36 HOURS
36 Hours in Izmir, Turkey
Thousands of years of culture and history converge in this vibrant, coastal city known as the “Pearl of the Aegean.”
By ALEX CREVAR

Beyond the Classic Barbecue: Three Other Ways to Cook Outdoors
Chefs from different global culinary traditions demonstrate how they do it — not a hamburger or hot dog in sight.
Bread, pineapple, oranges and red cabbage cooking on chef Karla Subero Pittol’s South American-style brasero grill at her home in Los Angeles.
By Lauren Joseph

A GOOD APPETITE
This Is the Best Easy Use for Canned Tuna
Adding zucchini, tuna and loads of fresh herbs makes this dish light, bright and weeknight easy.

A simple pantry pasta gets a summery makeover thanks to some zucchini and fresh herbs.
By Melissa Clark

https://youtube.com/watch?v=qJQaPvExfto%3Fsi%3D0rfdklKwXMi__7G_

— OR —

https://youtube.com/watch?v=nNqlzBxGuaU%3Fsi%3D2soWEeJJ8DiZL2Qi

— OR —

Naomi Pomeroy, 49, Chef Who Made Portland a Dining Destination, Dies
Her refined palate and pursuit of excellence made her the city’s culinary matriarch, attracting diners and talent alike to Oregon. She died in a tubing accident.

By KIM SEVERSON

David Liederman, 75, Dies; Found Sweet Success With David’s Cookies
His innovative version of the chocolate chip cookie, studded with irregular pieces of dark Swiss chocolate, led to a chain of more than 100 stores worldwide.

David Liederman with a package of his refrigerated cookie dough in 1986. He valued his cookie business at around $35 million in the mid-1980s.
By FLORENCE FABRICANT

36 HOURS
Boston DePayWalled
By Jenna Russell Photographs by Simon Simard

THE DEPARTMENT OF ANALYTIC VOYEURISM
What Your Grocery Cart Says About You
We combed through a month’s worth of receipts from more than two dozen people across the U.S. to better understand our relationship to the food we buy.
By Priya Krishna, Tanya Sichynsky and Aliza Aufrichtig

An Easy, Beautiful Tomato Tart to Make All Summer Long
The New York-based, French-born chef Yann Nury updated his childhood favorite with cherry tomatoes and an olive oil crust.
The chef Yann Nury demonstrates how to make this simple summer dish.
(Recipe included)
By Lauren Joseph

Want a Cake to Impress? Make This Vietnamese Classic.
Showstopping bánh bò nướng, tinted jade from aromatic pandan paste, is both comfort and delight to whoever encounters it.

Using a Bundt pan, as Hannah Pham does for this recipe, creates more of a caramelized exterior to contrast against the airy inside.
By Genevieve Ko

The Pie I’ll Never Shut Up About

A buttermilk chess pie so good that it has followed a pastry chef around for more than a decade.
By Lisa Donovan

Boston in 36 Hours (DePayWalled)

36 HOURS
36 Hours in Dublin
Explore a whiskey renaissance, tour the country’s oldest public library and brave a brisk sea dip in the Irish capital.
By MEGAN SPECIA

How Healthy Is Watermelon?
It’s hydrating, to start. Here’s what else experts had to say about this warm-weather treat — along with some refreshing recipes.
By Caroline Hopkins

The Century-Long Saga of the Caesar Salad
The world-famous salad is the pride of Tijuana, Mexico. But 100 years later, no one can agree on who created it.

Tijuana, Mexico, plans to celebrate the 100th birthday of the Caesar salad, arguably the most famous salad in the world, on July 4.
By PATI JINICH

The Unexpected Trick to Grilling Better Hot Dogs
Millions of Americans will be eating hot dogs this week. Here’s a streamlined method with a final easy tweak to ensure yours sizzles and snaps.

Go with classic condiments or get creative with your hot dog toppings.
By ALI SLAGLE

Best hot dogs in America: We tested 15 popular brands
The search for the quintessential store-bought hot dog called for an epic taste test, and our top pick might surprise you.
Review by Maura Judkis

Summer Hot Dog Board (Quick Pickles, Potato Salad, Fried Onions, and more) | Recipe Drop | Food52

–OR — https://www.youtube.com/embed/dsCXAy7UxYU?si=JaaLyWMdYY-gEAjc

The Secret Behind a Beloved Palestinian Dessert
Mastic sap, also known as tears, enhance this light, creamy dessert.

By Ligaya Mishan

Sweet and spicy grilled shrimp is a five-ingredient, 30-minute meal
Gochujang and honey bring complexity to simple grilled shrimp.

Grilled Shrimp With Gochujang and Honey.
By Aaron Hutcherson

Snapchill canned coffee recalled in US over fears of botulism
Almost 300 products made by Wisconsin coffee maker are being recalled over risk they may contain deadly toxin
Edward Helmore

https://youtube.com/watch?v=Bl7kuC1IQ-g%3Fsi%3DvfEAA3PZLsia4pJY

TRAVEL 101
Do You Have Food Allergies? Here’s How to Travel Safely.
DePayWalled: https://www.nytimes.com/2024/06/25/travel/traveling-with-food-allergies.html?unlocked_article_code=1.2k0.gBpy.j0DmNLzELvtD&smid=url-share
Airlines, restaurants and hotels are all making travel easier for people with sensitivities to foods like peanuts, wheat and milk, but it’s still critical to be your own advocate.
By LISA MCCARTY

36 Hours in Portland, Maine
Find your favorite lobster shack, take a ferry to an island and linger in bookstores over a weekend in this classic New England destination.
DePayWalled: https://www.nytimes.com/interactive/2024/06/20/travel/things-to-do-portland-maine.html?unlocked_article_code=1.2E0.bObC.AGcb6B2_KlDC&smid=url-share
By CHELSEA CONABOY

CRITIC’S NOTEBOOK
Why Do We Love ‘The Bear’ So Much?
The grit, the merch, the biceps. Charting the cultural phenomenon that sparked new interest in the people behind the scenes at restaurants — or at least, in their stuff.
By Tejal Rao

From ma tiny hometown:
Bison meat in demand from North American Bison processing plant
By Maiya Fleck

A GOOD APPETITE
A Stuffed Pepper Recipe That Goes Hard on Spiced Chickpeas
Blanketed with cheese, this filling recipe is perfect for summer and surprisingly light.

Chili powder, the kind you’d use for chili, is a shortcut to flavor in this easy recipe.
By Melissa Clark

This Easy Brunch Dish Feels Like a Trip to Italy
Crisp on the outside, tender on the inside, savory farinata brings a taste of the Mediterranean coast to your kitchen.

Add heft to your farinata, a savory chickpea pancake, by topping it with vegetables and cheese.
By Brian Levy

Dreamy, Creamy Coconut-Lime Rice With Peanuts
For when you want the lightness of a salad but the comfort carb-iness of rice.

Christian Reynoso’s creamy coconut-lime rice with peanuts.
By MIA LEIMKUHLER

It’s Called the Best Gazpacho Because It Is the Best Gazpacho
Julia Moskin’s five-star recipe is simple, salty, thick and smooth — a coolly satisfying remedy for summer’s sluggish heat.
By EMILY WEINSTEIN

(The REAL World’s Best Gazpacho Recipe:
Meera Sodha’s vegan recipe for gochujang gazpacho
Take the classic Andalusian gazpacho on a trip to Korea for a liaison with some spicy pepper paste and a pear, then serve with garlicky croutons
Meera Sodha)

How America Became the Capital of Great Pizza
Since the early 2000s, the variety and quality of pizza made by ambitious chefs all over the country have only gotten better.
By Brett Anderson

22 of the Best Pizza Places in the United States
From Southern California to the Mississippi Delta to the Pacific Northwest, the bounty of great pies has never been bigger.

By THE NEW YORK TIMES

How a Cake Became a National Obsession
For many Jamaicans, lychee cake is the taste of celebration. Its origin tells the history of Chinese immigration to the Caribbean island.

Selena Wong devised her lychee cake recipe 36 years ago.
23h agoBy RAMIN GANESHRAM

THE POUR
In Defense of Wine
Sales are down, and health concerns are up. But wine’s history of providing beauty, joy and affirmation should not be forgotten.
By Eric Asimov

Silvano Marchetto, Owner of Glitzy Greenwich Village Trattoria, Dies at 77
Da Silvano was a celebrity hangout, drawing boldface names like Madonna, Barry Diller and Yoko Ono. It was often referred to as the downtown Elaine’s.

Silvano Marchetto in 1981 in his Greenwich Village restaurant, Da Silvano. It was mentioned so often on Page Six that he was asked if he owned The New York Post.
By Alex Vadukul

USDA suspends avocado inspections in Mexican state over security fears
The USDA’s avocado inspections in Michoacan are suspended until security issues are resolved, the AP reported. Mexico makes up 89 percent of U.S. avocado imports.
By Victoria Bisset

The flaming-hot Korean noodle brand going viral and making millions
Buldak — or “fire chicken” — noodles are the latest South Korean cultural export to take over the world. A recent ban in Denmark pushed them further into the spotlight.
By Kelly Kasulis Cho

Oxtail Is Gaining Fans. Not Everyone Is Happy About That.
The tender-stewed cut is being pushed to the culinary forefront by creative chefs and home cooks, leading to higher prices.

By Korsha Wilson

The Sweet Rewards of Bitter Melon
Asian American chefs are embracing the medicinal gourd anew.

A stir-fry of bitter melon and scrambled eggs is a home-cooked favorite of Chutatip Suntaranon, the chef of Kalaya in Philadelphia.
By Cathy Erway

A GOOD APPETITE
The Woman Who Created the Modern Cookbook
From her work with Julia Child, Madhur Jaffrey and Edna Lewis, Judith Jones revolutionized American cookbook publishing.

Judith Jones, the famed cookbook editor, was best known for discovering Julia Child, but she also set the stage for the modern cookbook.
By Melissa Clark

How to make the perfect borani – recipe
A delicious but varied Persian dip or side dish of aubergine, garlic, yoghurt and onion tested and bested by the expert hands of a perfectionist
Felicity Cloake

THE POUR
20 Wines Under $20, Hot Weather Edition
Bottles that are built for the heat: light-bodied, agile and low in alcohol, whether red, white, rosé or sparkling.

By Eric Asimov

Wine
From Lebanon to Spain, around the Med in wine
David Williams on wine

Warren Winiarski, Whose Fledgling Cabernet Bested the French, Dies at 95
His $6 bottle of Napa Valley cabernet won a historic tasting in Paris in 1976, astonishing connoisseurs and putting his Stag’s Leap winery on the map.

Warren Winiarski, the founder and longtime owner of Stag’s Leap Wine Cellars in Napa Valley. His winery has been an attraction for tourists and connoisseurs alike.
By Eric Asimov

James Kent, Chef Who Was Building a Restaurant Empire, Dies at 45
He had opened two restaurants and a cocktail bar in downtown Manhattan, and he was preparing for a big expansion backed by LeBron James.

James Kent in 2021. The Robb Report said investors saw him as “primed to become the next great American restaurateur.”Credit…Kris Connor/Getty Images for Nycwff
By Alex Traub

The Full List of the 2024 James Beard Chef and Restaurant Award Winners
Restaurants and chefs from Washington, D.C., Portland, Ore., and New Orleans took home top honors.

“Best Chef: Midwest (Iowa, Kansas, Minnesota, Missouri, Nebraska, North Dakota, South Dakota, Wisconsin)

Christina Nguyen, Hai Hai, Minneapolis”
By KIM SEVERSON

CRITIC’S NOTEBOOK
Are These Really ‘the World’s 50 Best Restaurants’?
The places on this year’s “50 Best” list are endurance tests, theatrical spectacles, monuments to ego and — the two most frightening words in dining — “immersive experiences.”
By Pete Wells

Don’t Call It an ‘Ethnic’ Grocery Store
As Asian groceries like H Mart, Patel Brothers and 99 Ranch expand, they are reshaping American eating habits, and the American grocery market.
By PRIYA KRISHNA and TOMMY KHA

CLIMATE COACH
The one vegan food that tastes just like the real thing
Scientists finally made fake cheese taste good.
Advice by Michael J. Coren

OPINION
GUEST ESSAY
Our Desire for Inexpensive Food Is Putting Us in Danger
By David Quammen

Is the Sugar Substitute Xylitol Safe for Your Heart?
New research suggests the sweetener is linked to health issues. Here’s what to know.
By Knvul Sheikh

Is aspartame bad for you? What we know about the sweetener’s health risks
Some studies link the popular soda sweetener to higher cancer risk, but the links are weak and questions remain
Jessica Fu

ASK KENJI
What Is the Best Way to Cut an Onion?
The cookbook author Kenji López-Alt dives deep into a question of his own, with computer models and all.
By J. KENJI LÓPEZ-ALT

Is Black Wine the New Orange?
Once maligned, teinturier grapes — and the inky drinks they produce — are finding new fans. Here are the bottles to try.
By BECKY COOPER

Can You Trademark a Potato? Take Our Food-Branding Quiz.
Whether a food brand gets special protection hinges on complicated (and not always consistent) legal calculations. How good are you at spotting a real trademark?
By KIM SEVERSON

Learn to Make the Juiciest Steak With This Hot Restaurant Trick
Basting your steaks with butter is the secret to perfectly cooked meat at home.

When this simple steak gets a quick butter baste, its center cooks gently and evenly, and its outside develops a beautiful bronze crust sticky with ginger, garlic and herbs.
By Eric Kim

A Pantry Pasta Perfect for the Season
Ali Slagle’s new lemon-garlic linguine is light, bright and ready for the bits and bobs of summer produce and herbs that need using up.
By MELISSA CLARK

‘Everyone Sat Stunned After the First Bite’
Chez Panisse’s blueberry cobbler has that effect.

By Mia Leimkuhler

How Healthy Are Avocados?
Here’s a highlight reel of their biggest nutritional benefits, plus delicious recipes to help you enjoy them.
By CAROLINE HOPKINS

The Most Delicious Way to Make Wild Salmon
Leaner than farmed fish and far more flavorful, wild salmon is in season now. Here’s how to cook and savor it.

Wild salmon is so robustly flavored, it’s delicious with a simple squeeze of lemon juice.Credit…Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
By Ali Slagle

THE POUR
Why Are Wineries Around the World Seeking This Certification?
Certificates of social and environmental responsibility, like B Corp status, have become important markers for wineries that place values front and center.

Saskia de Rothschild, chief executive of Domaines Barons de Rothschild, with Eric Kohler, left, technical director of Château Lafite Rothschild, and Olivier Bonneau, the wine operations manager. All of its estates globally are now certified B Corps.
BY ERIC ASIMOV

Terry Robards, 84, Dies; Lifted Fine Wines in America as a Times Critic
In columns and notably “The New York Times Book of Wine,” he introduced Americans to European and premium domestic varieties in the 1970s and ’80s.

Terry Robards in 2004. He was a financial reporter who turned his passion for wine and winemaking into a second career as a critic and author.
By CLAY RISEN

At These Restaurants, Feeding the Staff Comes First
The “family meal” tradition of serving workers before customers is getting new life as a perk, a motivator and a teaching tool.
By JULIA MOSKIN

The New Hospitality? Customers Can Sue Restaurants Over Pricing.
A California law aimed at banning hidden fees has put restaurant service charges at risk. But it could still change.
For restaurateurs like Michael and Kwini Reed, service charges have helped make ends meet for their restaurants, but a new California law would allow diners to sue them for such charges.
By MEGHAN MCCARRON

Is This the End of Instagram Cookware?
Once-hot direct-to-consumer pots and pans are up for grabs on secondhand marketplaces at steep discounts — or ending in the garbage.
By ELLA QUITTNER

IN THE GARDEN
Treat Your Palate and Feast Your Eyes on These Perennials
The author of “The Heirloom Gardener” offers tips for growing a garden of lush perennials you can put in a soup or add to a salad.

A salad of sorrel, sweet cicely and dandelion greens garnished with violas is part of the spring harvest from the perennial edible-filled garden of John Forti, a horticulturist, garden historian and ethnobotanist.
By MARGARET ROACH

MY TEN
Harry Hamlin Got Into Gardening Because of ‘The Martian’
“If he can do it on Mars,” said the actor, now starring in the cooking show “In the Kitchen With Harry Hamlin,” “I can do it in my backyard.”
By KATHRYN SHATTUCK

A GOOD APPETITE
Melissa Clark’s Go-To Pizza Recipe for Busy Nights
This olive oil-enriched recipe is the fastest version you can make from scratch — and it’s one of the best.

Toppings can be added either before or after the pizza is baked, opening the door to possibility.
By Melissa Clark

Americans love their prawns. So how healthy are they — for us and for the planet?
By ERIK VANCE

Simple, Summery, Spicy Grilled Shrimp
And if it’s cool and overcast: bo ssam, cured and slow roasted and served with lettuce, rice and a raft of condiments.

By SAM SIFTON

The Only Ice Cream Recipe You’ll Ever Need
That’s it. That’s the recipe title. Happy summer.

By MIA LEIMKUHLER

Say Hello to Our Summer 100
The 100 recipes (shrimp scampi with tomatoes and corn, watermelon chaat, perfect peach cobbler) to cook on repeat all summer.
By EMILY WEINSTEIN

The Ingredient That Unites My Favorite Salads
A good salad can transport you, but the truly great ones all have one thing in common: plenty of cheese.

By Eric Kim

The Brewing Tradition Passed From Mother to Daughter
The beerlike beverage called suwe or tella is brewed in Eritrea and Ethiopia, as well as in diasporic communities like Dallas and Fort Worth.

Fatean Gojela with her granddaughter, Ava, preparing suwe, a traditional Eritraen drink, at home.
By Charlie Scudder

For the Best Nonalcoholic Wines, Look to Germany
Rosé is one of the nonalcoholic wines produced by Wine Estate Carl Jung.