36 HOURS
36 Hours in Ho Chi Minh City, Vietnam
Vietnam’s biggest city is transforming with new highrises, bars and boutiques, but still offers old-world charm and chaotic fun. (DePayWalled Link)
By PATRICK SCOTT

THE NEW NEW WORLD
What Cuisine Means to Taiwan’s Identity and Its Clash With China
Chefs and restaurant owners are using a multiplicity of ingredients and tastes to reflect Taiwan’s roots, shaping a distinct culinary culture.
By LI YUAN

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How Cooking Videos Took Over the World
They are an unavoidable part of being online. But are they making us better cooks?
By PRIYA KRISHNA and UMI SYAM

Can the Dream of the Four-Day Workweek Start With Restaurants?
An emerging group of restaurateurs across the U.S. are choosing work-life balance over their bottom line.
By REGAN STEPHENS

Restaurant workers are dealing with extreme heat in the kitchen, an already stuffy place to work. At El Chullo Peruvian Restaurant and Bar in Phoenix, chefs are prepping food at 6 a.m. rather than 9 a.m. for some relief from the heat.
130 Degrees and Rising: How Kitchen Workers Are Dealing With Record Heat
By Christina Morales

Can Frozen Peas, Long Taken for Granted, Find New Appeal in the U.K.?
Britain’s vegetable producers are hoping this is a moment for the humble frozen pea, a cost-effective staple at a time of rising food prices.
By Stephen Castle

Good Eggplant Parmesan Takes Time. But It Doesn’t Have to Take Forever.
This streamlined version of the Italian American classic skips the frying for a recipe you’ll make over and over again.

This take on eggplant Parmesan roasts the fruit, concentrating its flavor with little fuss.
By ERIC KIM

Five Weeknight Tomato Dishes
Burst in a coconut-ginger sauce for fish, stir-fried with basil and eggs in fried rice and grated into garlicky pasta.
By EMILY WEINSTEIN

PEOPLE, PLACES, THINGS
Caviar Gets Even More Refined
Plus: fashion inspired by fruit, Scandinavian-style glass lamps and more from T’s cultural compendium.

The Sad Bastard Cookbook
A completely free cookbook for the zero spoons crowd.
By Rachel A. Rosen and Zilla Novikov
Illustrated by Marten Norr

11 Easy Vegetarian Summer Dinners
Bountiful meals for the most bountiful time of year.
By Tanya Sichynsky

A GOOD APPETITE
Inspired by French tarte Tatin, this cobbler puts caramelized peaches front and center.
Peach Cobbler as You’ve Never Seen It

nspired by French tarte Tatin, this cobbler puts caramelized peaches front and center.
By Melissa Clark

Two Robbers in Philadelphia started with hard seltzers before expanding into the hard juice category.
Welcome to the Age of Hard Juice
By Joshua M. Bernstein

Call it a chelada or a michelada, but the mix of beer, lime and salt is always delicious.
When It Comes to Micheladas, Start With Beer, Lime and Salt

Call it a chelada or a michelada, but the mix of beer, lime and salt is always delicious.
By Rebekah Peppler

36 HOURS
36 Hours in Newport, R.I.
The glamorous “Sailing Capital of the World” on Rhode Island offers plenty of rewards beyond the yachts and Gilded Age mansions.
By LAUREN MATISON

36 HOURS
36 Hours in Copenhagen
Famous for its design, food and dedication to sustainability, the Danish capital is celebrating its architecture with a yearlong slate of events and exhibitions.
By INGRID K. WILLIAMS

Big Consumer Companies Keep Raising Prices, Complicating Fed’s Job
Coca-Cola, PepsiCo and Unilever have each reported raising prices significantly in the second quarter, complicating the Federal Reserve’s efforts to tame inflation.
By J. EDWARD MORENO

A Dusty Fast-Food Costume Sets Off a Very Canadian Bidding War
The government of Alberta is auctioning off an adult-size suit shaped like a donair, a uniquely Canadian take on the gyro and doner kebab that is a beloved late-night staple in Nova Scotia.
By LAUREN MCCARTHY

Why Is Switzerland — of All Places — Importing So Much Cheese?
The cheese-proud country has recently imported more of the stuff than it exports, a worry for farmers and traditionalists.
By CLAIRE MOSES

New Zealand’s Fruit-Rich Ice Cream Gets a Sugary American Makeover
The wholesome summer favorite is catching on in the U.S., but with sprinkles, drizzles and even cookies to satisfy the nation’s sweet tooth.
By PRIYA KRISHNA

EAT
The Best Chilaquiles You’ve Ever Had
The perfect breakfast of fried corn tortillas in salsa is always the one you just ate. This recipe is no exception.

By BRYAN WASHINGTON

EAT
This Hummus Holds Up After 800 Years

By Ligaya Mishan

A Fast, Fresh Pasta for Those Perfect Peak Tomatoes
Grating your tomatoes preserves their juicy acidity, which sings when swirled into hot garlic oil with handfuls of basil.

By MELISSA CLARK

A New Recipe for a Very Old Hummus
Ligaya Mishan’s medieval hummus blends chickpeas and tahini with toasted seeds and spices, hazelnuts and pistachios, preserved lemon and fresh mint.
By SAM SIFTON

Ritzy Crab Dip, Chapli Burgers and Cold Noodles With Tomatoes
What to cook on these long summer weekends.
By SAM SIFTON

SUMMER ENTERTAINING
Three Impressive, Deceptively Easy Summer Dishes
The French chef Yann Nury elevates classic seasonal recipes with fresh flavor combinations and a few luxurious additions.

Yann Nury’s alfresco summer meal of grilled flatbread, lobster rolls and peaches and cream can be eaten standing or at a picnic as easily as it can be served at the table.
By LAUREN JOSEPH

SUMMER ENTERTAINING
How to Create the Perfect Nonalcoholic Home Bar
From the essential spirit substitutes and how to mix them to the most striking glasses, everything you need to serve festive zero-proof cocktails.
By OLIVER STRAND and MONICA KHEMSUROV

SUMMER ENTERTAINING
On Ibiza, a Celebration of Summer Love
Adam Shapiro and Gautam Rajani, the founders of the clothing brand SMR Days, invited friends and family back to the Spanish island where they got married to toast their first anniversary.
By SOPHIE BEW

A Five-Star, Five-Ingredient, Fifteen-Minute Zucchini Recipe
More summer classics: Eric Kim’s watermelon and feta salad and Rick Martinez’s Tajín grilled chicken.
By MELISSA CLARK

Don’t Take Zucchini for Granted
Summer’s ubiquitous squash shines when raw, sliced and smashed into panzanella and salads.
By TANYA SICHYNSKY

One-Pan Zucchini-Pesto Orzo With a Bright Caprese Topping
Marinated mozzarella and cherry tomatoes top herby orzo loaded with sautéed zucchini and onions.

By EMILY WEINSTEIN

A GOOD APPETITE
A Sheet-Pan Chicken for Corn Season
Caramelized corn, pickled jalapeños and basil chicken make the most summery of sheet-pan dinners.

This sheet-pan meal brings out the more complex side of summer corn.
By MELISSA CLARK

A Mexican Craft Brewery Where You Can Spend the Night
Plus: an exhibition of Remedios Varo’s surrealist paintings, daybeds upholstered in classic textiles and more recommendations from T Magazine.

THE POUR
This Summer, Pause for the Vermouth Hour
Good vermouth makes a great aperitif, fueling a delightful transitional moment before a meal.
By ERIC ASIMOV

THE POUR
Where to Drink Wine in Madrid
This warm, generous city overflows with great wine lists in restaurants and wine and tapas bars. Here are nine places you should try.
By ERIC ASIMOV

Price Increases Lead to Big Jump in Profit at PepsiCo
The maker of Gatorade and Lay’s, which nearly doubled its profit in its latest quarter, has been raising prices by double-digit percentages for more than a year.
By J. EDWARD MORENO

A Sriracha Shortage? It Depends Which Brand You’re Looking For.
Huy Fong Foods is having production issues for the second year in a row, causing some people to pay high prices on eBay. Other hot sauce makers are seizing the moment.
By REMY TUMIN and CLAIRE MOSES

Aspartame Is a Possible Cause of Cancer in Humans, a W.H.O. Agency Says
The F.D.A. and the powerful beverage industry protested the new findings, and a second W.H.O. group stood by its standard that the sweetener is generally safe.
By CHRISTINA JEWETT

4 Easy Dishes That Embrace Everyday Vegetables
These vegetarian recipes transform affordable produce and pantry staples into spectacular dishes.

Ripe tomatoes blended into a spicy salsa add freshness to cheesy potato tacos.
By HETTY LUI MCKINNON

EAT
The Sandwich Southerners Wait for All Year
A lush tomato, eaten in peak summer, is meant to be pined over.

By ERIC KIM

A GOOD APPETITE
The Easiest Salted Caramel Ice Cream Doesn’t Require a Machine
Whipped cream and store-bought dulce de leche are all you need for this frozen summer treat.

This no-churn recipe has deep, complex flavor and toasty caramel notes
By MELISSA CLARK

Paneer Chile Dry is Spicy and Sticky, Crisp and Melting
And if your basil plant is going bananas, there’s punchy, speedy pad krapow gai (Thai basil chicken) and basil butter pasta.

By MELISSA CLARK

Venison Steak Salad
By Nigella Lawson

Anchor Brewing, the Oldest Craft Brewer in the U.S., Will Close After 127 Years
“The stake through the heart of Anchor was the pandemic,” a company spokesman said.
By LIVIA ALBECK-RIPKA

The Martini Has Lost Its Mind
Ordering a dirty martini these days doesn’t guarantee gin, vermouth or even an olive — but you might get squid ink or a mozzarella ball.
By Becky Hughes

THE POUR
A Fresh Look at French Wine, From the Inside Out
For the first time in 20 years, a sweeping new wine book examines France thoroughly. What’s new may be surprising.
By ERIC ASIMOV

Cottage Cheese Makes a Comeback
The diet staple of the ’70s is jiggling back into the mainstream — bringing with it a host of health benefits.
By Dani Blum

Our ‘Best Gazpacho’ Is a Five-Star Reader Favorite to Sip All Summer
“I could live on it, and might,” writes one reader. “This is my third weekend making a double batch,” notes another.

By JULIA MOSKIN

It’s Never Been a Better Time for Vegan Ice Cream
As the bases for nondairy versions have improved, so have the offerings at plant-based dessert shops around the country.
By CHRISTINA MORALES

It’s Too Hot to Cook. Make These Cool Summer Recipes Instead.
Here are 24 no-cook recipes for when it’s too sweltering outside to sear, roast, sauté, boil or even think of turning on the stove.
By KRYSTEN CHAMBROT

This Fried-Zucchini Pasta Took Three Generations to Perfect
Capers and pistachios play on a tradition from Yotam Ottolenghi’s family.

By YOTAM OTTOLENGHI

A Corn Pudding That Tastes Like Elotes
“It’s like Mexican street corn and cornbread had a baby.”

By KIM SEVERSON

EAT
This Melon Salad Is Pure Pleasure
Flavor and texture take top billing in a simple Jamaican dish.

By BRYAN WASHINGTON

ENGLAND DISPATCH
At This Brewery, Blessings Are as Important as Barley and Hops
At Mount Saint Bernard Abbey, the monks help make Britain’s only Trappist beer, a full-bodied brew that has won fans since its launch five years ago.

Father Joseph Delargy saying a blessing at the beginning of the work day at the Tynt Meadow, Meadow brewery in Coalville, England.
By STEPHEN CASTLE

In Scotland, Taking the Traditional and Making It New
Tartan, whisky, restaurants in the middle of nowhere — all are being reimagined in newly fashionable “Outlander” territory.
By AMY TARA KOCH

36 HOURS
36 Hours on Martha’s Vineyard
Seafood shacks, charming cottages and wild beauty are just a few of the draws that lure visitors to the Massachusetts island year after year.
By REMY TUMIN

The 20 Best Texas Barbecue Restaurants From the New Generation
Over the last decade, the rule book for barbecue has been rewritten. Here are some the most important new authors of this singular cuisine.
By BRETT ANDERSON and PRIYA KRISHNA

TUNISIA DISPATCH
In Tuna-Obsessed Tunisia, a Favorite Food Becomes a Lot Less Affordable
Tunisians put canned tuna on pizza, pastries and pretty much everything else. Don’t even ask for a tuna-free sandwich. But inflation risks turning an everyday essential into a luxury out of reach.
By VIVIAN YEE

Prue Leith’s Great American Road Trip
The “Great British Baking Show” judge steps out of the tent to sample the flavors of the U.S. on a 2,200-mile drive.
By PRUE LEITH

In Berlin, a Summer of Open-Fire Cooking
Plus: a hotel in a former palace, artisanal Italian sweets and more recommendations from T Magazine.

A GOOD APPETITE
A Cherry Pie That’s as Sweet (or Sour) as You Want It to Be
Use whatever kind of cherries — fresh or frozen, sour or sweet — in this adaptable cherry pie from Melissa Clark.

Cherry season is fleeting, but a classic cherry pie is forever.
By Melissa Clark

EAT
This Melon Salad Is Pure Pleasure
Flavor and texture take top billing in a simple Jamaican dish.
By BRYAN WASHINGTON

It’s Not Summer Without a Tinto de Verano
The irresistible combination of red wine and citrusy soda has been a longtime favorite in Spain — and it’s perfect for at-home bars, too.

With a name that specifically calls out summer, there’s no mistaking the ideal time to sip a tinto de verano.
By Rebekah Peppler

THE POUR
In Sherry Country, Wines of the Future That Look to the Past
Using older methods and sometimes forgotten grapes, these producers hope to reveal the magic of the terroir to a new generation of consumers.
A palomino vineyard in Pago Miraflores, where Alejandro Muchada is making unfortified white wines and resurrecting traditional viticultural methods.

By Eric Asimov

Maggie Harrison’s War on Wine
Her painstaking blends are dazzling diners and critics — and upending long-held notions about how winemaking is supposed to work.
By ALEX HALBERSTADT

CRITIC’S NOTEBOOK
‘The Bear’ Season 2 Puts a Little Optimism on the Menu
With a gentler tone and reverence for hospitality, the Hulu show reaches beyond the chef to give other workers the spotlight.
By TEJAL RAO

A Proto-Pizza Emerges from a Fresco on a Pompeii Wall
That doughy disc with delectable toppings seen in a 2,000-year-old painting is not a pizza, experts insist. But can we get one delivered anyway?

2,000-year-old painting on the wall of a house in Pompeii house showing what may be a distant ancestor of modern pizza.
By ELISABETTA POVOLEDO

Simple, Satisfying 3-Ingredient Barbecue Sauces
An Alabama white sauce, a South Carolina mustard sauce and a North Carolina vinegar sauce: Each comes together in minutes with just a few staples.

This mustard sauce enhances the sweetness of pork, but it works equally well on fish like salmon.
By STEVEN RAICHLEN

A Potato Salad That Packs a Serious Umami Punch
Serve with barbecue slathered in one of Steven Raichlen’s three new sauces and Millie Peartree’s sweet-tart Hennessy coladas.
By MIA LEIMKUHLER

EAT
A Dessert Recipe So Good, I Was Sworn to Secrecy
A friend told our columnist never to write about this easy Hawaii-style sherbet. Lucky for you, she did anyway.

By LIGAYA MISHAN

FOOD & DRINK
What’s the Best Local Beer to Cook Your Brats in?
Stop using the Coors Light that’s been sitting in your garage fridge and reach for one of these Minnesota beers instead.

By Matt Lambert

What Does It Mean to Be an Asian American Brewer?
Across the U.S., Asian beer makers are putting their mark on an industry that is still predominantly white.

After retiring, Oscar Wong embarked on a second career as a founder of one of the few Asian-owned breweries in the United States. His daughter Leah, left, took over in 2015.
By T.M. Brown

THE POUR
Robert Mondavi Changed Wine. His Grandson Aims to Change Farming.

Carlo Mondavi with a Monarch electric tractor. He believes it will help to make organic farming less expensive than farming with chemicals.
By Eric Asimov

Hawaii’s ‘Local Food,’ a Rich Mix That Isn’t Strictly Hawaiian
A blend of influences and ingredients from the many groups who have settled there, this cooking tradition is still sparking creativity, and some complications.
By Elyse Inamine

Why Egusi Is More Than Just a Great Soup
Incredibly popular across West Africa, the dish can vary from cook to cook and place to place, but, for Yewande Komolafe, it’s a quick link to the past.

Stewed leafy greens and mushrooms are bathed in a nutty, creamy sauce of ground egusi seeds for this classic dish.
By Yewande Komolafe

EAT
These Fish Tacos Couldn’t Be More Brilliant
Golden pineapple and a deep-red marinade make this dish pop with color and flavor.

By Eric Kim

EATING LAB
Are all calories created equal? Your gut microbes don’t think so.
For weight loss, whether you feed your gut microbiome high- or low-quality calories makes a difference, a new study suggests
By Anahad O’Connor

Pyrex and Instant Pot maker files for bankruptcy protection in US
Instant Brands, which blames rising interest rates for financial problems, will continue to serve retailers
Jasper Jolly

EAT
How Yotam Ottolenghi Comes Up With a New Recipe
Familiar ingredients — peppers, eggplants, tomatoes — lay the foundation for creations like this Moroccan dip.

By Yotam Ottolenghi

A GOOD APPETITE
This Easy Lemon Tart Has a Timesaving Twist
A press-in-the-pan shortbread crust and an easy lemon curd filling make this stunning pastry a snap to bake.

A bracing lemon curd is at the heart of this classic tart.
By Melissa Clark

NEWSLETTER
The Veggie
Grilled Vegetables for Maximum Summer Whimsy
Try these three easy techniques to get more from your market haul.
By Tanya Sichynsky

4 nonalcoholic bitters for even better zero-proof cocktails
By Allison Robicelli

The QR-Code Menu Is Being Shown the Door
A dining innovation that once looked like the future has worn out its welcome with many restaurateurs, customers and servers who say it takes the joy out of dining.
By AMELIA NIERENBERG

TRILOBITES
In Search of an Antidote for Poisonous Mushrooms
Researchers are finding clues to a potential remedy for consumption of the death cap species, a potentially lethal mushroom.
By ALLA KATSNELSON

THE POUR
Weed Wine Is an Underground Favorite. Can It Survive the Gummy Era?
It’s delicious, but prohibited commercially, even where cannabis is legal. That hasn’t stopped winemakers from sharing recipes.
By ERIC ASIMOV

36 HOURS
Vancouver
By Remy Scalza Photographs by Jennilee Marigomen

James Beard Foundation, Whose Awards Honor Chefs, Is Now Investigating Them
The group behind “the Oscars of the food world” created a new process to weed out nominees with problematic pasts. But that process has troubles of its own.
By BRETT ANDERSON and JULIA MOSKIN

Diners Are Fed Up With Minimal Service. Will a Little Warmth Win Them Back?
As prices rise and seasoned help is harder to find, some restaurants are trying to provide a more welcoming experience for their underwhelmed guests.
Service is relaxed and personal at S & P Lunch in Manhattan, a tight space where close interaction between the staff and customers is almost inevitable.Credit…Nico Schinco for The New York Times
By Kim Severson

A GOOD APPETITE
This Sweet-Tart Roasted Salmon Is Ready in No Time
Paired with red rhubarb, these brilliantly pink fillets are on the table in 25 minutes.

Rhubarb is an incredible foil to rich ingredients, like salmon. Here, it’s roasted alongside fillets, to cut through the fish’s richness.
By Melissa Clark

How to Make the Juiciest, Most Succulent Grilled Chicken
Cooking skin-on legs over moderate heat yields gorgeously charred skin and tender meat, Genevieve Ko writes.

A simple soy glaze brushed on at the end of cooking enhances this grilled chicken.
By Genevieve Ko

The Best Olive Oil You Can Buy at the Store
By Michael Sullivan