BANGKOK DISPATCH

Eating Thai Fruit Demands Serious Effort but Delivers Sublime Reward

Workers cutting apart jackfruit, separating the fruit and seeds from the rind, at Talad Thai, Bangkok’s wholesale fruit market and the largest in Southeast Asia, this month.

A seller showing the inside of a rambutan.

Langsat and mangosteens on sale.

Unloading durians.

A dragon fruit sliced in half.

Taking apart a mangosteen.

Thick gloves help while handling sharp durian rinds.

Lychees at the market.

Many delicious species in Thailand, “the Great Power nation of fruit,” require laborious peeling and careful chewing. Then there’s the sticky fingers and occasional disappointment.
By HANNAH BEECH and AMANDA MUSTARD

Pandemic Gives S.O.S. a New Meaning for U.K. Cheesemakers: Save Our Stilton

With pubs and restaurants closed, the six producers that make the famous blue cheese are fighting for survival.
By STEPHEN CASTLE

SECOND OPINION

Most avocado oil sold in U.S. is either rancid or contains other oils, study finds

By Susan Perry

TRILOBITES

Blowing Bubbles to Pollinate Flowers

Researchers in Japan have developed a soap bubble-based pollination method that is as effective as doing it by hand.
By CARA GIAIMO

A Top Chicago Restaurant Messaged Its Virtue. Then Workers Spoke Up.

Since Fat Rice proclaimed its support for justice, former employees have come forward with complaints that its chef created a hostile work environment.
By Brett Anderson

How the Women of the Jemima Code Freed Me

Aunt Jemima is retired, but real women lit a pathway to grace.
By Toni Tipton-Martin

SMALL BUSINESS: OWNING THE FUTURE
Food That’s a Business and a Comfort

A San Francisco-based Malaysian chef is keeping busy during the pandemic with a diverse business model that has allowed her to improvise and generate revenue.

By Kerry Hannon

Coronavirus Fears in China Find a New Target: Salmon

Suppliers and restaurants are scrambling after an outbreak in Beijing triggered fears that salmon may have spread it. Officials later absolved the fish of blame, but consumers are avoiding it anyway.
By Amy Qin

Wildlife Trade Spreads Coronaviruses as Animals Get to Market

DNA tests show an increase in the number of animals with positive tests for some coronaviruses from the time they are trapped until they arrive on someone’s dinner plate.
By James Gorman

IN THE GARDEN
Lessons from an organic garlic farmer on how to grow, harvest and cure garlic at home.

The Garlic Will Tell You When It’s Time

Freshly harvested hardneck garlic with the dirt wiped off is bundled and ready to cure for a few weeks in the airy, warm and relatively dark barn at Filaree Garlic Farm.Credit…Phoebe Swiss
By MARGARET ROACH

how to grow garlic, a q&a with filaree farm

Summer

Summer’s early bounty is perfect in this simple meal.

By Melissa Clark

A GOOD APPETITE

Spicy Pork Kebabs, Fast Enough for a Weeknight

Loads of whole spices, plus green chile and garlic, infuse the meat, but the marinade can also work on just about anything.
By MELISSA CLARK

A Dish Even the Pickiest Little Ones Will Love

Yotam Ottolenghi’s son loves carbs, so the chef folds vegetables into this highly adaptable cheesy potato cake.

Spring onion and cheese potato cake, two ways.
By Yotam Ottolenghi

A Sweet-Tart Treat for Summer

These bars taste like Key lime pie but they’re so much easier to share (and easier to make).

Samantha Seneviratne’s creamy Key lime bars with vanilla wafer crust.
By Samantha Seneviratne

FRONT BURNER

Korean Condiments and House Wine From Atoboy

The restaurant has opened an online shop to sell imported condiments along with its house wine, pottery and more.
Atonae,

atonae.com

.
By Florence Fabricant

FRONT BURNER

Summer Rolls for Entertaining

Pescatore in Grand Central Market ships eight varieties of its seafood-filled rolls nationwide.
Summer rolls, $12 to $18 for two, including shipping, pescatoreny.com.
By Florence Fabricant

FRONT BURNER

Eat Like an Italian

A new food guide provides a deep history of the Italian table, with etiquette, dishes and provincial specialties.

“Garrubbo Guide: The Importance of Eating Italian” by Edwin Garrubbo (Garrubbo Communications, $24.95), garrubbo.com.
By Florence Fabricant

FRONT BURNER
Anthony Bourdain Remembered by Friends

A portrait of Mr. Bourdain with José Andrés and Eric Ripert raises money for the food bank in Grand Cayman.

A portrait of José Andrés, Anthony Bourdain and Eric Ripert raises money for the Cayman Food Bank.
“How to Cook Curry Goat” by Dready, three limited editions (16 by 5 inches, 25 by 12 and 36 by 18), $315 to $815, dreadyworld.com.
By Florence Fabricant

Prestigious Wine Organization Drops Use of Term ‘Master’

The organization, the Court of Master Sommeliers, Americas, wants to be more inclusive. Some black wine experts say the recent changes aren’t enough.
By CHRISTINA MORALES

THE POUR

10 Reasons You Should Give Riesling Another Look

Critics love it, consumers not so much. But the beauty of these wines requires stubborn advocacy because they are that good. Really.
By Eric Asimov

NONFICTION

Are You Ready to Eat Meat Grown in a Lab?

At the laboratories of the Israeli company, Redefine Meat, which is using 3D printing to replicate the sensory experience of eating a steak.
By Bee Wilson

SQUARE FEET

Dining in the Street? As Restaurants Reopen, Seating Moves Outdoors

Cities are accelerating applications and waiving fees to allow alfresco dining, but the moves are disrupting neighborhoods and cutting much-needed tax revenue.

Sidewalk dining in East Hampton, N.Y. Local officials around the country are allowing eating establishments to expand onto patios and parking lots, and even city sidewalks and streets.
By Jane Margolies

As Travel Resumes, Wineries, Cooking Schools and Others Get Creative

Distilleries, cooking schools, wineries and food halls from California to South Minneapolis are adjusting to social distancing and hygiene in a new era of travel.

Flowers Vineyard in Sonoma County, Calif., is utilizing its outdoor space for a largely “touchless” experience.

One thing that the distilleries are well stocked in? Hand sanitizer. “We make our own … heck, we sell the stuff!” Mr. Erisman said. Transitioning to hand sanitizer production was a major initiative at Du Nord Craft Spirits, a microdistillery based in South Minneapolis and the first black-owned distillery in the United States. Run by a husband-and-wife team, Chris and Shanelle Montana, Du Nord produces vodka, gin and whiskey and has a cocktail room. The Montanas were starting to think about reopening midsummer when mass protests surrounding the death of George Floyd overtook the neighborhood. “We are very involved in the South Minneapolis community and we wanted to play our part,” said Shanelle Montana. “We were handing out hand sanitizer and water to the crowd.” As the protests continued, the Montanas began putting contingency plans in place, especially as violence increased. The warehouse space was broken into, but the resulting small fires were promptly extinguished by their sprinkler system. The cocktail room was spared — Ms. Montana believes that was because the employees wrote “black-owned business” on the space’s windows. Ms. Montana is heartened by the support they have received from the community in cleaning up and repurposing the warehouse as a temporary food pantry. Their next steps are to renovate the building. “We’re making sure that any space we have will be able to adapt to whatever Covid restrictions are required,” Ms. Montana said. Perhaps more pressing in their future plans is a commitment to reinvesting in their community and existing as a healing gathering space. “In some ways, we have a clean slate to reimagine what it could be.”

By Lauren Sloss

As Meat Plants Stayed Open to Feed Americans, Exports to China Surged

While lobbying to keep operating during the pandemic, the U.S. industry sent a record amount of pork to a country vital to its growth.

About 117,000 metric tons of pork produced in the United States in April was sent to China.
By Michael Corkery and David Yaffe-Bellany

Our Best Fourth of July Recipes

Here’s what you need to make the most of the holiday.

Erin Jeanne McDowell’s Berries and Cream Icebox Cake.
By Margaux Laskey

A GOOD APPETITE

Crunchy, Creamy and Just Sweet Enough

Juicy sugar snap peas are quickly blanched, then tossed with a creamy yogurt-feta dressing for a light but rich summer salad.

Sugar snap peas with yogurt, feta and dill.
By Melissa Clark

FROM THE PANTRY

Make a Compound Butter, and Use It on Your Next Meal

Add herbs and some alliums to a stick of butter for a lot of flavor.

Roasted chicken thighs dotted with a ramp-and-thyme compound butter.
By Melissa Clark

EAT

This Cajun Corn Dish Screams ‘Summer’

Maque choux.
By Gabrielle Hamilton

Sweet, Tender and Studded With Strawberries

This cousin to spoonbread and pudding cake is best served warm, with a scoop of vanilla ice cream.

Strawberry spoon cake.
By Jerrelle Guy

WINES OF THE TIMES

Why Wine? Why Burgundy? Why Now?

By Eric Asimov

SMALL BUSINESS: OWNING THE FUTURE

A Barware Company for the Pros Adds Amateurs to the Mix

When its equipment sales to bars and restaurants plummeted during the pandemic, Cocktail Kingdom successfully turned to consumers.
By Alina Tugend

Bon Appétit Editor Adam Rapoport Resigns

The move comes hours after a photo of him resurfaced on social media, drawing condemnations from the staff for a stereotypical depiction of Puerto Ricans.
Adam Rapoport took over as editor in chief of Bon Appétit in 2010, after years as the style editor at GQ.
By Kim Severson

Bon Appétit Names Amanda Shapiro as Interim Editor

After the resignation of Adam Rapoport, who headed the magazine for nearly 10 years, the staff is seeking a wider reckoning.
By KIM SEVERSON

A Juneteenth of Joy and Resistance

With the dual pressures of unrest and the pandemic, black chefs are contemplating the ways this holiday can help Americans cope.
By NICOLE TAYLOR

How to Feed Crowds in a Protest or Pandemic? The Sikhs Know

Their centuries-old faith tradition of nourishing anyone in need has found new energy and purpose in America’s turmoil.
By PRIYA KRISHNA

Just Eat Takeaway in Talks to Acquire Grubhub

The Dutch food delivery company is close to beating out Uber to buy Grubhub.
By KATE CONGER and ADAM SATARIANO

As Diners Flock to Delivery Apps, Restaurants Fear for Their Future

While the apps say they are saving them in the pandemic, many restaurateurs say the opposite.
By NATHANIEL POPPER

THE WORLD THROUGH A LENS

Shearing Sheep, and Hewing to Tradition, on an Island in Maine

In a remote area of Maine, the Wakeman family maintains the traditions of island shepherding, the cycles of which have been largely unchanged for centuries.
By GRETA RYBUS and GALEN KOCH and GRETA RYBUS

FROM THE PANTRY

Creamy, Eggy Polenta, Dotted With Corn

You can use whatever vegetable you want in this easily baked dish.
By MELISSA CLARK

FROM THE PANTRY

These Brownies Are as Sweet as Candy

Chewy, salty and run through with brown butter, these treats are ideal dessert material.
By MELISSA CLARK

FROM THE PANTRY

This Pantry Pasta Is Sure to Be a Family Favorite

This simple weeknight dish gets its bold flavor and texture from garlic- and anchovy-infused bread crumbs.
By MELISSA CLARK

A GOOD APPETITE

This Isn’t Strawberry Shortcake as You Know It

Serve this summery pair with crunchy cookies instead of soft biscuits.
By Melissa Clark

FRONT BURNER

Rosés by the Six-Pack

The many shades and flavors of rosé are explored in two mixed cases.
By FLORENCE FABRICANT

THOSE WE’VE LOST

Hecky Powell, Barbecue Master and Civic Leader, Dies at 71

From his restaurant in Evanston, Ill., he fed hungry students and the Chicago Bulls, and counseled high schoolers, mayors, a governor and a young Barack Obama.
By PENELOPE GREEN

Louisville Barbecue Owner Killed in Police Shooting Fed a Food Desert

David McAtee is remembered as a man who reached out to his mostly black community through his cooking.
By Lolis Eric Elie

Restaurants Nourish Protesters With Food, Supplies and Donations

Their windows are smashed and their storefronts are vandalized. But some restaurant owners around the country are committed to supporting demonstrators.

Volunteers organize food and other essentials at Pimento Jamaican Kitchen.

A few blocks from where Mr. Floyd was killed in Minneapolis, the owners of Pimento Jamaican Kitchen packed go-bags for marchers that included critical supplies to protect themselves from both coronavirus and any violence by the police: gloves, face masks and face shields, eyewash kits, gauze and other first-aid. “If people are going to be out, people have the right to demonstrate,” said Scott McDonald, a manager at Pimento. “If that’s what you are going to do and you’re going to exercise that right, do it as safely as possible.” Though some restaurants have remained quiet, not issuing a statement one way or another, many have shown support for the protests on their social media feeds, going beyond hashtags and famous quotations to help fund activists in their communities.

By Tejal Rao

Their Minneapolis Restaurant Burned, but They Back the Protest

Though a Bangladeshi family lost their business in the uproar over the death of George Floyd, they support demonstrators and helped medics treat them.

Ruhel Islam outside Gandhi Mahal Restaurant in Minneapolis, a few doors from the police precinct headquarters that burned on Thursday night.
By Amelia Nierenberg

The Pressures of Pandemic Cooking, by Jessica Olien

In quarantine, some are pushing the limits of their very limited cooking skills.
By JESSICA OLIEN

THE WORLD THROUGH A LENS

Finding Euphoria in Bangkok’s Food Scene

In search of creative inspiration, a New York-based photographer spent two weeks documenting Bangkok’s fresh markets and street vendors.
By LOUISE PALMBERG

EUROPE DISPATCH: A CONTINENT REOPENS

In a German Restaurant, the Sommelier Lifts His Mask to Smell the Wine

Pauly Saal, a Michelin-starred restaurant in Berlin, was one of the first restaurants in Europe to restart operations last week. How did its chefs, waiters — and diners — cope on its opening night?
By PATRICK KINGSLEY and LAETITIA VANCON

Coronavirus Turns a Spanish Sea Delicacy Back Into Daily Fare

With high-end restaurants closed, the price of prawns has tumbled, allowing fishmongers to pick up the shellfish at a discount and offer them to a much broader clientele.
By RAPHAEL MINDER

Is Takeout and Delivery Food Safe?

Yes, if you follow some common-sense guidelines. Here are some answers from health experts.
By AMELIA NIERENBERG

For This Tribe, Saving a River Means Saving the Sturgeon

The Yakama Nation has been raising fish to release back into the Columbia River for more than a decade. Now, its hatchery is also producing caviar.

Crafted, a restaurant in Yakima, Wash., offered the caviar for the first time last year. Dan Koommoo, the chef, has served it over housemade bucatini pasta, and with cold smoked sturgeon cured in beets.
By Amelia Nierenberg

Your Kitchen Can Be as Well Stocked as Restaurants Now

Without chefs to sell to, farmers, fishmongers and wholesalers are making house calls. And the change may be here to stay.

Anna Thomas Bates, left, and Anna Landmark prepare home deliveries of cheese from Landmark Creamery, their company in Paoli, Wis.
By Pete Wells and Jennifer Steinhauer

FRONT BURNER

Oat Milk Powers This Ice Cream

A new offering from Planet Oat Oatmilk is silky smooth and comes in six flavors.
By FLORENCE FABRICANT

FRONT BURNER

Spice Grinder, Batteries Not Included

FinaMill grinds spices from coarse to fine, with removable pods that allow for quick swaps.
FinaMill, $24.95 with one pod, $29.99 with two, $8.95 each for extra pods, shopfinamill.com.
By FLORENCE FABRICANT

FRONT BURNER

Add a Restaurant-Size Salami to Your Table

Charlito’s Cocina is selling its trufa seca, a 1.5-pound black truffle salami, to the public.
Beer, chorizo, spicy and country-style salami ($27 — and $38 for black truffle — for two five-ounce salami, $50 for a sampler of all five); presliced ($40 for four three-ounce salami), charlitoscocina.com.
By FLORENCE FABRICANT

FROM THE PANTRY

Don’t Save Those Old Bananas for Banana Bread. Make Scones Instead.

You don’t even need the banana, just 1 cup of any frozen or fresh fruit, for these crisp-on-the-outside, tender-on-the-inside treats.
By MELISSA CLARK

FROM THE PANTRY

Potatoes, Greens and So Much Comfort

This riff on an Irish colcannon is among the most filling, nourishing dishes you could make.
By MELISSA CLARK

A GOOD APPETITE

The Best Way to Eat Grilled Salmon

Pair it with crisp lettuces and a pungent chile-lime dressing for a light, summery dinner.

Grilled salmon salad with lime, chiles and herbs.
By Melissa Clark

Ferran Adrià’s Potato Chip Omelet Delights Beyond Expectation

Created as a family meal dish for the El Bulli staff a decade ago, this three-ingredient dish utilizes pantry staples. This omelet combines just three ingredients (eggs, potato chips and olive oil) in a way that celebrates both practicality and ingenuity.
By Alexa Weibel

This Pie Lets Peak Strawberries Shine Bright

A crunchy shortbread crust and a cloud of freshly whipped cream makes this delightfully fresh pie reminiscent of strawberry shortcake.
By SAMANTHA SENEVIRATNE

If You’ve Got Lemons, Make Limoncello

You’ll also need alcohol, sugar and, most of all, patience.
By ADRIANA BALSAMO

THOSE WE’VE LOST

Eduardo L. Gancayco, Who Kept Hospital Workers Fed, Dies at 62

He was a cafeteria manager at Mount Sinai Medical Center in Manhattan, where he died of Covid-19, and a consummate host.
By KENNETH P. VOGEL

TRILOBITES

Why Is This Chocolate Shimmering Like a Rainbow?

This tasty treat is additive free, and it turns iridescent with a little help from physics.
By Devi Lockwood

How a Teacher Who Moonlights Delivering Beer Spends His Sundays

One essential job wasn’t enough, so Kevin Bradford, a partner of Harlem Hops, took on a second one.
By Alyson Krueger

Pandemic-Baking Britain Has an ‘Obscene’ Need for Flour

The Wessex Mill in Oxfordshire, a family business started 125 years ago, is among the British mills striving to meet a surge in demand.
By Geneva Abdul

Plant-Based ‘Meats’ Catch On in the Pandemic

As the meat industry struggles to respond to the outbreak, makers of vegan substitutes are ramping up production to meet new interest from shoppers.
By Amelia Nierenberg

Mass Firing on Zoom Is Latest Sign of Weight Watchers Unrest

The company, which has broadened its focus to wellness and is now known as WW, let go of a large number of workers during simultaneous video conferences.
By Julie Creswell

FRONT BURNER

New Site Aggregates Food News

The cookbook author David Joachim writes the weekly DigestThis.news, from the barbecue website Amazing Ribs.
By Florence Fabricant

This Chef Has a Michelin Star and a Mission: Feeding Millions in India’s Lockdown

From his home in New York, Vikas Khanna, the TV host, writer and former executive chef at Junoon, is running a relief effort that distributes food to vulnerable Indians.
By Shalini Venugopal Bhagat

CRITIC’S NOTEBOOK

That Dish, That Restaurant: Vivid Memories to Savor

Our critic hasn’t eaten out in more than two months. But recipes can let us recapture certain tastes and moments, and remember how a restaurant meal can enchant.
By Pete Wells

Coronavirus Threatens China’s Devotion to Chopsticks and Sharing Food

Faced with the spread of the coronavirus, the government is promoting using serving utensils, but resistance is strong. Sharing food with personal chopsticks is one way Chinese people express intimacy.
By Amy Qin

‘Nothing Fancy’ Review: Mexican Food Through British Eyes

This documentary is an admiring visit with Diana Kennedy, who has devoted her life to researching and cooking traditional Mexican food.
By Jeannette Catsoulis

CRITIC’S NOTEBOOK

As the Restaurant Industry Struggles, the President Talks About Butter

A White House meeting with hospitality executives this week did little to clarify plans for millions of affected workers.
By Tejal Rao

12 Restaurants America Loves. With Recipes!

We’re making food from our favorite restaurants at home.

A Bright, Comforting One-Pot Stew With West African Roots

This brothy version of asaro is packed with yams, plantains and hearty greens.

This vegetarian stew is very adaptable: Use any potato that will hold up in the soup.
By Yewande Komolafe

A GOOD APPETITE

You Can’t Beat a Savory Babka

This cheesy garlic-scented, herb-speckled version may just outshine the chocolate kind.

Savory babka with ricotta and herbs.
By Melissa Clark

FROM THE PANTRY

This One-Bowl Cake Is Worthy of Its Own Celebration

Whether it’s for a birthday, or just the long weekend, this classic recipe doesn’t need much to shine.
By Melissa Clark

The New Face of Restaurant Hospitality Wears a Mask

As dining rooms slowly reopen, owners are scrambling to reduce risks and reassure customers with an array of gear. Face coverings lead the way.

The staff at Chops Lobster Bar in the Buckhead neighborhood of Atlanta preparing for a shift, in the facial uniform of the moment.
By Kim Severson

TRILOBITES

Elephants Really Can’t Hold Their Liquor

Humans and other species have a gene mutation that lets them digest alcohol. In other species, it’s missing.

Look at these lightweights at the Elephant Conservation Center in Laos.
By Rachel Nuwer

America’s Obsession With Cheap Meat

Meat-eating is part of the American identity, a tradition that underlies efforts to keep slaughterhouses open despite coronavirus outbreaks.
By JANE ZIEGELMAN

Alison Roman’s New York Times column on hiatus after flap with Chrissy Teigen and Marie Kondo

By Tim Carman

FRONT BURNER

A Cheese 20 Years in the Making

Hook’s Cheese in Mineral Point, Wis., is among the few Cheddar makers aging its cheeses past two years.
By Florence Fabricant

FROM THE PANTRY

These No-Bake Bars Are the Next Best Thing to a Peanut Butter Cup

Sweetened peanut butter topped with a simple chocolate shell, you’ll want to keep these treats on hand in the fridge — if they last that long.
By Melissa Clark

ONE GOOD MEAL

A Hotelier’s Spicy Fish Stew

As she prepares to embark on a new chapter, Liz Lambert has rediscovered the joy of sharing food with her family.

The finished product should have a rusty red color, a spike of acid and a touch of heat.
By Nick Marino

Glorious Chicken on the Grill

The hardest meat to grill can also be the best if it’s prepared and cooked properly. Here are the basic principles to follow.

Spatchcocked, slashed and stuffed with sliced lemon, this whole chicken stays juicy despite the heat of the grill.
By Clare de Boer

FROM THE PANTRY

This Buttery Caper Sauce Will Lift Any Vegetable (or Meat)

For a simple meal with loads of flavor, pair this sauce with in-season asparagus and scrambled eggs, or add it to whatever is in the crisper.
By Melissa Clark

FRONT BURNER

Torch & Crown Opens Its Manhattan Brewery

The company, currently brewing at a facility in the Bronx, will sell canned beer from the new SoHo shop.
By Florence Fabricant

Breaking the Ramadan Fast in Quarantine

The evening meal is usually a time for community, but this year, Muslims have to adapt.
By AMELIA NIERENBERG

From Coffee Filter to Safety Mask, in a Hurry

Melitta, the German maker of the original paper coffee filter, retooled its production to make masks. A director called the filter’s perfect fit over the face “a gift from heaven.”
“The first million went to Melitta workers and retirees and their families. Most of the second million have already been donated locally.”
By CHRISTOPHER F. SCHUETZE

Pork Chops vs. People: Battling Coronavirus in an Iowa Meat Plant

After President Trump’s executive order, meat plants are reopening. Can they do so without endangering their low-wage workers and their communities?
By ANA SWANSON, DAVID YAFFE-BELLANY and MICHAEL CORKERY

What to Do With 50 Pounds of Potatoes? The Quandaries of Bulk Buying

The pandemic has turned many cooks into big-volume shoppers, and left them puzzling out how to manage a bursting pantry of ingredients.
By PRIYA KRISHNA

Uber Said to Be in Talks to Acquire Grubhub

A deal would unite two large players in food delivery as more people order in meals during the pandemic.
By MIKE ISAAC and KATE CONGER

Opinions

The rise and fall of Alison Roman

By Molly Roberts
Editorial Writer

Small Farms in N.Y. Are Experiencing a Surprising Boom. Here’s Why.

When the restaurants closed, factory farms lost their customers. Local produce is suddenly in demand.
By CHARITY ROBEY

If You Can Boil Water, You Can Make Dinner

With a few additions and smart timing, a simple pot of boiling water can become a complete meal.
By ALI SLAGLE

THE WORLD THROUGH A LENS

An Intimate Look at Italy’s Saffron Harvest

In the Abruzzo region of Italy, harvesting the lucrative spice is a centuries-old tradition, infused with a deep-seated passion for the land and its history.
By SUSAN WRIGHT

Eating in Xi’an, Where Wheat and Lamb Speak to China’s Varied Palate

In the city’s Muslim Quarter, meals are a celebration of globalization and ethnic diversity — and a lasting defense against erasure.
By LIGAYA MISHAN

FROM THE PANTRY

The Coziest Vegetable-and-Sausage Soup for Those Chilly May Days

Make a big pot, brimming with roots and greens from the crisper, for a little bit of comfort.
By MELISSA CLARK

We Say Potato

David Tanis has three new recipes for all those Yukon Golds you have lurking in the fridge: for patatas bravas, potato salad and a spiced potato soup.
By SAM SIFTON

FRONT BURNER

Sea Urchins Star in This Food Film

A new documentary, now available to stream, looks at the history and habitat of the delicacy.
By FLORENCE FABRICANT

FRONT BURNER

Chocolate and Cheese, if You Please

Websites help shoppers find mail-order cheeses, chocolates, farmers and purveyors.
By FLORENCE FABRICANT

The Best Baked Beans

Ali Slagle’s cheesy, spicy black bean bake is a great feed, and even better with a little bit of crisp bacon crumbled on top.
By SAM SIFTON

Make Ice Cream, in a Mason Jar

If you are over quar-baking, iced confections might be the next thing.
By AMELIA NIERENBERG

For Lemon Lovers

Tart, floral and intensely lemony, Alison Roman’s low-and-slowish cooked salmon is revelatory.
By EMILY WEINSTEIN

11 of Our Best Weekend Reads

Joanna Gaines on empire building. A look at the future of travel. Walks that help us cope. Val Kilmer. And more.
By KALY SOTO

No Yeast at the Store? No Problem. It’s Everywhere in Your Home.

You just need to corral and nurture the stuff, which should be easy for anyone with some time and patience.
By HENRY FOUNTAIN

The T List: Five Things We Recommend This Week

Iced cookies too exquisite to eat — and more.

You Don’t Need Whiskey for an Old-Fashioned, or Vodka for a Cosmo

The classic formulas work just as well with many things you may already have in your bar.
By REBEKAH PEPPLER

EAT

A Bloody Mary Mix That Is as Good Virgin as It Is Spiked

Tomato juice doctored up with spices is a remarkable workhorse. I use it to brace myself for work or to unwind when I’m escaping.
By GABRIELLE HAMILTON

Drive-Throughs Are Now a Lifeline for Fast-Food Chains

With dine-in restaurants shuttered and social distancing paramount, drive-throughs are now providing a crucial source of revenue during the pandemic.
By DAVID YAFFE-BELLANY

A Wendy’s With No Burgers as Meat Production Is Hit

Hundreds of the fast-food chain’s locations aren’t serving hamburgers and grocery stores are limiting meat purchases, as shoppers begin to feel the impact of meatpacking plant shutdowns.
By DAVID YAFFE-BELLANY and MICHAEL CORKERY

TRILOBITES

Your Chicken Is No Longer Pink. That Doesn’t Mean It’s Safe to Eat.

Next time you cook chicken, don’t rely on the color of the meat to tell you if it’s cooked enough to avoid food poisoning.
By JOANNA KLEIN

CRITIC’S NOTEBOOK

Will the Food Habits of Scallion Nation Outlast Quarantine?

The Great Depression and other hardships made lasting changes, but the recent boom in sourdough starters, vegetable gardening and buying local may not be as permanent.
By TEJAL RAO

Powerful Meat Industry Holds More Sway After Trump’s Order

The executive action signals that decisions around whether to close or reopen plants should be driven by the federal government, not local authorities.
By MICHAEL CORKERY, DAVID YAFFE-BELLANY and ANA SWANSON

A Quarantine Surprise: Americans Are Cooking More Seafood

In a rare bright spot for the fish trade, retail sales have set records, and consumers are trying species that even restaurants shy away from.
By PETE WELLS

Our New Favorite Ingredient

Americans are cooking a lot of fish these days, Pete Wells finds. And we’ve got recipes to suit.
By SAM SIFTON

One Tomato Sauce, Four Weeknight Dinners

With the addition of a few extra ingredients, one simple sauce can be transformed into four different meals and two versatile condiments.

Cook and freeze one large batch of tomato sauce to use as a building block for future meals.
By Kay Chun

7 Savory Pancakes for Any Time of Day

Prepare this easy savory pancake mix, pull a few items from the fridge and you’re just minutes away from breakfast, lunch or dinner.
By KAY CHUN

FROM THE PANTRY

If You Have Five Simple Ingredients, You Have This Dutch Baby

Stocked up on eggs, milk, butter, flour and salt? Make this weekend-worthy breakfast.
By MELISSA CLARK

FROM THE PANTRY

This Snickerdoodle in Poundcake Form Is Your Next Baking Project

Warming and gently spiced, this easy loaf cake comes together in just about an hour — and may not last nearly as long.
By MELISSA CLARK

Parmesan! Crusted! Chicken!

Take those boneless chicken breasts and give them a crispy, cheesy exterior you won’t soon forget.
By JULIA MOSKIN

Same Winery, Separate Labels

These six producers share a common point of view and work in the same facility, yet they are each making distinctive, individualistic wines.
By ERIC ASIMOV

In Japan, the ‘Murder Hornet’ Is Both a Lethal Threat and a Tasty Treat

Long before the insects found their way to American shores, some Japanese prized them for their numbing crunch and the venomous buzz they add to liquor.

Asian giant hornets from Japan in a display case at the Washington State Department of Agriculture.
By Ben Dooley

‘Instead of Coronavirus, the Hunger Will Kill Us.’ A Global Food Crisis Looms.

The world has never faced a hunger emergency like this, experts say. It could double the number of people facing acute hunger to 265 million by the end of this year.
By ABDI LATIF DAHIR

CRITIC’S NOTEBOOK

The Reclusive Food Celebrity Li Ziqi Is My Quarantine Queen

In isolation, the D.I.Y. fantasy world of the Chinese YouTube star is a dreamy escape, and a lesson in self-reliance.
By TEJAL RAO

Safe Dining? Hard to Imagine, but Many Restaurants Are Trying

Though widespread reopenings may be a long way off, chefs and health officials have begun studying how a post-pandemic restaurant might look.

The chef Pano Karatassos at Kyma, one of the places in Atlanta the Buckhead Life Restaurant Group is planning to reopen soon.
By Kim Severson

VOICES

A Mother, a Pandemic and Scorched Rice

“You have an American amount of rice,” my mother told me as news of the coronavirus intensified. “Go get the biggest bag you can find.”
By LYNN JONES JOHNSTON

‘This Isn’t the Time for Caviar’: A Chef Finds New Flavors in a Pandemic

After the coronavirus lockdown, a chef in Bangkok and his migrant staff started cooking a whole new menu and delivering food to the poor.
By HANNAH BEECH

Samin Nosrat Wants Us to Make Lasagna Together

The “Salt Fat Acid Heat” author has long gathered people around a table. But what will happen when the festivities move to that sometimes-terrible place, the internet?
By SAMIN NOSRAT

The Community Cookbook Is Reborn for a Time of Scarcity and Sharing

Cobbled-together home recipe collections were once the province of church groups and Scout troops, but now they’re uniting Americans of all stripes.
By PRIYA KRISHNA

This Focaccia Isn’t Your Garden-Variety Flatbread

For some, sourdough is the baking king of social media. For others, there are these beautifully decorated focaccia, dotted with vegetables.

Hannah Page, a home baker and high school teacher in Raleigh, N.C., calls herself “the bread fairy.” She’ll leave loaves for friends on their doorsteps.
By Amelia Nierenberg

8 Delicious Ways to Use Your Sourdough Discard

You finally got that starter going. Now, use the discard in delicious baked goods while eliminating waste.

A little sourdough discard was added to these morning glory muffins to give them a pleasant tang.Credit…Erin Jeanne McDowell
By Erin Jeanne McDowell

FROM THE PANTRY

This Larb Couldn’t Be Easier or More Adaptable

Use ground pork or chicken, chopped fish fillets or mushrooms in this herby Thai favorite.
By Melissa Clark

FROM THE PANTRY

The Easiest Roast Chicken (and Even Easier Stock)

Master this before-bedtime stock, and you, too, can be one of those cooks who always has it on hand.
By MELISSA CLARK

FROM THE PANTRY

You Don’t Need a Mixer (Just a Whisk!) for This One-Bowl Shortbread

Melted butter makes this the easiest-ever version of the recipe.
By MELISSA CLARK

FROM THE PANTRY

Use Any Kind of Ground Meat in This Spicy Meatball

This versatile recipe also gets its sweet, brawny finish from a little bit of marmalade (or just about any jam).
By MELISSA CLARK

FRONT BURNER

Chocolates for Quarantine Teatime

Chocolat Moderne sells bonbons flavored with the tastes of England.
By FLORENCE FABRICANT

FRONT BURNER

Marmalades Make a Mother’s Day Gift

Josephine’s Feast sells the preserves, in four citrus flavors, in gift boxes or individually.
By FLORENCE FABRICANT

The Most Comforting Chicken

Diana Henry’s one-pot chicken thighs with black beans, rice and chiles is full of flavor, and so satisfying.
By JULIA MOSKIN

AT HOME

What to Cook This Weekend

Cook to transport yourself, whether it’s to the English countryside (scones) or a lodge house in southern Quebec (salted maple pie).
By SAM SIFTON

The Best Way to Freeze Baked Goods

Here’s how to store biscuits, cookies, pie dough and more, so they taste just as good later.
By ERIN JEANNE MCDOWELL

A Beer Lover’s Nightmare: They’re Dumping Draft Brew

As bars and taprooms close, many craft brewers have too much aging beer on their hands. But others are finding new ways to package and sell it.
By JOSHUA M. BERNSTEIN

How to Stock Your Liquor Cabinet

The trick to drawing out your inner bartender while staying home is to improvise and innovate, and above all keep it simple.
By CLAY RISEN

Tina Girouard, Experimental Artist in 1970s SoHo, Dies at 73

She was a founder of Food, an influential artist-run kitchen in Manhattan, and a member of the alternative art space 112 Greene Street.
By RANDY KENNEDY

THOSE WE’VE LOST

José Torres, 73, Restaurateur Beloved of Salsa Stars, Dies

His Joe’s Place was a must for a stop-off after a night of music-making. Mr. Torres died of Covid-19.
By DAVID GONZALEZ

Help Is On the Way, Restaurants Are Told. But Will It Work?

Owners of many small, independent restaurants were passed over by a federal loan program. Now they fear that a new round may not solve their problems.
By PETE WELLS

The Food Chain’s Weakest Link: Slaughterhouses

A relatively small number of plants process much of the beef and pork in the United States, and some of them have closed because workers are getting sick.
By MICHAEL CORKERY and DAVID YAFFE-BELLANY

In Poland, Communist-Era Restaurants Are Perfect for the Moment

The simple cafes known as milk bars have regained popularity in recent years. Under lockdown, they’re providing affordable food and the comfort of nostalgia.
By AMELIA NIERENBERG

How Coronavirus Infected Some, but Not All, in a Restaurant

A limited study by Chinese researchers suggests the role played by air currents in spreading the illness in enclosed spaces.
By KENNETH CHANG

A Food Snob’s Food Tour Conversion

Michael Ruhlman, the author of best-selling cookbooks and an accomplished cook, didn’t need a guide. Or did he?
By MICHAEL RUHLMAN

FRONT BURNER

More Shelf-Stable Foods From Patagonia

The company has expanded its Provisions line to include pasta, grains and baby food.
By FLORENCE FABRICANT

Ottolenghi’s Test Kitchen Is Closed. But the Recipes Keep Coming.

Away from their small North London hub, a six-member team still finds a way to share recipes, and feed loved ones.
By YOTAM OTTOLENGHI

EAT

When You Need a Break From Beans, Crab on Toast Is the Answer

After my wife and I both lost our jobs, we diligently conserved our resources — until we didn’t. Then a splurge brought us back to life.
By GABRIELLE HAMILTON

A Hill of Beans

Pair them with rice, or with pasta, or as part of an avocado salad, or forgo them all together, and head to the grill.
By SAM SIFTON

FROM THE PANTRY

Turn Nearly Anything Into a Meal With This Simple Sauce

Salmon stars in this tonnato, an extremely simple sauce traditionally made with tuna, that lifts rich meat and crisp raw vegetables alike.
By Melissa Clark

FROM THE PANTRY

You’ll Never Guess the Secret Ingredient in This One-Bowl Cake

Spoiler: It’s mayonnaise, but you’ll never taste the tanginess.
By MELISSA CLARK

FROM THE PANTRY

Add Some Tuna to Your Puttanesca

Throw a can into this classic pasta dish for a little more body.
By MELISSA CLARK

11 New Cookbooks Worth Buying, Even in Quarantine

Our favorite releases of the season, selected by Food reporters and editors from The New York Times.
By THE NEW YORK TIMES

More Melty Cheese

Indulge in small ways, with a creamy, cheesy potato gratin, or choose something bright like salmon with peas and radishes.
By JULIA MOSKIN

This Simple Five-Ingredient Pasta Has Loads of Flavor

You don’t need much to yield a lot of deliciousness — just a creamy base and a willingness to experiment.
By ALEXA WEIBEL

ONE GOOD MEAL

The Galette Recipe One French Creative Director Grew Up On

At his grandmother’s cottage in Brittany, Pierre-Alexis Delaplace of Kerzon would wait, somewhat impatiently, for this savory treat.
By NICK MARINO

Three-Ingredient Cookies, Fresh From Your Pantry

Bake your way to these sweet snacks using ingredients you’re likely to have on hand.
By DANIELA GALARZA

How to Find (and Discuss) Natural Wines

These bottles are made in small lots and are difficult to find. But here are five importers and five American producers to seek out, and some terminology to know.
By ERIC ASIMOV

Nina Balducci, Who Shaped a Famed Grocery Store, Dies at 91

She gave Balducci’s its polish and weathered an operatic family battle over the store’s ownership.

Nina Balducci on the cover of a 1993 catalog for Balducci’s. She helped design the store’s logo and shopping bags and created a successful mail-order business.
By Kim Severson

Sirio Maccioni, Whose Le Cirque Drew Manhattan’s Elite, Dies at 88

Dash, charm and matinee-idol looks helped make Mr. Maccioni an unusual sort of celebrity in New York City’s restaurant scene.

Sirio Maccioni in 1982. His fine dining restaurants in Manhattan drew an international following that included royalty, film stars, jet-setters and socialites.
By William Grimes