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.

Team Steady acquires eyesore at Franklin and Lyndale, looks to revitalize it
Dan Netter

HEADWAY
How Free School Meals Went Mainstream
Over the past decade, many more schools started to offer free meals to all children, regardless of family income.
By Susan Shain

POLICING & JUSTICE
Here’s what you need to know about the Feeding Our Future trial as it enters its fifth week
The Feeding Our Future trial could conclude at the end of May or in mid-June.
by Joey Peters

How Wild Rice Forecasts Climate Change
Manoomin, a crop vital to the Indigenous peoples of the Upper Midwest, has been threatened in recent years. But careful stewardship is helping to bring it back.
By Kevin Noble Maillard

T 25
The 25 Essential Pasta Dishes to Eat in Italy
Two chefs, one cookbook author, a culinary historian and a food writer made a list of the country’s most delicious meals, from carbonara in Rome to ravioli in Campania.
By DEBORAH DUNN, VICKY BENNISON, MARIANNA CERINI, ROBYN ECKHARDT, LAUREL EVANS, KRISTINA GILL, ANDREW SEAN GREER, LEE MARSHALL, ELIZABETH MINCHILLI, MARINA O’LOUGHLIN, KATIE PARLA, RACHEL RODDY, ERIC SYLVERS, LAURA MAY TODD and ENEA ARIENTI

A Dreamy Bean Dip in Under 30 Minutes
Topped with deeply browned onions, this snack is as simple or complex as you make it.

By YOTAM OTTOLENGHI

THE POUR
Despite War, Ukrainian Wines Are Finding a Global Audience
These bottles, reflecting thousands of years of winemaking history and a fresh wave of energy, are now arriving in the U.S.

Sergiy Klimov, an author and ambassador for Ukrainian wines, in Kyiv. He says the history of winemaking in the region stretches back 6,000 years.
By Eric Asimov

Jasper White, Chef Who Lifted New England Cuisine, Dies at 69
At Restaurant Jasper in the North End of Boston, and later with a small chain of family-friendly seafood establishments, he focused relentlessly on regional ingredients.

Jasper White in 2007 at his Summer Shack restaurant in Cambridge, Mass., one of three in a chain. His signature dish was pan-roasted lobster.
By Julia Moskin

Advice for picky eaters: Liking a variety of foods linked with brain health
Rather than focusing on specific diets, the scientists examined the link between the foods individuals liked and disliked and their cognitive health.
By Teddy Amenabar

Dozens of Red Lobster Restaurants Are Auctioning Off Equipment
The seafood chain has been losing money for years. The liquidator behind the auction said more than 50 of its U.S. locations had closed.
By MIKE IVES

Mid-May Means Maximalist Asparagus
My recipe for seared asparagus with cashews is just the thing when you want a pan full of punchy, crunchy additions.

By MELISSA CLARK

LETTER FROM THE EDITOR
An Issue All About Pasta and What It Means to Eat It
The dish, in all its many forms, has become synonymous with Italy’s culture.
By HANYA YANAGIHARA

How a ‘Strange,’ ‘Evil’ Fruit Came to Define Italy’s Cuisine
When tomatoes first arrived in Europe 500 years ago, they were considered dangerous. Then in Naples they gave rise to pasta al pomodoro.
By LIGAYA MISHAN and ANTHONY COTSIFAS

What Is Italy’s Most Prized Stuffed Pasta?
Each region could well argue for its own, but one may have the strongest case.
By DAWN DAVIS and SHARON RADISCH

A GOOD APPETITE
This Easy Pasta Doubles Up on Eggs
Speedy, savory and pantry-friendly, this dish celebrates buttery egg noodles by topping them with sour cream, scallions and runny eggs.

A take on lokshen mit kaese, this jammy egg pasta is full of brightness from fresh herbs.
By Melissa Clark

This Impressive Cake Has Many Layers
Strawberry cake, a Southern staple, is full of meaning.

By LISA DONOVAN

THE POUR
10 Terrific 2022 Beaujolais to Drink Now, or in a Few Years
Beaujolais, and its prices, are not what they used to be. Instead of bemoaning what has been lost, the wines today ought to be celebrated.

By Eric Asimov

What Is ‘Queer Food’? A Conference Explores (and Tastes) Some Answers.
The pastry chef Anna Salzman brought her homemade sugar cookies for her workshop, “These Cookies Are Going to Change Your Life: An Introduction to Self-Expression Through Pastry Recipe Experimentation,” at the Queer Food Conference at Boston University.
By Erik Piepenburg

Olive oil use associated with lower risk of dying from dementia
An observational study has found that regular olive oil consumption may have cognitive health benefits.
By Teddy Amenabar

Walnuts Recalled From Natural Food Stores After E. Coli Outbreak
The outbreak linked to shelled organic walnuts distributed by Gibson Farms has sickened 12 people and hospitalized seven in California and Washington State, federal officials said.
By JOHNNY DIAZ

One in Five Milk Samples Nationwide Shows Genetic Traces of Bird Flu
There is no evidence that the milk is unsafe to drink, scientists say. But the survey result strongly hints that the outbreak may be widespread.
By Emily Anthes and Noah Weiland

Maui in 36 Hours
By Shannon Wianecki Photographs by Michelle Mishina Kunz

How to use up a whole head of lettuce without making salad
Char it, grill it, even soupify it – our panel of cooks lets us in on secret ways to enjoy lettuce
Anna Berrill

What makes Korean gochujang any different from other chilli pastes?
Gochujang is sweet, spicy, fruity, savoury, umami and you can eat it as it is, in dips or on toast. Our panel pick a variety of ways to enjoy it
Anna Berrill

All In on Aloo Chicken
This shortcut version of a traditional Punjabi chicken and potato stew uses boneless chicken pieces and cashew butter for a brilliant dinner.

By Mia Leimkuhler

How Did Black Forest Cake Become the World’s Favorite Dessert?
Dessert lovers from Chile to Pakistan to Fiji claim it as a national treat. How did it get there from the woods of Germany?

The cake, long an adopted favorite in many countries, is more popular than ever — except perhaps in Germany.
By PRIYA KRISHNA

A GOOD APPETITE
The Best Ways to Cook Asparagus
You don’t just have to roast those stalks. These three easy techniques can bring out the delicious best from the spring favorite.

Broiling, pan-searing and sautéing each bring out the best in asparagus.
By Melissa Clark

Why Does Day Drinking Feel Different?
A buzz in the sun can hit harder than dinnertime drinks. Experts shed light on the science.
By Dani Blum

How an Ex-N.B.A. Player Is Diversifying Wine One Sip at a Time
As corporate diversity efforts fade out, Channing Frye and his Chosen Family Wines have taken an unpretentious grassroots approach, bringing wine to communities of color.
By Eric Asimov

36 HOURS
Munich

The statue of Bavaria, the female personification of the southern German state, looks over the expansive Theresienwiese, the site of the annual Oktoberfest beer festival.
By A.J. Goldmann

WHERE TO EAT
The 25 Best Restaurants in Austin Right Now
There’s plenty of barbecue and Mexican — as you’d expect — but also world-class Japanese, Korean and more. Comments welcome, as always.
By PRIYA KRISHNA and BRETT ANDERSON

No, Your Spaghetti Doesn’t Have to Be al Dente: 5 Pasta Myths, Debunked
A veteran food journalist settles some long-simmering disputes on a slippery subject.
By Julia Moskin

Could Eating Less Help You Live Longer?
Calorie restriction and intermittent fasting both increase longevity in animals, aging experts say. Here’s what that means for you.
By Dana G. Smith

The Best Fish Is Also the Most Local. Why Is It So Hard to Find?
Seafood caught in nearby waters has long been left out of the farm-to-table movement. But these people have set out to get it into stores and restaurants.
By MELISSA CLARK

With a Fresh Look and Recipes, Manischewitz Courts a New Generation
The 136-year-old company’s products have been staples in American Jewish households for generations. After a major rebranding, the matzo ball soup comes with merch.

A new brand identity for Manischewitz leans heavily on a shade of orange inspired by its matzo ball soup.
By REMY TUMIN

Carbonara Ramen
With its bright pink packaging and spicy contents, these Korean-made instant ramen packs are going viral online and flying off shelves.

introduced in 2017, Samyang Food’s buldak carbonara ramen capitalized on the company’s already popular spicy ramen.
By Eleanore Park

A New Gochujang Pasta Has Entered the Chat
Alexa Weibel’s gochujang pasta balances the red chile paste’s pungency with sweet shrimp and juicy cherry tomatoes.

By Melissa Clark

This chef wants to help you cook ‘misunderstood’ vegetables

Becky Selengut at the University District Farmers Market in Seattle.
By Rebekah Denn

Behind a Vegan Chef’s Holistic Empire, an Ugly Reality
Matthew Kenney, one of the most famous names in plant-based cuisine, has left a trail of burned investors, bounced paychecks and graphic text messages.

Matthew Kenney, shown here in a 2017 photo, is one of the world’s best-known vegan chefs. Seventeen of his restaurants have closed since late 2021.
By Brett Anderson

That other grain — rice: https://youtu.be/1ivJsV1A5oU?si=XA3mx5PNsFzPE-Yi

Can there be delish dessert with less sugar? Absolutely, say these chefs
We don’t have to reflexively use refined sugar to sweeten. Dates often do the trick – in a way that’s healthier for us and the planet
Caroline M Saunders

Can a Brewery Make Good Wine? These Beer Makers Say Yes.
In an effort to reach an increasingly diverse customer base, brewers are turning over some of their equipment to producing wine.

Fermenting fruit for sour ales inspired Joe and Lauren Grimm, the married owners of Grimm Artisanal Ales in Williamsburg, Brooklyn, to start a sister winery, Physica Wines, which released its first vintages last year.
By Joshua M. Bernstein