

The Elements of Wok Hei, and How to Capture Them at Home
The elusive smoky flavors and aromas of stir-fry can be achieved in your home kitchen. J. Kenji López-Alt shows you how.

One of the secrets to achieving wok hei in a home kitchen is a blowtorch.
By J. Kenji López-Alt

Tracing a Classic Jewish Dish Throughout the Diaspora
Tsimmes, a beef, carrot and sweet potato stew that is traditionally served at Rosh Hashana, slowly evolved over centuries and across continents.

By Joan Nathan

A GOOD APPETITE
Roast Chicken and Plums Make the Sweetest Sheet-Pan Meal
Easy, festive, and bursting with spiced, seasonal fruit, this late summer dinner should be made before plum season ends.

This sheet-pan dinner fits the bill for Rosh Hashana or any night when plums are at their peak.
By Melissa Clark