Category Archives: Food

Food! Glorious Food!

CRITIC’S NOTEBOOK

Is My Takeout Risking Lives or Saving Restaurants?

Online orders and no-contact pickup can be an economic lifeline, but someone still has to make the food.
By TEJAL RAO

‘I Just Need the Comfort’: Processed Foods Make a Pandemic Comeback

Shoppers, moved by nostalgia and hunting for longer shelf lives, are returning to old standbys like Chef Boyardee and Campbell’s soup.
By JULIE CRESWELL

Passover Under Lockdown: Israeli Jews Revise the Rituals

Why is this night different from all other nights? Israelis celebrate a festival of freedom under isolation and shelter-in-place orders.
By ISABEL KERSHNER

SHELTERING

How to Put Your Pantry in Order (and Stop Wasting Food)

Step one: Start by making a mess. Here’s what to do after that.
By TIM MCKEOUGH

The Lure and Lore of Corned Ham, a Salty Slice of North Carolina

Oven roasted corned hams are eye-popping and delicious. The leftover meat keeps for several weeks and can be used in many dishes, a plus in this time of home isolation.
Holidays bring a hankering for a traditional dish that the chef Bill Smith has devoted himself to making popular again.
By BRETT ANDERSON

A GOOD APPETITE

Everything Is Negotiable in This Asparagus Salad

You could use any kind of nuts or semifirm cheese in this nutty, cheesy bright spring salad. You could even lose the asparagus.
By MELISSA CLARK

FROM THE PANTRY

Garlicky Braised Greens for When That Vegetable Craving Hits

This brothy, flavorful dish may be just what you’re looking for after all those baking projects and beans.
By MELISSA CLARK

FROM THE PANTRY

Let This One-Bowl Poundcake Soothe You

Citrus-scented and speckled with cornmeal, this cake is excellent toasted and buttered for breakfast.
By MELISSA CLARK

15 Wines Under $15: Inexpensive Bottles for Stay-at-Home Drinking

These intriguing wines are sometimes quirky and often unusual. All are delightful, whether with a meal tonight or as gifts to those who could use one.
By ERIC ASIMOV

THOSE WE’VE LOST

Anita Fial, Who Carried the Banner of Exotic Food, Dies at 87

Ms. Fial worked to burnish the reputation of mangoes, avocados, radishes and celery, among other produce.
By SAM ROBERTS

Food! Glorious Food!

TRILOBITES

Neanderthals Feasted on Seafood, Seabirds, Perhaps Even Dolphins

Scientists say that a discovery in a seaside Portuguese cave further challenges popular images of Neanderthals as meat-eating brutes.
By NICHOLAS ST. FLEUR

TALK

David Chang Isn’t Sure the Restaurant Industry Will Survive Covid-19

‘I’m not being hyperbolic in any way: Without government intervention, there will be no service industry whatsoever.’
By DAVID MARCHESE

New Orleans Restaurants, Used to Disasters, Reckon With Something Worse

The dining and bar scene, so central to the city’s identity, emerged strong from Hurricane Katrina. But the coronavirus crisis is different.
By Brett Anderson

Restaurants Find Hope in Delivering Donated Meals to Hospitals

As Americans pitch in to order meals for beleaguered health care workers, the deliveries can be a lifeline for restaurants and food trucks as well as hospitals.
By Pete Wells

These Days, Even a Michelin Star Chef Has to Sell Takeout

Many restaurants had been planning for a future in which delivery made up a sizable share of their business. They just didn’t expect that moment to arrive right now.
By David Yaffe-Bellany

Food Supply Anxiety Brings Back Victory Gardens

Americans were once urged to plant in every patch of available soil — and produced about 40 percent of the nation’s fresh vegetables.
By TEJAL RAO

INSIDE THE OUTBREAK

When Your Restaurant’s Star Dish Is Blamed for Spreading Coronavirus

As restaurants around the world close or retool to enforce social distancing, Hong Kong’s hot pot eateries offer a cautionary tale and some good advice.
By ELAINE YU

FRONT BURNER

An Easter Egg From Beverly Hills

AndSons, from the chocolatier Kriss Harvey, sells colorful chocolate eggs filled with layers of sweet goodness.
By FLORENCE FABRICANT

FRONT BURNER

Tempting Pastas and Sauces From Sicily

Bona Furtuna’s line, made in the town of Corleone, includes antipasti and marinara sauces.
By FLORENCE FABRICANT

FRONT BURNER

A Knife to Add Flash to Your Kitchen

A limited-edition tool from Victorinox, the makers of Swiss Army knives, combines a santoku blade with Middle Eastern-style steel.
Only $600!
By FLORENCE FABRICANT

The T List: Four Things We Recommend This Week

A postcard from an elusive desert landscape — and more.

EAT

This Broccoli-Dill Pasta Has a Hippie Twist. Your Kids Will Love It.

A quick purée, seasoned with lemon and garlic, is a kind of delicious all-purpose dip, sauce and spread.
By TEJAL RAO

Stress Baking More Than Usual?

Confined to their homes, Americans are kneading dough.
By ALEXANDRA MARVAR

A Few Pantry Staples for a Buttery, Flaky Treat

You don’t need buttermilk on hand to make biscuits: Just about any soured milk works. Melissa Clark can teach you how.
By MELISSA CLARK

One Pot of Rice, Endless Possibilities

This pantry staple can be transformed into so many meals. Here’s how to push it from side dish to star.
By ALEXA WEIBEL

A Dinner-Worthy Grilled Cheese

A basic grilled cheese doesn’t feel like dinner, but it can when you stuff it full of caramelized onions.
By JULIA MOSKIN

An Omelet With an Unexpected Creamy Filling: Tahini

Cheese is the typical omelet filling, but for a similar richness that’s also dairy-free, try tahini.
By MELISSA CLARK

How to Freeze Just About Everything

Wondering how you can make the most of your freezer and your food? Melissa Clark can help.
By MELISSA CLARK

Sardines and Celery: A Perfect Pairing

When you tire of sardines on toast, this crunchy salad is a great alternative for the tinned fish.
By Melissa Clark

Lentils, Rice, Caramelized Onions and a Dinner to Remember

Adapted from a Middle Eastern mujadara, this streamlined take falls somewhere between a soup and a stew.
By Melissa Clark

18 Cookbooks for Comfort

In this uncertain time, here are the cookbooks Food reporters and editors turn to for reliably delicious results.
By MARGAUX LASKEY
March 26, 2020

Alison Roman’s Seder Table

Celebrating Passover, whether it’s alone, virtually or with those in your home, feels more essential than ever. These adaptable recipes can help.
By Alison Roman

A GOOD APPETITE

The Best Matzo? It’s Homemade

This version may not be kosher for Passover, but it’s delicate, airy and quick to make.

This easy matzo has potato chip appeal.
By Melissa Clark

Chicken, Artichokes and a Beloved Moroccan Passover Dish

Esther Soussan Berman passed away in 2010, but her recipe, for golden chicken thighs and fresh artichokes, still has a place on her family’s holiday tables.

Saffron and cinnamon flavor this chicken and artichokes dish.
By Joan Nathan

What to Cook This Weekend

Project recipes are particularly fine for these long days indoors: Make no-knead rolls or focaccia, or take the time to simmer some stock.
By SAM SIFTON

You Deserve a Good Lunch

Step away for half an hour today, if you can, and make yourself a turkey and apple sandwich, an easy pea soup or an omelet, using Jacques Pépin’s technique.
By SAM SIFTON

What to Cook This Week

Pasta with white sausage sauce, a spicy white bean stew, kimchi soup are just a few of the very good things you can make this week.
By SAM SIFTON

THOSE WE’VE LOST

Floyd Cardoz, 59, Dies; Gave American Fine Dining an Indian Flavor

He was the first chef born and raised in India to lead an influential New York City kitchen, at Tabla. He died in the coronavirus pandemic.
By JULIA MOSKIN

CRITIC’S NOTEBOOK

Floyd Cardoz Showed How to Honor a Cuisine by Bending It

The chef, who died Tuesday, created Indian-American dishes that surprised and still linger in the memory.
By PETE WELLS

Food! Glorious Food! The Marchy Edition

When Stocking Grocery Shelves Turns Dangerous

Grocery stores have been deemed essential businesses, meaning their employees are worried about being exposed to the coronavirus.
By MICHAEL CORKERY, DAVID YAFFE-BELLANY and RACHEL WHARTON

‘There Is Plenty of Food in the Country’

Americans have been alarmed by empty grocery shelves, but while food suppliers and retailers say they are struggling with surging demand, they insist the supply chain remains strong.
By MICHAEL CORKERY, DAVID YAFFE-BELLANY, AMELIA NIERENBERG and QUOCTRUNG BUI

France’s Bistros Close, in a Frenzy of Donated Cheese and Pâté

The country’s clampdown on public life has left businesses reeling. As the government pledges support, a restaurateur prepares to hunker down.
By LIZ ALDERMAN

CRITIC’S NOTEBOOK

A Frantic Few Days for Restaurants Is Only the Beginning

However long the closings across the country last, governments need to move fast if the industry is ever going to come back.
By PETE WELLS

A Boom Time for the Bean Industry

A few years ago, Mr. Sando started a “bean club” in which members could receive special bean shipments every three months for a subscription fee. It was meant to be a joke. “We’re in Napa, and I thought, ‘Oh, wine club — let’s do a bean club,’” he said. Now it has a waiting list of more than 8,000 names.

“It’s just shocking,” one bean supplier said. “I used to be the loneliest man at the farmer’s market.”
By DAVID YAFFE-BELLANY

EAT

Crepes Don’t Have to Be Fancy to Be Delicious

This savory galette de sarrasin is a perfect reminder that a French crepe is nothing but a humble pancake.
By GABRIELLE HAMILTON

Tejal Rao’s 10 Essential Indian Recipes

Our California restaurant critic, whose taste was shaped in family kitchens far from the subcontinent, picks dishes that show the cuisine’s many facets and techniques.
By TEJAL RAO

Dinner in French!

Melissa Clark has a delicious excerpt, and four recipes, from her book, including a Campari cake that may just transport you to Aix.
By SAM SIFTON

A GOOD APPETITE

How I Came to Cook in French

For Melissa Clark, the food she grew up eating in Brooklyn, and the French cuisine her parents adored, laid the foundation for how she still cooks.
By MELISSA CLARK

How Do They Make Plant-Based Meat Behave Like Beef?

J. Kenji López-Alt explains the science behind the new vegan products.
By J. KENJI LÓPEZ-ALT

How to Cook With Plant-Based Meats

You may have tried restaurant versions, but making them at home is another matter. J. Kenji López-Alt has tested them and offers practical advice.
By J. KENJI LÓPEZ-ALT

Warming Winter (Almost) Cuts Off a Sweet Wine Tradition in Germany

Years of milder temperatures have made German ice wine increasingly rare and expensive. This year, the industry body says, there will be only a few bottles.
By CHRISTOPHER F. SCHUETZE

Michael Broadbent, Who Put Wine on the Auction Block, Dies at 92

At Christie’s in London, he essentially created the notion that wine could be auctioned like furniture or art. He was also an influential wine writer.
By ERIC ASIMOV

Gray Kunz, 65, Dies; Four-Star Chef Fused France and Asia

Raised in Singapore, trained in Hong Kong and apprenticed in Switzerland, he made a celebrated mark in New York at Lespinasse.
By JULIA MOSKIN

Food! Glorious Food!

After Culinary and Literary Acclaim, She’s Moving to the Woods

“Ms. Regan is a 40-year-old chef from Indiana with a Michelin star who last summer published “Burn the Place,” perhaps the definitive Midwest drunken-lesbian food memoir. On its cover, the chef David Chang calls her one of the best chefs he has ever known.”
The chef Iliana Regan created a hit Chicago restaurant and wrote a tough, award-winning memoir. But her real dream lives in a cabin in northern Michigan.
By Kim Severson

CRITIC’S NOTEBOOK

Is Restaurant Noise a Crime? Our Critic Mounts a Ringing Defense

By Pete Wells

WIRECUTTER

Organize Your Fridge (and Keep It Neat)

A handful of simple items can help you organize your fridge the way the pros do, to avoid wasting both food and time.
By Marguerite Preston

Poach perfect: Yotam Ottolenghi’s recipes for buttery prawns, spicy chicken soup and ginger rhubarb

Butter-poached prawns and celeriac

Spicy chicken and cabbage soup

Clotted cream and ginger mousse with rooibos-poached rhubarb

A GOOD APPETITE

A Milky Cake Where More Is More

Adding dulce de leche and two kinds of coconut milk to a tres leches cake makes it supremely creamy and rich.

Cinnamon is sprinkled over this seis leches cake.
By Melissa Clark

EAT

End Your Meal Elegantly With Candied Oranges

A cold candied orange.
By Gabrielle Hamilton

WINE SCHOOL

Searching for the Distinctive Character of California Syrah

By Eric Asimov

Food! Glorious Food!

How Jean-Georges Vongerichten Went From ‘No Good’ Kid to 4-Star Chef

The globally prolific chef started out as a small-town truant and troublemaker. Then he got to work.
By ALAN RICHMAN

Current Job: Award-Winning Chef. Education: University of IHOP.

The nation’s chain restaurants don’t reap much critical praise, but many high-end chefs say they got a priceless, practical education there.
By Priya Krishna

A GOOD APPETITE

A Roast Chicken With Even More Crispy Bits

You can rub your bird down with salt, or you can try Melissa Clark’s latest trick for an exterior that crackles like a potato chip.

Don’t forget the pan drippings here: They’re a bright, lemony counterpoint to the tender meat.
By Melissa Clark

Dumpling Flavor, Stripped Down to Its Essence

Alison Roman takes Russian pelmeni, and turns them into a creamy, meaty-without-meat bowl.
By ALISON ROMAN

EAT

Chinese Roast Pork on Garlic Bread: What More Could You Want?

One of the great New York sandwiches, courtesy of China, Italy and the Catskills.
By SAM SIFTON

Put These Recipes on Repeat

A sheet-pan chicken and potatoes, a spicy slow-roasted salmon, red curry lentils: You’ll want to make these again and again.
By EMILY WEINSTEIN

The Cookbooks You Need for 2020, as Selected by Chefs

The authors Alison Roman, Niki Segnit, Diana Henry and more share the volumes they’ll be returning to again and again this year.
By MARIAN BULL

Anthony Bourdain’s final book to be published this year

World Travel: An Irreverent Guide, which the late chef and television host was working on when he died, is due out in October

‘Reflections and insights’ … Anthony Bourdain in 2005.

FRONT BURNER

Fondue Is Just the Beginning

This tome, from Meredith Erickson, an author of the Joe Beef cookbook, highlights the best of the Alps.
By Florence Fabricant

FRONT BURNER

These Godiva Chocolates Are Meant for Home Cooks

The candymaker has released a new line of chocolates designed for home kitchens.
By FLORENCE FABRICANT

Among the Sober and ‘Sober Curious’? Your Bartender

As interest in Dry January and sobriety rises, and as social media opens up new conversations, the bar business has begun to evolve.
By Becky Hughes

Gladys Bourdain, Who Helped Her Son Reach an Audience, Dies at 85

A Times copy editor, she kick-started Anthony Bourdain’s career when she helped him get a tell-all article about the restaurant world published in The New Yorker.
By DANIEL E. SLOTNIK

Georges Duboeuf, Creator of the Beaujolais Nouveau Craze, Dies at 86

He almost single-handedly started the rush for the first wines of the Beaujolais harvest.

Georges Duboeuf in 1985. He helped turn the arrival of Beaujolais Nouveau into a worldwide phenomenon.
By Eric Asimov

Food! Glorious Food!

Fueling Progress: On a crowded highway of convenience stores, 36Lyn is an oasis of quality

That’s ma gas station!
by Zach McCormick

Ken Friedman of the Spotted Pig Will Pay $240,000 in Sexual Harassment Case

The restaurateur has agreed to a payout for 11 former employees, including 20 percent of his profits from the restaurant, after an investigation by New York’s attorney general.
By KIM SEVERSON and JULIA MOSKIN

Impossible Dumplings and Beyond Buns: Will China Buy Fake Meat?

Impossible Foods and Beyond Meat want to expand to the Chinese market but face significant governmental and cultural hurdles.
By DAVID YAFFE-BELLANY

In a Burger World, Can Sweetgreen Scale Up?

The chain that made salads chic, modular and ecologically conscious now wants to sell you a lot of other stuff.
By ELIZABETH G. DUNN

What Will We Eat in 2020? Something Toasted, Something Blue

The food forecasters are at it again, predicting the next big vegetables and sweets, cuisines and causes.

Food from Japan, like soufflé pancakes, is expected to keep enchanting American diners in 2020.
By Kim Severson

LETTER OF RECOMMENDATION

Letter of Recommendation: Ginger Gum

A solution for digestive distress — and the more existential kind as well.
By ANNA HEZEL

T’s Favorite Nourishing Recipes for a More Healthful 2020

A roundup of vibrant dishes for the new year, from a vegetable-packed green soup to a comforting persimmon porridge.

A GOOD APPETITE

This Soup Has Salad Aspirations

Loaded with greens and other vegetables, plus farro and creamy potato, this soup walks the line between healthful and heavy.

Lemony spinach soup with farro.Credit…
By Melissa Clark

A January Dinner Party That Doesn’t Deprive

For exquisitely simple dishes that don’t skimp on flavor, David Tanis looks to Japan.

Tarragon, dill, shiso, mint, basil, cilantro, parsley and watercress are paired with cool, custardy silken tofu in this refreshing salad.
By David Tanis

EAT

The Perfect Cake for Your Coffee Break

This almond cake is just right for indulging in the Swedish ritual of coffee, sweets and conversation.
By DORIE GREENSPAN

FRONT BURNER

A Perfect Cheese for Raclette

The new wheels of L’Etivaz cheese, made in the Swiss canton of Vaud, may be the best yet.
Only $35.99/lb!
By FLORENCE FABRICANT

The New #TheStew

Make Alison Roman’s latest, a spicy white bean stew with broccoli rabe, as soon as possible.
By EMILY WEINSTEIN

THE POUR

Wine Business Fears a Possible Disaster in Potential Trump Tariffs

A move meant to impose pain on the European Union may jeopardize many American jobs and businesses, while putting popular wines out of reach.
By ERIC ASIMOV

FRONT BURNER

A Single Pot Irish Whiskey Comes to America

Teeling Whiskey’s first spirit made entirely in the city of Dublin is now available in New York.
Only $75!
By FLORENCE FABRICANT

WINE SCHOOL

A New Chapter for California Syrah

By Eric Asimov

Food! Glorious Food! — The Xmas Edition

Cheese Smells. Deal With It, a German Court Rules.

A fight over the food stuff ended up in court after a neighbor posted signs outside a cheese shop to complain about the stench.
By MELISSA EDDY

Chinese Restaurants Are Closing. That’s a Good Thing, the Owners Say.

The share of Chinese restaurants has fallen in metro areas across the country in the last five years. Many owners are glad their children won’t be taking over.
By AMELIA NIERENBERG and QUOCTRUNG BUI

Japan Wants to Dump Nuclear Plant’s Tainted Water. Fishermen Fear the Worst.

The water from the Fukushima disaster is more radioactive than the authorities have previously publicized, raising doubts about government assurances that it will be made safe.
By MOTOKO RICH and MAKIKO INOUE

SCRATCH

The Butcher, the Baker, the Candlestick Maker: Rub-a-Dub to 2019

By JULIA ROTHMAN and SHAINA FEINBERG

Confused in California

Nearing the end of his round-the-world trip, the 52 Places Traveler was confounded by the Golden State cities of Los Angeles and Santa Barbara.
By SEBASTIAN MODAK

How Jimmy Neary, Irish Pub Maestro, Spends His Sundays

For more than 50 years, the charismatic restaurateur has been in business. His one day off? Christmas.
By ROBERT SIMONSON

Italy Is in a Hazelnut Cream-Filled Civil War

With Italians’ appetite for snack food growing, Barilla and Ferrero are in a pitched battle to make sure their cookies come out on top.
By JASON HOROWITZ and ANNA MOMIGLIANO

A GOOD APPETITE

Four Breakfasts as Festive as the Season

A showstopping Dutch baby, warming baked oatmeal, cozy baked eggs, and a classic broiled grapefruit — all are as easy as they are warming.
By MELISSA CLARK

How to Eat Dinner Like the Last Citizens of Pompeii

The chef Heston Blumenthal’s latest exploration of historical appetites is a menu inspired by the final meals prepared in the doomed Roman city.
By MEARA SHARMA

An Unforgettable Holiday Centerpiece

An end-of-year extravagance, Gabrielle Hamilton’s whole roast suckling pig is an easily prepared, visually stunning project.
By SAM SIFTON

The Chicken to Crave

Feeling a little spent? Let Alison Roman’s skillet chicken with white beans, a one-pan shrimp scampi, and a lemony carrot soup power you through the holidays.
By EMILY WEINSTEIN

Greek Wines Get Back to Their Roots

Winemakers across the country are recognizing native grapes like assyrtiko, xinomavro, debina and malagousia.
By FLORENCE FABRICANT

Food! Glorious Food!

CRITIC’S NOTEBOOK

8 Ways Restaurants Have Changed in the Past Decade

Our chief restaurant critic tries to make sense of the past 10 years in American dining, with a little help from Twitter.
1. We ate with our cameras.
2. All our plates became small plates.
3. The vegans got their revenge.
4. Developers caught food-hall fever.
5. Many people of color who cook had a breakout decade.
6. Ethical treatment wasn’t just for farm animals.
7. The future looked grim.
8. And yet, everybody agreed that there are good restaurants almost everywhere.
By PETE WELLS

TRILOBITES

What a 5,700-Year-Old Wad of Chewed Gum Reveals About Ancient People and Their Bacteria

Scientists dig into the diet, health and history of Danish hunter-gatherers in a new study.
By KNVUL SHEIKH

TALK

She Changed the Way We Eat. She Wants to Fix Our Democracy, Too.

Frances Moore Lappé popularized the idea that plant-based diets were good for the planet. But her focus has been on politics all along.
By DAVID MARCHESE

BANGKOK DISPATCH

In Bangkok’s Fragrant Street Food, City Planners See a Mess to Clean

City planners prefer a more manicured Bangkok, with air-conditioning, malls and Instagrammable dessert cafes — and without the mess and noise of street vendors.
By HANNAH BEECH

Senate Confirms Stephen Hahn to Head F.D.A.

The Food and Drug Administration has been without a permanent commissioner since April, when Dr. Scott Gottlieb resigned.
By SHEILA KAPLAN

THE T LIST

The T List: What to Try, Read and Know About This Week

Glittery eyes, a classic Nan Goldin book and more ideas from the editors of T Magazine.

Hard Times for a Hot Commodity, the Prized New Mexico Chile

Years of drought, erratic weather and other stresses are taking their toll on the peppers that are central to the state’s economy and identity.

In fields around Hatch, N.M., workers pick chile by hand, careful not to bruise the state’s prized crop. But the peppers are in trouble.
By Amelia Nierenberg

RESTAURANTS

What Happens When a Fitness Chain Opens a Restaurant?

Slideshow

Electric Lemon, in the Equinox Hotel at Hudson Yards, answers the question with vibrant flavors and a “feel the burn” playlist.
By PETE WELLS

The Most-Read Food Stories of 2019

From articles on climate change to a review of a Brooklyn institution, the most popular stories this year were ones that prompted reader discussion.

12. How Do the New Plant-Based Burgers Stack Up? We Taste-Tested Them

11. Alison Roman Cooks Thanksgiving in a (Very) Small Kitchen

10. Your Questions About Food and Climate Change, Answered

9. You Don’t Need a Recipe

8. The Vegetarians Who Turned Into Butchers

7. Weeknight Dinner Around the World

6. How to Boil the Perfect Egg

5. The Aperol Spritz Is Not a Good Drink

4. The Secret Ingredient That Improves Meat Every Time

3. Mario Batali Exits His Restaurants

2. Popeyes Sandwich Strikes a Chord for African-Americans

1. Peter Luger Used to Sizzle. Now It Sputters.

The Best Biscuits? There Are a Few Tricks

J. Kenji López-Alt swaps ingredients, and grates and rolls his way to biscuits that are simultaneously crisp, flaky, soft and light.
By J. KENJI LÓPEZ-ALT

EAT

How to Cook a Pig

There is no other dish on the traditional holiday table that you can cook so beautifully this easily.
By GABRIELLE HAMILTON

FRONT BURNER

Hummus, the Book

This coffee-table tome on hummus follows the dish throughout the Middle East.
By FLORENCE FABRICANT

FRONT BURNER

Gift a Brick of Caviar

Pressed into a block, this new caviar product can be grated to add rich flavor to eggs, warm toast and pasta.
By FLORENCE FABRICANT

ONE GOOD MEAL

How to Cook Brisket Like a ‘Jewish Grandma Fashion Designer’

At Batsheva Hay’s Upper West Side apartment, Fridays are dedicated to serving this simple stovetop supper.
By NICK MARINO

Easy Upgrades

These recipes — for salmon, chicken, noodles and pork chops — all have a genius little twist.

1. Salmon With Anchovy-Garlic Butter

2. Crispy Pork Chops With Buttered Radishes

3. Umami Garlic Noodles With Mustard Greens

4. Chicken Caprese

5. Savory Dutch Baby

By EMILY WEINSTEIN

A Seafood Pie for the Feast

Cooked under buttery puff pastry, seafood mingles in a velvety sauce for a fish pie that doubles as a stunning holiday centerpiece for Christmas Eve.
By Melissa Clark

Desserts That Bring the Party, but Not the Fuss

Salted Chocolate Pudding With Whipped Sour Cream

Golden Ginger Cake

Boozy Cherry Walnut Tart

Citrusy Cheesecake

After a giant ham, Alison Roman wants something sweet, celebratory and a little grand — but not too difficult to make, either.
By ALISON ROMAN

A Festive Cake With a Big Reveal

Beautiful and bright, Yotam Ottolenghi’s warm upside-down lemon cake gives you that ta-da moment for the holidays.

Yotam Ottolenghi’s warm upside-down lemon sponge cake with lemon-maple butter.
By Yotam Ottolenghi

Food! Glorious Food!

On the Menu in Moscow, Soviet-Era Nostalgia

Themed eateries in the Russian capital cater to a taste for the past, recalling Black Sea vacations, Space Race euphoria and the days of service without a smile.
By ANASTASIA MIARI

America’s Dairy Farmers Are Hurting. A Giant Merger Could Make Things Worse.

The largest dairy co-op in the United States is in talks to acquire Dean Foods, a milk processing company that sought bankruptcy protection last month.
By DAVID YAFFE-BELLANY

DEADLY GERMS, LOST CURES

Denmark Raises Antibiotic-Free Pigs. Why Can’t the U.S.?

American pigs are raised on a liberal diet of antibiotics, fueling the rise of resistant germs. Danish pork producers are proving there’s a better way.
By ANDREW JACOBS

TRAVEL TIPS

How to Have a 5-Star Hotel Experience in Paris Without Booking a Room

Aimez-vous le luxe?
By AMY TARA KOCH

EAT

The Key to a Perfect Italian-American Sauce

Pickled peppers elevate a pan sauce that you can use on veal, on pork, on beef, on chicken.

Veal chops in cherry pepper sauce.
By SAM SIFTON

NONFICTION

Writing, and Cooking, Across Borders

In “Of Morsels and Marvels,” the Guadeloupean novelist Maryse Condé writes about the links between her culinary and literary passions.
By CHARLOTTE DRUCKMAN

FRONT BURNER