A Gay Riot at a Doughnut Shop? The Legend Has Some Holes.
As Los Angeles prepares to commemorate the long-gone Cooper Do-nuts, accounts of a renowned 1959 uprising at one of its stores are being called into question.
By ERIK PIEPENBURG

36 HOURS
36 Hours in Los Angeles
Locals know the best spots are hiding in plain sight in the City of Angels.
By GENEVIEVE KO

The Full List of the 2023 James Beard Chef and Restaurant Award Winners
After facing questions about its new processes, the James Beard Foundation held its annual gala in Chicago on Monday.
By Julia Moskin

Kid-Approved Recipes
Move over Pete Wells. The toughest food critic is an 8-year-old.
By TANYA SICHYNSKY

A GOOD APPETITE
This Sweet-Tart Roasted Salmon Is Ready in No Time
Paired with red rhubarb, these brilliantly pink fillets from Melissa Clark 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

THE POUR
When Wine Becomes Crucial to Cultural Identity
Throughout history, and even now in politically unstable regions, autocrats seek to control wine. For many people, it is worth defending.
By Eric Asimov

Andrew Bellucci, Pizza Visionary With a Troubled Past, Dies at 59
His obsession with recreating the original New York pizza helped revive a classic and inspire a generation of chefs. But his ambitions led to conflicts and, once, prison.

Andrew Bellucci at Bellucci’s Pizzeria in Astoria, Queens, later renamed Andrew Bellucci’s Pizzeria after a trademark dispute. In the 1990s, he became one of the first chefs in city to achieve fame for pizza, inspiring a wave of neo-traditionalist pizza chefs.
By Pete Wells

Ronnie Cummins, Scourge of Genetically Modified Food, Dies at 76
A lifelong protester, he became a leading promoter of organic food and a forceful critic of a food industry that genetically engineers what it produces and sells.

Ronnie Cummins, co-founder of the Organic Consumers Association, in 2017 in a garden near the organization’s headquarters in Finland, Minn.
By RICHARD SANDOMIR

FOOD MATTERS
Why Do American Diners Have Such a Limited Palate for Textures?
Complex taste sensations play a crucial role in food around the world — but have long been shunned stateside.
By Ligaya Mishan

3 Quick Breakfast Waffles That Meet You Where You Are
Chocolaty, nutty or savory and full of umami, each one is sure to please.

These nutty buckwheat waffles are naturally gluten-free and bright from lemon zest.Credit…Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.
By Yewande Komolafe

EAT
Yotam Ottolenghi Celebrates Spring With Asparagus
This salad is enlivened by a sweet-and-spicy coconut sprinkle.

By Yotam Ottolenghi

FRONT BURNER
El Bulli’s Explores Gastronomy in an Expansive Series of Books
Read the El Bulli Foundation’s newest books on wine, pick up a Sweeney Todd apron and more food news.

Bullipedia Wine Sapiens, Volumes I and II, 120 euros per volume ($132.46), elbullistore.com.
By Florence Fabricant

THE POUR
10 Boxed Wines That Are Really Good, Seriously
Thoughtful winemakers, motivated by environmental concerns, are turning to boxes.

By Eric Asimov

36 HOURS
36 Hours in Oslo
The Norwegian capital is refashioning itself into a major cultural destination, with new museums, daring architecture, intriguing restaurants and myriad ways to celebrate the outdoors – even in the heart of winter.
By LISA ABEND

Eat Your Salad With a Spoon
Sohla El-Waylly’s quinoa and broccoli spoon salad, and more spoonable recipes.
By MELISSA CLARK

How to get the tang of citrus without using fruit
Our panel of chefs had no problem suggesting myriad alternatives to citrus fruit that still achieve that sharp, tangy flavour you crave …
Anna Berrill

A GOOD APPETITE
A Vegetarian Update for Old-School Tamale Pie
A bean-based chili and a little bit of spice bring this retro casserole into the modern age.

This tamale pie may not be as meaty, but it’s still as comforting as the original.

The Restless Quest for a Better Frozen Pizza
As shoppers flock to the freezer aisle, artisan pizzaiolos are using new tech and express shipping to give them pies that taste like the real thing. But the translation from fresh isn’t easy.
By JULIA MOSKIN

THE POUR
The American Wine Industry Has an Old People Problem
To find an audience with younger consumers, American winemakers need to make changes, and fast, a new report finds.

A new report finds that wine in cans is one way the American wine industry should court younger consumers.
By ERIC ASIMOV

In New Zealand, Sauvignon Wishes and Sashimi Dreams
A road trip in the country’s South Island offered perfect wines, stunning views, intimate restaurants and the chance to make a pilgrimage to a salmon Shangri-La.
By TOM DOWNEY

The Stillwater factory worker who designed the pop-up bread toaster
Motivated by his desire for a reliable cafeteria breakfast where he worked, Charles P. Strite designed a pop-up toaster in 1919.

Toastmaster pop-up bread toaster invented by Charles P. Strite and manufactured in Minneapolis by the Waters-Genter Company in 1921.
By Kara Sorensen

The Food Expiration Dates You Should Actually Follow
The first thing you should know? The dates, as we know them, have nothing to do with safety. J. Kenji López-Alt explains.
By J. Kenji López-Alt

Five Stars, Zero Clue: Fighting the ‘Scourge’ of Fake Online Reviews
Third parties pay writers for posts praising or panning hotels, restaurants and other places they never visited. How review sites like Yelp and Tripadvisor are trying to stop the flood.
By MARIA CRAMER

How M&M’s Found Itself in the Culture Wars
The candy brand announced that Maya Rudolph would replace its promotional cartoon characters, which have been the focus of a partisan backlash.
By DANIEL VICTOR

Cooking with physical limitations? Try these creative workarounds.
If you have physical challenges, there are appliances and strategies to help safely prep food, cook and bake
By Diana Michele Yap

It Wouldn’t Be a Kitchen Without These Tools
Four experts share the utensils and gadgets they can’t cook without.
By Naz Deravian

12 Easy Pastas That Are Ready in 30 Minutes (Really!)
Start an episode of “Abbott Elementary” while you cook, and dinner will be on the table by the time the credits roll.
By MARGAUX LASKEY

Pesto With a Citrusy Twist
A zesty Sicilian take on the favorite, from Ali Slagle, is a perfect accompaniment to fish or pasta.
By EMILY WEINSTEIN

Soup’s On
Everyone knows it’s the best food. These 24 recipes prove it.
By Krysten Chambrot

EAT
‘This Is the Best Chicken I’ve Ever Had’
A dash of gin and a smattering of fried sage make these sautéed chicken breasts more than the usual weeknight dinner.

By ERIC KIM

Two Kinds of Sheet-Pan Recipes
Make a simple salmon dinner, or a riff on a Middle Eastern fried eggplant sandwich.
By MELISSA CLARK

How to make the perfect self-saucing lemon pudding – recipe

‘A proper pudding, but without the stodge’: Felicity Cloake’s perfect self-saucing lemon pudding.
Felicity Cloake

The Many Lessons of Kouign-Amann
I made this Breton-style cake at least half a dozen times to perfect it. Here’s what it taught me about grief.

Unlike the mini kouignettes you may be familiar with, this version of kouign-amann layers butter and dough in a large round skillet.
By Yewande Komolafe

How Much is Too Much?
Take our alcohol quiz to find out.

Eileen Yin-Fei Lo, 85, Dies; Taught Americans How to Cook Chinese Food
She was committed to codifying traditional Chinese cooking techniques when most Americans thought of Chinese food as dishes like chop suey and chow mein.

Eileen Yin-Fei Lo at her home in Montclair, N.J., in 1976. Her dinner party guests would rave about her Chinese cooking, so in 1972 she started offering cooking classes there.

17 Foods You Should Buy When They’re on Sale
And inflation-friendly recipes for how to make the most of them once you have them.
By MARGAUX LASKEY

How Restaurant Workers Help Pay for Lobbying to Keep Their Wages Low
The National Restaurant Association uses mandatory $15 food-safety classes to turn waiters and cooks into unwitting funders of its battle against minimum wage increases.
By DAVID A. FAHRENTHOLD and TALMON JOSEPH SMITH

TRILOBITES
The Toxin That Helps Oyster Mushrooms Devour Worm Flesh
That does not sound fun, guy.
By VERONIQUE GREENWOOD

ITALY DISPATCH
Hunting for Truffles Is a Perilous Pursuit, Especially for the Dogs Who Dig
Truffles are big business, and some are trying to take out the competition by poisoning the dogs that accompany those known as “truffle hunters.”
By JASON HOROWITZ

What to Know About Gas Stove Alternatives
Cooking with gas isn’t the only way. Electric and induction cooking can offer some distinct advantages, experts say.
By Christine Chung

They Rejected Diet Culture 30 Years Ago. Then They Went Mainstream.
Once considered radical, Elyse Resch and Evelyn Tribole’s method of intuitive eating has become the cornerstone of the modern anti-diet movement.
By MICHELLE RUIZ

A Taste of Lunar New Year
By MELISSA CLARK

Easy, Festive Dishes for Chinese New Year at Home
Wontons may be an everyday affair, but that’s all the more reason to celebrate with them, Genevieve Ko writes.

Wontons, fried or in bowls of noodle soup, symbolize prosperity for the new year.
By GENEVIEVE KO

This Soup Is Yotam Ottolenghi’s Comfort Food
In this soup, lamb meatballs and semolina dumplings come with a zest of history.

By YOTAM OTTOLENGHI

A GOOD APPETITE
4 Winter Salads That Are Anything but Sad
January is a tough time for vegetables, but these recipes prove how good they can be, especially when roasted until their natural sweetness shines.

Winter salads can be just as, if not more, exciting as their summer siblings. A key is roasting the vegetables.
By MELISSA CLARK

CULINARY ARTS
Cool Americans
European grocery aisles and the items they contain say a lot about how Americans are viewed overseas.
By RACHELLE MEYER

Noma, Rated the World’s Best Restaurant, Is Closing Its Doors
The Copenhagen chef René Redzepi says fine dining at the highest level, with its grueling hours and intense workplace culture, has hit a breaking point: “It’s unsustainable.”
By Julia Moskin

Why Stone-Ground Grits Are the Best Grits
For unparalleled flavor, look to the slower cooking, especially delicious sibling of instant and quick-cooking grits.

Two white bowls filled with shrimp-topped grits are photographed from overhead. To the left is a napkin with a fork. Some bottles of hot sauce are to the top of the frame.
Slow-cooked grits are the ideal base for shrimp and grits.
By Vallery Lomas

A GOOD APPETITE
A One-Pot Salmon and Rice Dish You’ll Turn to Again and Again
For the simplest one-pot meal, fish and grains steam in the same pot, at the same time, on the stovetop.

Mellow coconut milk is a wonderful partner to slightly sweet salmon.
By MELISSA CLARK

A GOOD APPETITE
Pull From Your Pantry for This Easy Lemon Butter Pasta
Hold the garlic and olive oil: This mellow new take on weeknight pasta features a mellow mix of brown butter, almonds and lemon.

Sliced almonds add crunch to this pantry pasta that’s sauced with nutty brown butter.
By MELISSA CLARK

Can Craft Beer Companies Rescue Malt Liquor’s Reputation?
Long maligned for being strong, cheap and irresponsibly marketed, the beer is getting new attention and innovation.

This fall, Off Color Brewing in Chicago released a malt liquor called Beer for Dealing With Your Family. “I was like, what if I make something really strong that gets everyone drunk?” said David Bleitner, a founder.
By JOSHUA M. BERNSTEIN

FRONT BURNER
Meads That Celebrate Honeys From Around the Globe
Heidrun Meadery, which makes mead in the style of Champagne, has teamed up with the World Honey Exchange on a new line of sparkling meads.

Heidrun Meadery World Honey Initiative sparkling meads, $65 each for 750 milliliters, $175 for all three, heidrunmeadery.com.
By FLORENCE FABRICANT

FRONT BURNER
A Nonalcoholic Amaro ‘Falso’ From St. Agrestis
Try the new bitter drink, read a winemaker’s memoir, heat up sauces from Kalustyan’s and more.

A glass bottle of a dark red liquid sits next to a glass filled with the same liquid, as well as a citrus peel. The label on the bottle reads “Amaro Falso: Non-Alcoholic Cocktail.”
Amaro Falso, $59.99 for 12 bottles, stagrestis.com.
By Florence Fabricant

Where Did All the Bargain Bourbon Go? Blame the Whiskey Mania.
Bourbon and rye used to be workaday drinks, but prices are being driven way up by speculators, a scramble for bragging rights and a large shot of hype.
By CLAY RISEN

Cara De Silva, Food Historian Who Preserved Jewish Recipes, Dies at 83
She edited “In Memory’s Kitchen,” a collection compiled by prisoners in the Theresienstadt concentration camp. It was a surprise hit.

Cara De Silva in an undated photo. As a food historian she was interested in the culinary byways and subcultures that undergirded a community.
By CLAY RISEN

Jean Paré, Best-Selling ‘Everyday’ Cookbook Author, Dies at 95
With easy-to-follow recipes developed in her native Canada, she became one of the world’s top cookbook authors, publishing more than 30 million copies.

An older woman with short blonde hair and round eyeglasses in a kitchen smiles to the camera as she pours milk with one hand and cranberries with the other into a bowl. She’s wearing a red shirt and an apron that says “get cookin’.”
Jean Paré, one of the best-selling cookbook authors in the world, sold more than 30 million cookbooks by the time she retired in 2011.
By Christina Morales

King Phojanakong, Pioneer of Filipino Food in New York, Dies at 54
His first restaurant, Kuma Inn, became destination dining despite its location on what was then a quiet stretch of the Lower East Side.

King Phojanakong, smiling broadly wearing a black T-shirt bearing the name of his restaurant, Kuma Inn, as he holds a plate containing a brown and green dish in both hands and extends it toward the camera.
The chef King Phojanakong in 2014 at his Manhattan restaurant, Kuma Inn. The son of a Filipino mother and a Thai father, Mr. Phojanakong was both classically trained and steeped in the home-cooking traditions of his parents’ native countries.
By Clay Risen

How Will We Eat in 2023? Here Are 10 Predictions.
Briny flavors, high-end Jell-O shots, a fascination with outer space and a concern for Earth will guide our choices. At least that’s what the food forecasters say.
By KIM SEVERSON

36 HOURS
36 Hours in Essaouira, Morocco
With camels roaming the beaches, centuries-old city walls and abundant art galleries, Essaouira is coastal Morocco at its most picturesque.
By SETH SHERWOOD

Where’s My Waiter? U.K. Restaurants Scramble for Staff After Brexit.
Europeans used to flock to London for restaurant jobs. Now, with doors to migrants largely closed after Britain left the European Union, many establishments are becoming desperate.
By MARK LANDLER

Sweet and Savory Feasts
Chestnut risotto, black-eyed peas and malawax to ring in the New Year.
By TEJAL RAO

How Do You Make Your New Year Even Better? Dumplings.
Revisiting and reimagining the Korean tradition of tteok guk.

By ERIC KIM

A GOOD APPETITE
Here’s Yet Another Reason to Worship Canned Beans
Canned cannellini beans quickly braised with olive oil, rosemary, tomato and golden fried onions make the best of your pantry.

Canned cannellini beans do all of the work here, easily releasing starches that make this stew tender and creamy.
By MELISSA CLARK

Little Luxuries
These fast recipes feel extra special, without a lot of effort.
By EMILY WEINSTEIN

The Iconic French Pastry You Should Bake for a New Year’s Party
Forget croissants. Let Claire Saffitz teach you how to make a showstopping Paris-Brest.

Incomparably delicious, Paris-Brest is an undertaking, but one that’s easily broken down into parts that you can do ahead.
By Claire Saffitz

TAKING THE LEAD
These Women Distillers Are Rising With the American Whiskey Boom
Before Dry January hits, Andrea Wilson of Michter’s and Nicole Austin of Cascade Hollow discuss how the expansion has affected them, particularly as women in a historically male industry.
By CLAY RISEN

THE POUR
Bubbles (What Else?) to Ring In the New Year
These 13 bottles, whether Champagne or not, are excellent selections, not only for the festivities but with a wide variety of foods.

By ERIC ASIMOV

Ali Ahmed Aslam, 77, Dies; Credited With Inventing Chicken Tikka Masala
A Glasgow restaurateur, he was part of the rise of the British curry house — and played an essential part in its story.

Ali Ahmed Aslam, the owner of the Glasgow restaurant Shish Mahal, holding a plate of chicken tikka masala, a dish he was said to have invented, at his restaurant in 2009.
By Tejal Rao and Isabella Kwai

Don Christopher, Who Turned Lowly Garlic Into a Staple, Dies at 88
Known as the Garlic King, he used his enthusiasm and a business acumen to build an empire around the once-lowly “stinking rose.”

Don Christopher of the Christopher Ranch in an undated photo. It’s unclear who first called him the Garlic King, but the nickname fit.
By CLAY RISEN

The Unassuming Ingredient at the Heart of a Chef’s Kwanzaa Feast
Ricky Moore, the owner of Saltbox Seafood Joint in Durham, N.C., honors his past and crowns his end-of-year celebrations with peanuts.

Informed by a childhood tradition, the chef Ricky Moore prepares a peanut-forward centerpiece for his Kwanzaa festivities.
By Brigid Washington

Going Whole Hog for a Noche Buena Tradition
Roast pork is the must-have Christmas Eve centerpiece for many Latinos and Filipinos, and for processors like La Casa Sierra near Tampa, Fla., business is booming.

Noche Buena, or Christmas Eve, is one of the most popular times for people to eat pork. The demand is evident at slaughterhouses, where many more pigs are being processed during the holiday season.
By Christina Morales

On the Arab Christmas Table, Kubbeh and Warak Dawali Are Nonnegotiable
For members of the Arab diaspora, the meat- and bulgur-based dish, and delicate stuffed grape leaves, are what make the season bright.

Warak dawali, or stuffed grape leaves, with tender lamb chops are a meal on their own.
By Reem Kassis

A GOOD APPETITE
This Easy Breakfast Strata Is the Ultimate Way to Start the Year
Rich with cheese and filled with butternut squash and mushrooms, this breakfast casserole is worth waking up for.

This savory strata is easily assembled ahead of time, so you can just pop it in the oven and enjoy.
By MELISSA CLARK

Prepping for Christmas and Kwanzaa
We have new holiday recipes for grape leaves, a peanut fish stew and more.
By MELISSA CLARK

A Holiday Surprise From Yotam Ottolenghi
It’s party season! Bring some fun to your next gathering with a savory pie that conceals a cheesy filling of butternut squash and chard.

By YOTAM OTTOLENGHI

These 2 Holiday Mains Aren’t Just Stunning. They Cook in Under an Hour.
Genevieve Ko pairs salmon with miso cream and beef tenderloin with horseradish sauce for a lavish, but stress-free feast.

You don’t need to spend a lot of time on the feast: These showstopping mains cook quickly and are relatively hands off, so you can spend your time where it counts.
By Genevieve Ko

THE POUR
The Year’s Best Books on Wine (and Whisky)
These six volumes, all published in 2022, are illuminating, surprising and just plain useful guides to better understanding wine and spirits.

By Eric Asimov

Albert Madansky Dies at 88; Gauged Risk of Unwitting Atomic War
As a scholarly statistician, he also evaluated stock options, the best nonfiction books and the most mouthwatering pastrami sandwich.

Albert Madansky’s statistical endeavors ran from the risk of accidental nuclear war to ranking the best pastrami sandwich. He taught at the University of Chicago from 1974 to 1999.
By SAM ROBERTS

She Harvests Shellfish and Helps Protect Them
Ana Shellem has found peace and prosperity while searching for wild species off the North Carolina coast for her one-woman sustainable fishing company.
By SHIVANI VORA

Dubai Is the Newest Culinary Destination. Here’s a Taste.
After years of simmering, the Dubai food scene is at full boil. The emirate now boasts some 13,000 establishments — more per capita than New York City — and some are nabbing global laurels.
By SETH SHERWOOD

A Warsaw Bakery Seeks to Preserve Jewish Food Where It Was Nearly Lost
At Charlotte Menora, a French bakery bistro with a Polish-Ashkenazic twist in Warsaw, French favorites sit side by side with beloved Jewish pastries.

“Jewish history is part of our history,” said Justyna Kosmala, an owner of the Charlotte chain of bakeries.
By Joan Nathan

Day 13: For a Celebrated Chef, the Tastes and Smells of St. Lucia Day in Sweden Linger
In his restaurants, including his latest, Marcus Samuelsson draws inspiration from childhood memories of the Scandinavian holiday.
By MARCUS SAMUELSSON

The Best Cookbooks of 2022
A volume dedicated to Chinese cooking’s vegan roots, a barbecue collection featuring truly remarkable brisket and more, as tested by New York Times Cooking and the Food desk.
By THE NEW YORK TIMES and ROSS MACDONALD

Our 20 Most Popular Recipes of 2022
Readers loved low-effort, low-cost dishes that don’t skimp on flavor or fun.
By MARGAUX LASKEY

The Best Cakes for the Holidays Are Also the Simplest
Fruity, spiced and savory, these three delicious recipes from Dorie Greenspan make everyone in your house feel at home.

From left, a spiced gingerbread cake topped with pearl sugar, a spiced cranberry Bundt cake with a fruity glaze and a savory quick bread loaf studded with ham, cheese, roasted peppers and herbs.
By Dorie Greenspan

Latke Party!
It’s about time to get frying.

By MELISSA CLARK

Hearty Beans, Tender Lamb and a Menu to Remember
A pomegranate-persimmon salad and baked apples bookend the cassouletlike dish at the center of David Tanis’s December spread.

Bright and light pomegranate seeds and persimmons complement a rich dish of lamb and beans.
By David Tanis

5 New Recipes to Get Excited About
A look at my to-cook list right now.
By TEJAL RAO

3 Fun, Festive Candy Recipes That Are Worth the Effort
Confectionery is tricky, but Claire Saffitz can show you foolproof ways to make delicious and beautiful fudge, caramels and nougat that’ll have your loved ones raving.

If you’re new to confectionery, you may want to start with a fudge, then advance to caramels and nougat.
By CLAIRE SAFFITZ

THE POUR
The Most Memorable Wines of 2022
Great wines create indelible images, of the place they were produced and the time they were consumed.

By Eric Asimov

Alain Sailhac, a Celebrity Chef Who Never Sought the Title, Dies at 86
The mild-mannered, French-born chef cooked for presidents and stars at Le Cirque in New York and earned an early four-star rating at Le Cygne.

The chef Alain Sailhac at Le Cygne in 1972. In awarding the restaurant four stars, The New York Times said it offered “the best haute cuisine French fare in the city.”
By ALEX WILLIAMS

Chicory boats and posh pigs in blankets: Yotam Ottolenghi’s party food recipes
Chicory stuffed with a soft cheese, walnut and pomegranate seed filling, chipolatas smothered in molasses, nuts and chilli, and little toasts spread with curried onion butter and mackerel paté

Yotam Ottolenghi’s chicory boats with feta, walnut and pomegranate.
Yotam Ottolenghi

VORACIOUSLY
13 holiday cookie recipes to bring color and joy to the season

By Becky Krystal