The Salmon on Your Plate Has a Troubling Cost. These Farms Offer Hope.
Land-based aquaculture is still coming into its own, but it stands to upend an industry plagued by environmental concerns.
By MELISSA CLARK

California’s Ban on Red Food Dye Puts F.D.A.’s Food Policies on the Spot
The dye was banned in cosmetics after a study suggested it might be a carcinogen. Yet federal regulations still permit its use in foods, stoking concerns that helped build support for the new state law.
By CHRISTINA JEWETT and JULIE CRESWELL

This Southern Staple Is Pure Gold
Preparing fresh green beans may be a task, but it yields dividends in this dish.
By ERIC KIM

MAKING IT
Radicchio Is in Season — And in Style
Increasingly, the vegetable is becoming a mainstay of contemporary American cuisine.
By ZOEY POLL and KYOKO HAMADA

https://youtube.com/watch?v=tjsXRVFUQMI%3Fsi%3D8VdqyM66GZPydz17

https://youtu.be/tjsXRVFUQMI?si=RKKE6jp6zcMBr0pO https://www.youtube.com/embed/EmvRFNILKsI?si=JjiyGmoeXq0iZMoT

Best Christmas cake recipes
All our best Christmas cake recipes in one place. Whether you are looking for Mary Berry’s classic Christmas cake or need a gluten-free or vegan recipe, we have something for everyone here.

Colette Rossant, 91, Dies; Gave French Cuisine a Global Flourish
A prominent cookbook author, critic and memoirist, she reinvigorated the dishes of her native France with a globe-trotter’s sensibility.

Colette Rossant in her kitchen in Manhattan in 1981. She helped broaden the palate of American food connoisseurs by fusing Western cuisine with that of Asia and the Middle East.
By ALEX WILLIAMS

Bad headline writer! Bad reporter! Bad! Bad! Bad!
BBC News – Pumpkin weighing 2,749lb squashes world record

Documenting the Recipes of Latin America, One Zoom at a Time
For her latest cookbook, “Latinísimo,” Sandra A. Gutierrez found creative ways to meet cooks to document the home cooking of Central and South America, and the Caribbean.
By CHRISTINA MORALES

Roti, a Shape-Shifting Global Staple, Takes a New Form: Convenience Food
The bread has meant many things to many people, from South Asia to South America. Now a new generation is using it for pizza, French toast and more.

Roti has become a go-to for making quick meals and snacks. Here, Palak Patel rolls bananas, ghee and jaggery into a South Asian style of roti, made with wheat flour and water.
By PRIYA KRISHNA

A GOOD APPETITE
The Easiest Brownies Are Mixed and Baked in the Same Pan
Mixed, baked and eaten warm, straight from the skillet, these fudgy treats are the after-school snack of your dreams.

This fudgy brownie can be served in slices, but it’s far more exciting shared among friends.
By MELISSA CLARK

https://youtube.com/watch?v=iEK8Racb63w%3Fsi%3DGVmdUCygHHN8NF3T

A Soup for When You Just Want to Be Alone
This herby sweet-potato soup may be a bit modest, but it’s also the best company if you need to recharge.

By YOTAM OTTOLENGHI

Pizza, pie and spanakopita: three vegetarian Greek recipes to bake
A trio of savoury meat-free recipes, where bright spring greens take centre stage
Kon and Sia Karapanagiotidis

How to make vegetarian bibimbap – recipe

Felicity Cloake’s vegetarian bibimbap.
Felicity Cloake

https://youtube.com/watch?v=Dft8yud9YQQ%3Fsi%3DAMg02UB0yk44BOns

THE POUR
10 Zinfandels and Blends to Drink Right Now
They have veered wildly in style and critical esteem. Now consumers can select from a wide diversity of wines.

By Eric Asimov

Murray Stenson, Unassuming Leader of a Cocktail Renaissance, Dies at 74
A staple of the Seattle bar scene, he was both a throwback to an earlier era and an inspiration for a new generation of bartenders.

Murray Stenson in 2008. He pushed back against the sickly sweet concoctions of the 1970s in favor of elevated drinks made with quality ingredients.
By CLAY RISEN

Experts say don’t pre-rinse your dishes. We put that advice to the test.
The logistical, psychological and personal factors that influence our dishwashing habits
By Mari-Jane Williams

TIMES INSIDER
A Cooking Editor Who Finds Inspiration Everywhere
For The Veggie, a New York Times newsletter, Tanya Sichynsky mines her personal life for recipe ideas.
By TANYA SICHYNSKY

This Vegetarian Dinner Party Menu Lets the Host Relax
A smoky eggplant salad, a squash pie inspired by Moroccan b’stilla and saffron-poached pears can all be made ahead, with minimal fussing, David Tanis writes.

Golden, crisp buttered phyllo encases a butternut squash filling for a showstopping centerpiece.
By David Tanis

These Cinnamon Rolls Have an Unexpected Twist in Their Swirls
Claire Saffitz crumbles up not-too-sweet speculoos cookies for the filling in these fluffy buns, which stay tender for hours.
A soft, supple dough extends the shelf life of these cinnamon rolls.
By Claire Saffitz

16 Dishes to Make for Someone Going Through a Hard Time
Divorce, death, a big move, illness: Food may not fix anything, but a lovingly prepared meal can bring some much-needed comfort and nourishment.
By Margaux Laskey

Greek fava, a silky puree of yellow split peas, deserves our attention

This delicious Greek fava recipe made from simple pantry staples is definitely anything but ordinary.
By Luke Pyenson

Greek Fava

The Chicken That Might Put a Ring on It
Can a comforting dish called “Marry Me Chicken” really move a partner to propose? These home cooks say yes.

An editor at Delish first created the “Marry Me Chicken,” a Tuscan-style dish in a creamy sun-dried tomato sauce, in 2016. For years, it has been a favorite on social media.
By Christina Morales

Gorgeous Thieboudienne, Maple-Butter Roast Chicken and Gochujang Potato Stew
Satisfying (and simple) recipes for feeding friends and family.

By THE NEW YORK TIMES COOKING

A Japanese Pancake That Wastes Nothing and Saves Everything
Okonomiyaki, special in its simplicity, can be a culinary home of your making.

By Bryan Washington

Burn This Cheesecake
Basque cheesecake is better with a deeply burnished exterior — the better to contrast with its creamy interior.

By SAM SIFTON

36 HOURS
36 Hours in Santiago, Chile
Against the arresting backdrop of the Andes, the Chilean capital is alive with music, art and nightlife.
By JOHN BARTLETT

ITALY DISPATCH
Clams Ruled This Town Until the Crabs Moved In
Goro, on the Adriatic Sea, is famous for its clams — essential for the beloved spaghetti alle vongole. But an infestation of crabs is threatening the town’s cash crop.
By JASON HOROWITZ

Has Coffee Really Ousted Tea as the U.K.’s Favorite Hot Drink?
Recent studies suggest coffee has stolen Britons’ hearts. But for cafe patrons in a city that hosts some of the nation’s oldest coffeehouses, it’s complicated.
By MEGAN SPECIA

Meet the Climate-Defying Fruits and Vegetables in Your Future
Hot-weather cherries, drought-resistant melons and six other crops in the works that could change how we eat in a fast-warming world.
By Kim Severson

Cumin and Cashew Yogurt Rice to Kick Off Fall
Creamy and tangy from yogurt, crunchy from cashews and warming from cumin and ghee, Priya Krishna’s new 10-minute recipe soothes and satisfies.

By THE NEW YORK TIMES COOKING

3 Tinned Fish to Try
I spoke with Anna Hezel, the author of “Tin to Table,” for some advice on where to begin, if you want to try canned seafood.

Anchovies are a natural introduction to the world of tinned fish because they’re already an ingredient in other popular dishes like Caesar salad. This green anchovy butter has many uses on steak, vegetables and as a spread.
By CHRISTINA MORALES

Four-Ingredient Nutella Brownies With a Five-Minute Prep Time
Because Wednesday.

By MELISSA CLARK

This Classic Cantonese Dish Turns Whole Fish Into an Easy, Impressive Dinner
Kenji López-Alt frequently relies on this efficient recipe to feed his family of fish lovers with minimal time and effort.

Easily adaptable, Cantonese-style steamed fish can be made with whole fish or fillets.
By J. Kenji López-Alt

A GOOD APPETITE
This Sheet-Pan Vegetarian Dinner Can’t Get Much Simpler
This colorful meal from Melissa Clark, full of chickpeas and peppers, comes together in two steps — no charring over an open flame required.

Thinly slicing peppers allows them to collapse and caramelize in a much quicker, easier way than roasting them over flames.
By Melissa Clark

Want to Eat Less Meat? Try Something Sour.
Chickpeas and plantains get a piquant punch with a vinegar-rich escabeche.

By LIGAYA MISHAN

Bust Out the Big Pot: It’s Soup Season
Stew season, too — red curry lentils with sweet potatoes and spinach, and coconut-miso salmon curry.
By EMILY WEINSTEIN

NICOLE GUGLIELMO
The Restaurant List 2023 (DePayWalled)
The 50 places in the United States that we’re most excited about right now.

Food giant recalls 83,000 cases of its Kraft Singles cheese product
Company says an issue with its wrapping machines caused a thin plastic strip to remain in some slices, creating a choking hazard

The Queen of West African Recipes Has Entered the Chat
Thieboudienne, the national dish of Senegal, shows how sophisticated and delicious a one-pot rice dish can be.

By YEWANDE KOMOLAFE

The Amber Gleam of Yakgwa, South Korea’s ‘It’ Cookie
These glossy cookies come from ancient Korea, but their ginger-honey flavors are timeless.

Yakgwa have been enjoyed for more than a thousand years in Korea, but the cookies are seeing a resurgence in popularity thanks to social media.
By ERIC KIM

A Chile Paste So Good, It’s Protected by the U.N.
Real-deal Tunisian harissa is an anchor to the motherland and a bright, specific accent to countless dishes.

By ERIC KIM

Satisfying Dinners to Bridge Summer and Fall
We’re not done with tomatoes just yet: They turn saucy in skillet chicken with peppers and burst into juicy jewels when tucked into salmon parcels.
By EMILY WEINSTEIN

PEOPLE, PLACES, THINGS
Luxurious Takes on Pâté en Croûte
Plus: one-of-a-kind painted cabinets, origami-inspired fashion and more from T’s cultural compendium.

20 Wines Under $20: Bottles for All Seasons
Conventional wisdom on when to drink whites or reds can result in missing out on many great choices. These will go well anytime.

By ERIC ASIMOV

Michelin’s Coveted Stars Can Come With Some Costs
As its universe of dining guides expands to new places, the company is asking those regions to help pay the bill. And some chefs fear the honors are fostering a world of restaurant clones.
By JULIA MOSKIN

FOOD MATTERS
How Did Vanilla Become a Byword for Blandness?
The spice is one of the world’s most elusive, complex and hard to cultivate ingredients. But for many Americans, it still represents a “boring” choice.
By LIGAYA MISHAN and MELODY MELAMED

Paqui ‘One Chip Challenge’ Is Being Pulled From Shelves
A subsidiary of the Hershey Company said it was pulling the extraordinarily spicy chip “out of an abundance of caution” following the death of a teenager whose family said he had died after eating one.
By Remy Tumin

A GOOD APPETITE
The Secret Ingredient Your Salads Are Missing
Marinating tomatoes is a quick and easy way to coax out their juices and make them the perfect complement to leafy greens, Melissa Clark writes.

A big green salad with marinated tomatoes can be a substantial salad course, a hearty lunch or a satisfying side.
By MELISSA CLARK

Our Five-Star Shakshuka With 15,000 Reviews
More back-to-school boosts: quick chicken noodle soup, bright tofu larb and chocolate chip brookies.

By MELISSA CLARK

How Yotam Ottolenghi Was Seduced by Soba Noodles
The somewhat magical noodles have an innate generosity: add whatever you feel like at the moment.

By YOTAM OTTOLENGHI

100 Quick Dinners to Make Again and Again
Miso-honey chicken, lemony shrimp and beans and nutty mattar paneer.
By EMILY WEINSTEIN

This One-Pot Orzo With Bacon Uses a Clever Corn Trick
Don’t slice your kernels. Grate them instead for this creamy, extra-corny dinner that’s ready in less than an hour.

By MELISSA CLARK

Our All-Time Most Requested Recipe Turns 40. Here’s Its Story.

By Margaux Laskey

A Love of Pomegranates, and a Perfect Baked Fish for Rosh Hashana
An artist’s love of the fruit has culminated in two galleries and a self-published book of recipes.

Pomegranate molasses adds tang to the sauce for this baked fish dish.
By Joan Nathan

Germany’s Oldest Hops Thrived for Centuries. Then Came Climate Change.
Hotter, drier seasons are threatening the traditions of German hops growers, who are fighting to preserve a way of life — and the flavor of your favorite brew.

“It’s just important to us that the whole system works, that it works in the future as it has worked in the past,” said Andreas Auernhammer, a hops farmer in Spalt, Germany.
By Catie Edmondson

Pork Industry Grapples With Whiplash of Shifting Regulations
Retailers in California, and pig farmers and processors thousands of miles away, are bracing for the impact of a state ban on some sources of the meat.
By JULIE CRESWELL

The New Reality for College Dining Halls: Dozens of Dietary Restrictions
A surge of students with allergies and special diets is challenging meal services and changing the shape of the campus cafeteria.
By PRIYA KRISHNA

Where to Start in Emilia-Romagna?
The cheese, the pasta, the restaurants with Michelin stars? On a trip to this food-rich region of Italy, a writer’s checklist overflows with delicious options.
By SHEILA YASMIN MARIKAR and SUSAN WRIGHT

A Dinner Party Menu That Finds Inspiration in Italy
Transport yourself to the Mediterranean with a roasted pepper antipasto, a succulent fish in tomato broth and an easy, showstopping plum tart from David Tanis.

ipe tomatoes and bell peppers star in this stunning and summery meal.
By DAVID TANIS

An Easy, Summery Tomato Pasta That’s Ready for Fall
Caramelized tomatoes are paired with white beans in this season-bridging weeknight dinner.
By ALEXA WEIBEL

The Hunt for the Ideal Bánh Mì
Whether you’re in New Orleans, Tokyo or Paris, the perfect sandwich is waiting to be found.

By BRYAN WASHINGTON

Baked Spaghetti Is a 9×13 Pan of Comfort
And a six-ingredient, 20-minute, five-star salmon recipe that one reader calls “life-changing.”
By MIA LEIMKUHLER

Grilled Peaches With Dukkah to Savor the Last of Summer
With Ruth Reichl’s giant chocolate cake (actual name) to soothe back-to-school stresses.

By KIM SEVERSON

Summer Ends, but Corn Is Forever
In cold sesame noodles with crisp cucumber, creamy corn soup with basil, and farro salad with crispy chickpeas.
By TANYA SICHYNSKY

You Know You’re Getting Old When Your Bartenders Retire
Two longtime New York City bartenders, “Joe” Petrsoric and Kevin Duffy Philzone, were dependable anchors in our ever-changing, once-nocturnal city.
By PETER KHOURY

In the Faroe Islands, Art, Food and Fashion Take a Cue From Nature
Tórshavn, the cosmopolitan capital of this North Atlantic archipelago, is surrounded by otherworldly scenery that fuels the creative spirit.
By JEANINE BARONE

A Meal in France Showed Me the Brilliance of Simplicity
An ordinary, unfussy meal can still contain wonders.

By LIGAYA MISHAN

Ginger Chicken With Peanut Sauce, Coconut Rice With Shrimp and Corn
These weeknight dinner solutions are reader favorites and take advantage of summer produce.
By EMILY WEINSTEIN

Love Shrimp Scampi? Try This Rosé-Infused Twist.
This zippy dish is still cooked in butter and wine, but feels like it spent the summer in Provence.

This simple, zesty twist on shrimp in wine butter is a last breath of summer.
By Eric Kim

Do Cocktail Glasses Have a Gender? For Some Men, Clearly.
Stereotypes may be fading, but bartenders say many male customers are still uneasy with fancy glassware. And bars are trying to help.
By BECKY HUGHES

How Does Kristen Kish Feel at the Top of ‘Top Chef’? It’s Complicated.
Padma Lakshmi’s successor is a different kind of host: gay, Korean American and ready to share her emotions, including a lifelong struggle with anxiety.

Kristen Kish, taking a break from the current shooting of “Top Chef,” has a long history with the show, starting 10 years ago with her victory in the competition.
By KIM SEVERSON

A Centuries-Old Fiber Supplement Entices the Ozempic Generation
Psyllium husks, a staple of South Asian medicine, are catching on in America for all kinds of uses, like easing digestion, curbing appetites and gluten-free baking.
High-fiber psyllium husks, derived from a shrub, have long been used as a digestive remedy in South Asia.Credit…Scott Semler for The New York Times
By Priya Krishna

In Japan’s ‘Gateway to Asia’: Street Food, Night Life and a Thriving Arts Scene
Fukuoka, known for its outdoor food stalls, is a popular destination for Japanese tourists. Now it’s starting to draw more international travelers, too.
By ERIK AUGUSTIN PALM

FOOD MATTERS
Is Ice the Ultimate Luxury?
Americans, in particular, tend to think of frozen water as essential. But this seemingly ubiquitous commodity is no longer something we can take for granted.
By Ligaya Mishan

An Even Better Way to Eat Eggs
A popular Ghanaian street food, kosua ne meko — eggs stuffed with tomato relish — is easy to make and fun to share, Yewande Komolafe writes.

A simple dish to make quickly and share broadly, kosua ne meko is easy to pack in advance and take to the beach or a potluck brunch.
By Yewande Komolafe

A GOOD APPETITE
On the Hottest Days, Make This Cooling Cucumber Dinner
Crushed until craggy and tossed with shrimp, cucumbers soak up a sesame and avocado sauce in this easy, invigorating dish from Melissa Clark.

Smashing the cucumbers until craggy lets them sop up the sauce in every nook and cranny.
By Melissa Clark

EAT
The Secret to the Greenest Pesto
A years-long quest to replicate a favorite restaurant dish ends with the recipe itself.

By ERIC KIM

ENTERTAINING WITH
First They Appeased Poseidon. Then They Ate Lobster.
Jay and Alison Carroll, the founders of the olive oil company Wonder Valley, gathered friends for a casual oceanside feast in Maine, in honor of their newly renamed fishing boat.
By JESSICA BATTILANA

IN THE GARDEN
Already Missing Summer? You Can Preserve It in Your Freezer.
Frozen herbs can conjure up the delights of warm weather even in the depths of winter. Here’s how to get started.
By MARGARET ROACH

Peaches Sweet and Savory, Vegan Dan Dan Noodles With Eggplant and Perfect Whiskey Sours
Recipes that make the most of summer’s waning days.
By MIA LEIMKUHLER

A School Lunch Solution: The Bento Box
Endlessly adaptable, a bento-box lunch comes to the rescue as school begins, Kenji López-Alt writes.

By J. KENJI LÓPEZ-ALT

Using a Credit Card? At These Restaurants It’ll Cost You.
As inflation and high credit card fees continue to affect a restaurant’s bottom line, more owners are tacking on a new charge for using a credit card.
By CHRISTINA MORALES

EAT
Every Peach Shines in This Tart
Peaches are at the height of summer perfection right now. But even the most mundane stone fruit manages to thrill when wrapped in flaky pastry.

By YOTAM OTTOLENGHI

What Makes Penne Alla Vodka So Delicious? It’s All in the Sauce.
The exact origin story of vodka sauce is uncertain, but its legacy is bold, spicy and ubiquitous.

The addition of vodka to the tomato-based sauce heightens its flavors.
By Eric Kim

The New Look in Cocktails? Layers and Stripes.
Drinks with colorful bands of liquors that float to the top or sink to the bottom are grabbing attention at bars all over.

By Robert Simonso

Salty, Sweet, Bitter and More, Vermouth Is a Taste of Madrid in a Glass
The drink is a Spanish national pastime and taking time to “fer un vermut” in the capital offers a window into the country’s culture.

At La Violeta, a vermuteria in the Chamberi neighborhood of Madrid, the drink is served in the classic manner, with a wedge of orange and green olives.
By DANIELLE PERGAMENT and EMILIO PARRA DOIZTUA

THE POUR
Is Albariño the Next Great White Wine? It Depends.
For so long it’s been regarded as a simple, fruity wine to drink young and forget. But some producers in Rías Baixas are finding great potential.

6 Albariño Producers to Seek Out Now These six albariño producers, in alphabetical order, are among the best and most interesting in Rías Baixas. Bodegas Albamar Pure, intriguing albariños and many other wines, too. (Selections de la Viña, Brooklyn, N.Y.) Do Ferreiro Each of its albariños is superb, especially Cepas Vellas, or old vines. Give it a minimum five years of aging. (De Maison Selections, Chapel Hill, N.C.) Nanclares y Prieto Excellent albariños, bottom to top. (José Pastor Selections/Llaurador Wines, Fairfax, Calif.) Pazo de Señorans Benchmark producer making top-notch albariños. Selección de Anada is especially fine. (European Cellars, Charlotte, N.C.)

By Eric Asimov