A GOOD APPETITE
A Weeknight Skillet Chicken Dinner, Rich With Greens
This forgiving and adaptable weeknight dinner stars tender chicken thighs, braising greens and whole garlic cloves.

Serve this skillet meal alongside crusty bread, rice or noodles, anything that will sop up all the savory, schmaltzy sauce.
By Melissa Clark

Five Easy Dill Dinners
Ginger-dill salmon, skillet chicken with orzo, dill and feta and (frozen) fava bean stew are herbaceously springy.
By EMILY WEINSTEIN

Pantry-Friendly Persian Lentil Rice With Dates
More weeknight dishes that wow: herby pork larb, sticky chicken with brussels sprouts and shrimp in purgatory.
By MELISSA CLARK

Max Hardy, 40, Dies; Helped Bring Chef-Driven Cuisine to Detroit
With his unique blend of Lowcountry and Caribbean influences, he ranked among the best of a new generation of Black culinary wizards.

Hardy prepared roasted snapper with coconut grits and a spicy coconut sauce for a Black History Month dinner this year in Detroit. He opened a string of high-profile restaurants there beginning in 2017.
By CLAY RISEN

36 HOURS
36 Hours in Austin
Admire the skyline from a kayak, treat yourself to barbecue and start each morning with a breakfast taco in the colorful capital of Texas.
By SHANNON SIMS

A GOOD APPETITE
A Comforting Rice Dish That Won’t Break the Bank
Adas polo, a Persian recipe perfumed with cinnamon and layered with caramelized onions and dates, only feels expensive.

You can make adas polo as simple or as elaborate as you like, but this minimalist version features warmed dates.
By MELISSA CLARK

A Complexly Flavored (but Weeknight-Friendly) Vegan Curry
Meera Sodha’s easy recipe combines tender cauliflower, buttery cashews, sweet peas and warming spices for a five-star, reader-favorite dinner.
By MIA LEIMKUHLER

Meera Sodha’s vegan recipe for Chinese takeaway-style tofu and vegetable curry
This nostalgic, fragrant pot of curry smells and tastes as authentically Saturday night as a favourite TV show
Meera Sodha’s Chinese takeaway- style tofu and vegetable curry.
Meera Sodha

THE POUR
To Find Great Values in Italian Wine, Look to Abruzzo
A new generation of exacting growers and winemakers has brought vitality to an Italian region known for its cheap wines.
By ERIC ASIMOV

30 Chefs Open Up About Tipping, Gen Z Cooks and You the Customer
In hours of interviews, we talked with highly accomplished chefs from all over the country about the challenges of running a restaurant today.
By JULIA MOSKIN

Why Is Mercury Stubbornly High in Tuna? Researchers Might Have an Answer.
Old accumulations of the toxic metal in the deep sea are circulating into shallower waters where the fish feed, new research found.

Skipjack tuna in Miyagi Prefecture, Japan, in October. Thousands of tuna samples collected around the world from 1971 to 2022 showed mercury levels almost unchanged.
By Hiroko Tabuchi

ASK KENJI
Why Do Some Foods Freeze Better Than Others?
In his new column, Ask Kenji, the cookbook author Kenji López-Alt answers your questions. First up: why smaller is better in the freezer.
Speed is key when it comes to effective freezing, and, since smaller ingredients, like peas and broccoli florets, freeze faster, they’re great candidates.
By J. KENJI LÓPEZ-ALT

A GOOD APPETITE
3 Hearty Vegetarian Stews That Don’t Take Hours on the Stove
White bean-tomato, red lentil-barley, sweet potato-tofu: These lush recipes from Melissa Clark bring out the best in winter vegetables.

For something warming, look to these three stews built on simmered vegetables.
By MELISSA CLARK

A GOOD APPETITE
When Hot Bacon Meets Sliced Brussels Sprouts, Salad Happens
A hot bacon dressing, a crispy-edged fried egg and sliced brussels sprouts star in this meal-worthy take on a Southern classic.

Make the most of winter’s brussels sprout bounty with this bacon-y salad.
By MELISSA CLARK

Bringing to Light the Cuisine of Hercules Posey, George Washington’s Enslaved Chef
For more than 200 years, the story of the nation’s first presidential chef has been lost to history, but a group of historians is working to give Hercules Posey his due.
By Ramin Ganeshram

Why a Tire Company Gives Out Food’s Most Famous Award

THE POUR
The Twilight of the American Sommelier
The job, once seen as an essential feature of any establishment serious about wine, now seems to be a luxury in the post-pandemic restaurant economy.
By Eric Asimov

When the Breakup Ruins Your Favorite Restaurant
Getting dumped while dining out doesn’t just happen in movies. And in real life, it could put you off your favorite place forever.
By BECKY HUGHES

A GOOD APPETITE
Pistachio Cheesecake, 2 Ways: Super Simple and Simply Showstopping
The slightly sweet nut shines in these two smart recipes from Melissa Clark.

Store-bought pistachio paste gives this impressive cheesecake a deeply nutty flavor without a lot of fuss.
By MELISSA CLARK

There’s No Limit to What the Negroni Can Do
Play with its simple formula, and you can make a number of delicious, bittersweet cocktails.

Drop the gin in a Negroni, and you have a light, gorgeous Milano-Torino.
By Rebekah Peppler

THE POUR
This Valentine’s Day, Say It With Wine
For occasions like a day that spotlights sweets, a special bottle of sweet wine might be the perfect ending.

By Eric Asimov

Bob Moore, Who Founded Bob’s Red Mill, Is Dead at 94
A former gas station owner, he was learning to read the Bible in its original languages when he changed course and started what became an artisanal-grains powerhouse.

Bob Moore, the founder of Bob’s Red Mill, at his retail store in Milwaukie, Ore., in 2010. His company grew from serving the Portland area to become a global natural-foods behemoth.
By ALEX WILLIAMS

David Bouley, Influential New York Chef, Dies at 70
At restaurants like Montrachet and Bouley, he channeled French nouvelle cuisine to create the New American style.

The chef and restaurateur David Bouley in 2017 at Bouley at Home, a New York enterprise that included a dining room, a food lab, a cooking school and a bake shop.
By JULIA MOSKIN

Who Created Butter Chicken? India’s Great Curry Clash.
A court has been asked to solve a bitter dispute between two families who have very different accounts of the origins of a dish beloved around the world.
By Suhasini RajPhotographs and Video by Anindito Mukherjee
Reporting from New Delhi

THE POUR
This Valentine’s Day, Say It With Wine
For occasions like a day that spotlights sweets, a special bottle of sweet wine might be the perfect ending.

By Eric Asimov

5 FAVORITE PLACES
Linda Ronstadt’s Tucson
The Rock & Roll Hall of Famer known for hits like “Blue Bayou” and “Long Long Time” recommends spots she adores in the city where she was born and raised.

San Xavier del Bac Mission, completed in 1797, is the oldest intact European building in Arizona. Inside its walls, Linda Ronstadt says, she can feel magic.
By ABBIE KOZOLCHYK

A GOOD APPETITE
This Simple Ingredient Makes So Many Meals Shine
Coconut milk effortlessly lends its subtly sweet flavor and richness to countless recipes.

Coconut milk’s creamy sweetness tempers the earthiness of black beans in this easy soup.
By Melissa Clark

Tasting History: https://youtu.be/_bx2DjFU5eE?si=4BiU_z1M9gWJVtwz

After a Boom, Craft Beer Considers a New Creed: Less Is More
Many breweries, bars and supermarkets that once offered a dizzying array of new beers are now paring back to a chosen few.

Sacred Profane Brewing in Biddeford, Maine, brews only two beers, a pale lager and a dark lager, that customers can order with varying levels of foam or blended.
By JOSHUA M. BERNSTEIN

Hippy, capitalist, guru, grocer: the forgotten genius who changed British food
Nicholas Saunders was a counterculture pioneer with an endless stream of quixotic schemes and a yearning to spread knowledge – but his true legacy is a total remaking of the way Britain eats
by Jonathan Nunn

How Coffee Farmers in Hawaii Fought Counterfeit Kona Beans
A testing method borrowed from geology helped farmers sue a slew of stores selling supposed “Kona” coffee.
By VIRGINIA HUGHES

24 Breakfast Recipes to Make You a Morning Person
Don’t rise and grind. Rise and dine.
By KRYSTEN CHAMBROT

The Trick to the Fluffiest Muffins May Already Be in Your Kitchen

Let these lemon blueberry muffins be the hit of brightness you need this dreary winter.
By Genevieve Ko

All Breakfast, All the Time
Spicy, cheesy eggs Kejriwal, broiled salmon with mustard and lemon and miso-pecan banana bread are delicious at any hour.
By MELISSA CLARK

A GOOD APPETITE
What Makes Chicken and Rice Even Better? A Little Bite.

Cooking rice on a sheet pan lets it crisp up gloriously, adding crunch to this classic weeknight pairing.
By MELISSA CLARK

Exploring Caribbean Food, Island by Island
Tavel Bristol-Joseph of Canje in Austin, Texas, is one of many chefs around the United States who are exploring their Caribbean heritage through the cooking of specific countries and islands.
By Korsha Wilson

Did a Delicious Mistake Lead to This National Dish?
Everyone agrees that sopa Paraguaya, a custardy cornbread, is one of a kind, but historians debate whether its creator was an overzealous presidential chef.

This dense and cheesy cornbread is commonly served alongside grilled meats in Paraguay.
By CHRISTINA MORALES

The Ghosts of Black Appalachia Visit Her Kitchen
In her new book, “Praisesong for the Kitchen Ghosts,” the poet Crystal Wilkinson explores her family history through cooking and recipes.
By KORSHA WILSON

The Best Bowl of Beans I’ve Ever Had
A pantry staple can be exciting, even thrilling, with a little time, care and cleverness.

By ERIC KIM

THE POUR
The Wine Heiresses Apparent

Angela Fronti, left, with two employees, Cecilia Csizmadi and Sofia Rimini. Ms. Fronti used her family’s vineyards to create Istine, now an excellent Chianti Classico estate.
By Eric Asimov

Do you eat foods that leave you hungry or full? Take our quiz.
If you find yourself snacking, craving foods or feeling hungry a lot of the time, you may be eating the wrong foods.
By Anahad O’Connor

In the Ozempic Age, Has ‘Craveable’ Lost Its Selling Power?
The food industry has long touted its products as impossible to resist. But with a spotlight on the perils of compulsive eating, that tactic is getting another look.
By KIM SEVERSON

Exploring Caribbean Food, Island by Island
A new guard of chefs is getting specific about a cuisine that is often flattened into one large region.
By KORSHA WILSON

The Secret Ingredient Your Rice Krispies Treats Are Missing Simple to make but complex in taste, these marshmallow confections highlight the delicious balancing act of black sesame and sugar.
By ERIC KIM

Our best brownie recipes for when no other dessert will do
By Becky Krystal

How to prepare your home for extreme cold, and stay warm in a power outage
(DePayWalled)
By Victoria Bisset

Cook like you’re on holiday
Malta
‘Broad beans are so loved’: how to cook and eat as though you’re on holiday in Malta

‘Fresh, vibrant, zingy’: Simon Bajada’s recipe for qarnit bit-tewm (Maltese octopus salad)
Writer and photographer Simon Bajada shares his insights on Maltese cuisine and his recipe for a vibrant seafood salad
Sarah Ayoub, recipe by Simon Bajada

Middle Eastern food and drink
Mildreds’ vegan takes on Middle Eastern classics – recipes

(L to R) Red lentil harira, jackfruit walnut wraps, Chermoula cauliflower galette. Photograph: Ola O Smit/The Guardian. Food styling: Tamara Vos. Prop styling: Anna Wilkins. Food styling assistant: Florence Blair.
Sarah Wasserman

A GOOD APPETITE
An Oatmeal Cookie for Raisin Haters
A puddle of blueberry maple jam is stuffed inside these tender, gently spiced treats.

Cooking a jam may seem intimidating at first blush, but it’s quite simple and makes these cookies shine.
By Melissa Clark

THE POUR
How to Define a Good Wine? It’s Complicated.
Yes, a wine ought to taste good. But there’s much more to consider, including farming, winemaking and intent.
By Eric Asimov

Anthony Dias Blue, Whose Writing Elevated California Wines, Dies at 82
A longtime editor at Bon Appétit and a radio personality, he helped millions gain a new appreciation for the American wineries he loved.

Anthony Dias Blue believed that good wine needn’t be expensive or difficult to appreciate; all that people needed, he said, was a guide, like him, to show them what was worth buying.
By Clay Risen

Tony Fortuna, Restaurateur With a Congenial Flair, Dies at 76
He turned running a dining room into a fine art at each of his restaurants over a 40-year career, most notably TBar on the Upper East Side.

Tony Fortuna in 2021 at a satellite of his Manhattan restaurant TBar in Southampton, N.Y. He was associated with a succession of New York restaurants, including Restaurant Lafayette, Tavern on the Green, Lespinasse, Mad. 61 and the Monkey Bar.
By Florence Fabricant