T WANDERLUST
Gritty Marseille, France, Is Now a Haven for Creatives
Provence’s once-maligned maritime hub is drawing chefs, artists and entrepreneurs in search of a fresh start.
By LINDSEY TRAMUTA

36 HOURS
36 horas en Ciudad de México
Sumérgete en el estilo vibrante de la capital mexicana, su excelente gastronomía, su vasta riqueza histórica y su animada vida urbana.
By ELISABETH MALKIN

36 HOURS
36 Hours in Rome
The Eternal City is getting a refresh, with new restaurants and hotels, sumptuous art palaces and innovative ways to see ancient sites.
By JASON HOROWITZ

A Slice of France, the Baguette Is Granted World Heritage Status
More than six billion baguettes are sold every year in France. But the bread is under threat, with bakeries vanishing in rural areas.
By CATHERINE PORTER and CONSTANT MÉHEUT

A GOOD APPETITE
4 Homemade Food Gifts They’ll Love (and So Will Your Wallet)
Hot chocolate mix, festive popcorn tins, saltine bark and batched manhattans: these recipes make the best holiday presents.
A sweet hot chocolate mix is easy to make and even easier to gift.
By Melissa Clark

FRONT BURNER
Dips and Sweet Delights for Hanukkah
The Friday box from a Brooklyn caterer offers matbutcha and other delights, chocolate halvah bonbons from Dandelion Chocolate and more.

Friday box, $72 including delivery and tax, to order by midnight Thursday for delivery in New York on Friday, fridayyy.co/products/friday-box.
By Florence Fabricant

54 Easy Party Snacks
(So you can enjoy the party!)
By Ali Slagle

18 Recipes to Feed a Crowd When Everyone’s Home for the Holidays
Our reporters and editors know what it takes to cook a lot of food — and make it look effortless. Here are some of their favorite dishes for the challenge.
By Tanya Sichynsky

In This Crazy World, I Can Always Count on Curry
The warm, versatile flavors of Japanese kare rice can be a weekday comfort or a marquee meal.

By BRYAN WASHINGTON

Feta for Dinner
Add a salad and some bread to Ali Slagle’s grilled (or oven-roasted) feta with nuts, and you have a gorgeously simple dinner.
By EMILY WEINSTEIN

Plantains Are Everyday Superstars
Versatile recipes for starchy plantains and unripe green bananas.
By TEJAL RAO

Food for Partying
Dips, finger food and potluck favorites for the holiday season ahead.
By MELISSA CLARK

One Dough, Six Cookies
With this simple shortbread recipe, you can make six different holiday cookies to share.

By Yewande Komolafe

SOME COOKIE TIN ADVICE FROM OUR FRIENDS AT WIRECUTTER

If you choose to gift your cookies in a tin, it’s better to buy them in person than to sift through the options on Amazon (which may be overpriced). For a simple, elegant look, Michaels and the Container Store sell plain silver tins in a variety of sizes. For those who prefer prints, Target and Ikea have the least expensive and most attractive patterned tins I’ve seen. If you want to order packaging online, consider getting petite 6-by-6-inch windowed pastry boxes (which you’ll need to line with wax paper) or windowed paper bakery bags, either of which could be dressed up with a nice ribbon and a gift tag. — Marguerite Preston

TRILOBITES
Before Beer Became Lager, a Microbe Made a Mysterious Journey
Scientists found a relative of a parent of lager yeast in soil on an Irish university’s campus, which could help to track how it ended up in Bavaria.
By VERONIQUE GREENWOOD

These 3 Punches Will Get the Party Started and Keep It Going
Rebekah Peppler shares three recipes — a classic, a modern twist and a nonalcoholic option — that guests will sip into the wee hours.

The punch formula — spirits, sugar, citrus and spice — dates back to at least the 17th century.
By Rebekah Peppler

Not Shaken, Not Stirred, These Cocktails Are Thrown
A showy tradition of mixing drinks in midair can add both flavor and a show to the bar experience.
Izzy Tulloch, the head bartender at Milady’s in SoHo, uses throwing to add texture to cocktails. The technique, which came to the United States from Barcelona, is also entertaining.
By Robert Simonson

Felipe Valls, 89, Dies; His Cuban Restaurant Became a Political Hub
Politicians, protesters and celebrants of happy community news have known where to converge: Versailles, a Miami landmark for Cuban Americans.

Felipe A. Valls in 2011 on the 40th anniversary of Versailles Restaurant, which has become a focal point for the Cuban exile community.
By Christina Morales

Going Local on the Island of St. Lucia
Creole cooking classes, boisterous street parties, a tour of a cacao plantation and visits with islanders preserving local traditions: A traveler explores a more intimate St. Lucia.

St. Lucia, known for its inviting beaches, gorgeous scenery and luxury resorts, is increasing its emphasis on local culture, with new tours and experiences that get visitors into the community.
By SHAYLA MARTIN

FRONT BURNER
For Novice Cooks, Gavin Kaysen’s ‘At Home’ Is a Good Place to Start
Pick up the chef’s debut cookbook, attend a talk about the seasonality and nutritional value of Japanese ingredients, and more.

The cookbook cover for ”At Home by Gavin Kaysen.” A man stands in a kitchen. Behind him there are shelves with plates and other dishware on them. He’s standing at a counter tasting from a spoon next to jars of produce and herbs.
“At Home” by Gavin Kaysen and Nick Fauchald (Spoon Thief Publishing, $35)
By Florence Fabricant

NEWSLETTER
The Veggie
Holiday Gift Ideas From The Veggie
Vegan chocolate bars, dreamy cookbooks and more small luxuries to give this year, as well as some ideas for your Thanksgiving leftovers.
By Tejal Rao

A GOOD APPETITE
You Can’t Resist This Easy Squash-Chickpea Recipe
Just try not to nibble all the caramelized and spiced bits straight off the pan before dinnertime — we dare you.

Crunchy spiced chickpeas complement roasted cubes of squash in this sheet-pan meal.
By Melissa Clark

NEWSLETTER
Five Weeknight Dishes
Anything but Turkey
Garlicky chile shrimp, citrusy chicken thighs, sheet-pan salmon: These recipes put Thanksgiving in the rearview mirror.
By EMILY WEINSTEIN

The Cake Recipe That Was a Secret for Two Decades
With an origin story out of Old Hollywood, chiffon cake is at once airy and rich.

By Ligaya Mishan

Fruitcake Is Delicious, and This Recipe Proves It
Claire Saffitz’s version skips the long aging process, baking up in a day, and doubles down on deliciousness.

This one-day fruitcake is no joke.
By Claire Saffitz

F🍑🍑D MATTERS
How Did 🍆 Become Our Default Sex Symbol?
A variety of fruits have long been used to convey eroticism, but in their emoji form, one seems to have won out.
By LIGAYA MISHAN and MELODY MELAMED

Oldest cooked leftovers ever found suggest Neanderthals were foodies
Pancake/flatbread with a ‘nutty’ taste is first evidence of complex cooking and food culture
Linda Geddes

A Cure for Thanksgiving Stress? For Many, It’s a Cruise.
No cooking, no cleanup, no script: A growing number of Americans are spending the holiday at sea, making new friends and traditions.
By Priya Krishna

At Danksgiving, There’s No Need to Go Outside for a Smoke
For a certain kind of Thanksgiving celebration, cannabis — in all its forms — is a key component of the year’s biggest meal.
By Jackie Bryant

Last-Minute Thanksgiving
It’s not too late, and here’s how you can get it done in style.
By MELISSA CLARK

Leftover Thanksgiving Turkey Makes the Best, Coziest Soups
After the meal, let the meat simmer away into a gumbo, a congee or a barley soup, dishes as thrillingly varied as the meals they came from, Melissa Clark writes.

Leftover roast turkey is rounded out with plump shrimp, chicken wings and collard greens in this take on gumbo from Gail Jennings of North Carolina.
By Melissa Clark

What Temperature Is a Turkey Done? And More Thanksgiving Questions, Answered
We have all your Thanksgiving turkey questions covered.
By THE NEW YORK TIMES

Got Thanksgiving Leftovers? Make Turkey Ramen.
In this rich, silky ramen, the bird gets a second turn at the table.

By LIGAYA MISHAN

How Jellied Cranberry Sauce Is Made
Americans buy 75 million cans a year, with 85 percent sold during the Thanksgiving to Christmas season. Here’s how it’s made, from the farm to the factory.

By ROSS MANTLE and CHRISTINA MORALES

For a Chef Beloved by the Art and Fashion Worlds, Flowers Make a Main Course
At the artist Danh Vo’s farm north of Berlin, the restaurateur Rose Chalalai Singh created a lively lunch centered on the blossoms that grow there.
By GISELA WILLIAMS

36 HOURS
36 Hours in Sydney
Swim in a magnificent ocean pool, slurp a curry laksa and meet new friends in a teeny mezcal bar: Sydney is back.
By TACEY RYCHTER

36 HOURS
36 Hours in Barcelona
Leafy pedestrian “superblocks,” restored architectural gems and new outstanding restaurants only add to the allure of the Catalan capital.
By LISA ABEND

T WANDERLUST
Thai Creatives Breathe New Life Into Bangkok’s Oldest Neighborhoods
A nostalgic romp along Charoen Krung Road reveals salvaged shophouses, boutique inns and a scuba-diving cafe.
By CHRIS SCHALKX

In Cleveland, They’re Cooking Up a Gay Neighborhood From Scratch
Restaurants, kitchen classes and gardening are key parts of an effort to create an L.G.B.T.Q. district that can help lift the area’s economy.
By ERIK PIEPENBURG

Fowl Day

Thanksgiving With Ina Garten
We asked Ina, and she said that “store-bought is fine.”
By MELISSA CLARK

I Cooked 20 Thanksgiving Stuffings to Create the Ultimate Recipe
In search of the highest form of the holiday favorite, Eric Kim traveled back in time — and ate a lot of bread.
By ERIC KIM

14 Seconds-Worthy Thanksgiving Stuffing Recipes Our Readers Love
From classic cornbread dressing to a stuffing inspired by pizza, these are the dishes our readers always put on the Thanksgiving table.
By NIKITA RICHARDSON

Turkey in a T-Shirt, and Other Thanksgiving Gimmicks We’ve Tried
From brining to bagging to clothing the bird in cotton, every year brings a fresh cooking trick that promises perfection. Here are the oddest and most memorable.
By KIM SEVERSON

The Secret to Great Thanksgiving Turkey Is Already in Your Fridge
A mayonnaise-based marinade gives this bird from J. Kenji López-Alt its gorgeous finish. Spatchcocking and a simple brining technique get it evenly cooked and juicy.

Turkey’s light and dark meat are fully cooked at different temperatures, making it tricky to cook evenly.
By J. Kenji López-Alt

This Is What Your Thanksgiving Meal Is Missing
Yotam Ottolenghi thinks American holiday meals are bland. These flavor-packed brussels sprouts will liven yours up.

By YOTAM OTTOLENGHI

How to Make Thanksgiving Vegetarian
By MELISSA CLARK

3 Lively Vegetarian Sides That Add Color to the Thanksgiving Table
A vibrant kale salad, a creamy chard casserole and carrots glazed in miso bring hearty flavor to the holiday in this menu from David Tanis.
By DAVID TANIS

28 Cheap Thanksgiving Recipes for an Easy, Impressive Feast
You don’t have to spend a lot to create a spectacular, inflation-friendly holiday menu.
By MARGAUX LASKEY

These 6 Thanksgiving Dishes Are Best When They’re Made Ahead
Prepare mashed potatoes, gravy, cranberry sauce and more holiday favorites in advance for dishes with the best texture and flavor.
By GENEVIEVE KO

A Thanksgiving Dish That’s a Delicious Nod to Brazil
Purê de mandioca, or yuca purée, made with an indigenous Brazilian root vegetable, takes the place of mashed potatoes for some expats during the holiday.
By CHRISTINA MORALES

Your Most Colorful Thanksgiving Yet
With an ombré gratin, crispy, saucy roasted mushrooms, and more, this vegetarian menu makes vegetables look livelier and taste more delicious than ever.
By ALEXA WEIBEL

How to Make a Cheese Board
A few cheeses, some fruits and nuts, and bread or crackers are all you need to build an artfully arranged platter.

A cheese board is easy to pull together for a party.
By FLORENCE FABRICANT

These Thanksgiving Salads Are Bright, Bold and Easy
Grapefruit and herbs, apples and greens, beets and yogurt: These three pairings are designed to balance out all that holiday richness, Yewande Komolafe writes.

These three salads bring together familiar flavors and unique combinations.
By Yewande Komolafe

THE FIX
You’ve Planned the Holiday Menu. Now Where Will You Put All the Guests?
If you’re expecting a big crowd for Thanksgiving, you’ll need a flexible space that can accommodate everyone. Here’s how to design it
By TIM MCKEOUGH

Make Room for Pie
Stunning but not hard to pull off, these nine new pies from Genevieve Ko will be the highlight of your holiday.
By MELISSA CLARK

They Make Bespoke Cider. In a Garage. With Apples They Find.
The founders of Floral Terranes take foraging fruit to a whole new level.
By ALYSON KRUEGER

WINES OF THE TIMES
Picking the Thanksgiving Wine Is the Easy Part
For this meal, selecting bottles is so simple that wine’s ceremonial importance is sometimes forgotten in the blizzard of preparations.

At Thanksgiving, you don’t need to worry about pairing wines with dishes.
By ERIC ASIMOV

FRONT BURNER
A Hard Cider That Takes Its Cues From Sake
Try Oishii Cider, made in collaboration with Brooklyn Kura; check out a new market from Pilar Cuban Eatery in Bedford-Stuyvesant, Brooklyn; and more.

Wölffer No. 139 Oishii Cider, $11 for 375 milliliters, wolffer.com.
By Florence Fabricant

Joyce Molyneux, Noted British Chef, Is Dead at 91
Her restaurant in Dartmouth, England, received a Michelin star in the 1970s, a rare honor for a kitchen presided over by a woman.

Joyce Molyneux at her home in Bath, Somerset, in 2011. “She was a champion of local growers and fishermen way before it became the fashionable thing to do,” her collaborator on a popular cookbook said.
By NEIL GENZLINGER

Julie Powell, Food Writer Known for ‘Julie & Julia,’ Dies at 49
She attempted to cook every recipe in a classic Julia Child cookbook and documented the effort in a popular blog that became a best-selling book and a hit movie.

Julie Powell in 2009, the year Nora Ephron’s movie “Julie & Julia,” based on Ms. Powell’s book, was released.
By KIM SEVERSON and JULIA MOSKIN

Gael Greene, Who Shook Up Restaurant Reviewing, Dies at 88
She brought sass and sensuality to the job as a critic for New York magazine for four decades. She also helped create the charity City meals on Wheels.

Gael Greene in 1971, three years after Clay Felker hired her to be his new magazine’s restaurant critic, a role she had never had before. “I felt that I was an impostor,” she said.
By WILLIAM GRIMES

Geez, Even Fargo Has Gone Upscale
Visitors to the North Dakota town expecting a scene right out of the movie might be surprised by the James Beard-nominated chefs, Pride flags, hipster boutiques and craft breweries. Oh, and a museum dedicated to the bison.

The city of Fargo has poured millions into revitalizing its downtown.
By Danielle Braff

Turkeys Will Be More Expensive Than Ever This Thanksgiving, and Harder to Get
With avian flu, inflation and supply-chain challenges, this could be a rough year for getting just the bird you want.
By Kim Severson

The Company Once Known as Restoration Hardware Is Opening Restaurants. Why?
The furnishings store has moved into the hospitality business — but the food may not be the point.
By PRIYA KRISHNA

The Rogue Valley Was Set to Become a Food Paradise. Then It Burned.
Two years ago, the Almeda fire tore through southern Oregon. Many people haven’t fully recovered, but farmers, chefs and others have rallied to sustain the area.
By BRETT ANDERSON

Researchers Find Benzene and Other Dangers in Gas Piped to California Homes
A new study estimated that each year California gas appliances and infrastructure leak the same amount of benzene as is emitted by nearly 60,000 cars.
By ELENA SHAO

Ina Garten Makes Risotto With a Longtime Fan
The designer Daniel Roseberry learned everything he knows about preparing a meal from the beloved cookbook author. For a new T series, the two finally met.
By MIMI VU

Cash or Card for a Cone? Van Leeuwen Must Take Both, N.Y.C. Says.
The high-end ice cream chain agreed to comply with a New York City law that prohibits businesses from refusing to accept cash. It agreed to pay $33,500 in fines.
By REMY TUMIN

A GOOD APPETITE
Give Your Gnocchi the Shrimp Scampi Treatment
Take the classic over the top by tossing in crisp, bouncy potato gnocchi, Melissa Clark writes.

The gnocchi round out this easy dish, giving it heft, absorbing the sauce and lending a chewy-crisp texture.
By Melissa Clark

Garlicky Braised Greens and Meatless Recipes
After moderating a panel on the climate crisis, Melissa Clark suggests a few recipes that are on her mind.
By MELISSA CLARK

Vegetarian Snacks for Diwali and Beyond
Sweets, extra-crispy samosas, nachos layered with chutney and more recipes.
By TEJAL RAO

TRILOBITES
The Search Is on for Mysterious Banana Ancestors
A new study shows that domesticated bananas have genetic markers tying them to three types of wild bananas that have not yet been found.
By OLIVER WHANG

A GOOD APPETITE
The Best Part of This Chicken Dinner? The Crispy Mushrooms, of Course.
The two are paired with a buttery pan sauce for an easy, low-lift, high-reward weeknight meal.

A bit more sophisticated than many others of its ilk, this sheet-pan dinner recalls chicken Marsala in its flavors.
By Melissa Clark

Salisbury Steak Deserves Another Chance
Forget the TV dinners. Made well, this easy classic can be hearty, soul-warming comfort food.

By ERIC KIM

Need for Speed
Make all these recipes in less than 30 minutes.

Apple Season Is Here
And you don’t need to do any peeling for Genevieve Ko’s apple crisp.
By MELISSA CLARK

It’s Not Diwali Without Mithai
We visited five South Asian sweet shops across the United States as they prepare colorful treats for one of their biggest days of the year.

Maharaja Sweets, one of New York City’s most beloved South Asian sweet shops, does brisk business on Diwali.
By Priya Krishna

How to Make the Best Soufflé (It’s Much Easier Than You Think)
And yes, it’s supposed to fall, Claire Saffitz writes.

Delicate and sensitive soufflés are absolutely worth the effort.
By Claire Saffitz

https://www.youtube.com/embed/UZ6Qn3JkxqE https://www.youtube.com/embed/Sm2Lrc4HEmc https://www.youtube.com/embed/Xrc1HzwiRIw https://www.youtube.com/embed/TMdPZD5BdG0 https://www.youtube.com/embed/Qud0SI5ZgC0

THE POUR
Don’t Pass Up These 12 Loire Reds
Despite the high quality of many of the region’s wines, they have not caught on with American consumers. Let’s make this our little secret.

Red wines from the Loire have passed under the radar, but their quality cannot be beat.
By ERIC ASIMOV

FOOD MATTERS
Does Korean Cuisine Belong to Korea?
South Korea has sought to protect and enshrine its national dishes — while also exporting its wonders to the world.
By LIGAYA MISHAN and DAVID CHOW

From Florence, 3 Fall Day Trips by Train
Tuscany in the autumn is all about celebrating the fruits of the earth and the vine, with enough time left over to savor the region’s art and history.
By PERRI KLASS

Animal Rights Activists Are Acquitted in Smithfield Piglet Case
The Utah trial highlighted what the defendants argued is a lack of transparency for the treatment of animals at large corporate farms.
By ANDREW JACOBS

Peter Luger and Carbone Among Michelin Star Losers and Winners
The New York City ratings were announced Thursday, with the three-star ranks unchanged.
By Florence Fabricant

Rick Martínez’s Essential Mexican Recipes
The “Mi Cocina” author and a second-generation Mexican American shares the regional specialties he loves most.

“When I would go to Mexico, I used to apologetically tell the locals I was American. But they would say, ‘No, tu corazón es Mexicano.’ Your heart is Mexican.”
By RICK A. MARTÍNEZ

A GOOD APPETITE
The Secret to the Best Cauliflower Soup? High Heat and a Little Spice.
Roasted cauliflower meets harissa-glazed tomatoes in this velvety vegan soup.

This rich, velvety soup gets added flavor by roasting the cauliflower before it’s tossed into the broth.
By MELISSA CLARK

Stay Warm This Fall With Butternut Squash Lasagna
A pasta pie becomes a seasonal reverie for the senses.

By YOTAM OTTOLENGHI

Winter Squash Every Which Way
As well as a how-to for making your own pumpkin spice blend.
By TEJAL RAO

Speedy Soup
You can make great soup in less than an hour! These recipes will get you there fast.
By EMILY WEINSTEIN

https://www.youtube.com/embed/XzY3uoMCgtE https://www.youtube.com/embed/3Atc5GSGSXI https://www.youtube.com/embed/PCW6dlBD-_g https://www.youtube.com/embed/SDunCTkergk https://www.youtube.com/embed/V1N2ITOz00Q https://www.youtube.com/embed/2QA53_a2iF4 https://www.youtube.com/embed/I4ZTRjA7NhU https://www.youtube.com/embed/rmueePukXPg https://www.youtube.com/embed/Sm2Lrc4HEmc https://www.youtube.com/embed/MeJePhjyKcs

THE SATURDAY PROFILE
His Mom Labored on a Winery Under Apartheid. Now, He Owns One.
Paul Siguqa grew up hating wineries because his mother toiled in their fields. But last year he opened the only fully Black-owned vineyard in Franschhoek, one of South Africa’s most prestigious wine towns.
By JOHN ELIGON

Savoring Bourbon, and Its Storied History, in Northern Kentucky
As new distilleries pop up across the United States, the region along the Ohio River remains a particularly exciting destination for spirits tourism.
By LIZA WEISSTUCH

The Purple Drink That Has the Heart of Peruvians
Hugely popular in its home country, chicha morada has been a source of inspiration for chefs in New York City for cocktails, savory dishes and desserts.

Chicha morada is a popular drink in Peru made with purple corn, apples, pineapple, lime, sugar and spices, and is often boiled over several hours.
By Christina Morales

THE POUR
Echoes of a World War in Wines From the Early 1940s
A tasting of bottles from the war years, produced under often brutal circumstances, brings life to history.
By Eric Asimov

Colin Alevras, Inventive New York Chef and Restaurateur, Dies at 51
He popularized a farmers’ market cuisine at his and his wife’s tiny, quirky and acclaimed East Village establishment called the Tasting Room.

Colin Alevras in 2001 in the tiny subterranean kitchen of the Tasting Room, which The Times awarded with a star. Patrons would often order the entire daily menu, dividing it into tasting portions.
By Eric Asimov

CRITIC’S NOTEBOOK
Madame Wu’s Chinese Food Was Glamorous and Transformative
Sylvia Wu, who died last month at 106, reshaped the tastes of Los Angeles power diners.

Sylvia Wu, the glamorous restaurateur behind Madame Wu’s Garden in Los Angeles, in 1997.
By TEJAL RAO

CRITIC’S NOTEBOOK
A Martha Stewart Restaurant Has Opened in Las Vegas. Is That a Good Thing?
The original food and lifestyle influencer has never been involved in a restaurant — until now.
By PETE WELLS

FRONT BURNER
Sample Noodles From Across China
The online retailer Mala Market brings back a popular sampler pack of regional noodles, a memoir with a cassoulet angle, and more food news.

Mala Market Regional Chinese Noodle Collection, $49, themalamarket.com.
By FLORENCE FABRICANT

Rice Cakes, Rice Rolls, Rice Sweets
Because loving rice is a lifestyle.
By NIKITA RICHARDSON

Pulled Pork Is Easier Than You Think
You don’t need a pitmaster-approved smoking setup to impart those unmistakable flavors to tender meat, Genevieve Ko writes.

Dried chiles blend into a savory sauce that soaks into smoky pulled pork.Credit…Armando Rafael for The New York Times. Food Stylist: Maggie Ruggiero.
By Genevieve Ko
Recipe: Pulled Pork

Fall Vibes
Temperatures are falling. It’s time for apples and squash.
By EMILY WEINSTEIN

Butter Boards Are In. Spread the Word.
The latest TikTok food trend is very much not charcuterie.

A butter board is cheaper and less fussy than a traditional charcuterie board.
By Amelia Nierenberg

Dreaming of Spaghetti and (Meatless) Meatballs
Ricotta polpette, vegetarian Swedish meatballs and plant-based meatballs.
By TEJAL RAO

Jamaican Stew Peas Are a Good Excuse to Slow to Down
Finding patience and gentleness in a simmering pot.

By Bryan Washington
Eat: Stew Peas and Spinners

This Hearty Bean Soup Gets Only Better With Time
Packed with squash and greens, it anchors a menu from David Tanis that’s perfectly autumnal and best made in advance.

A golden beet salad is an ideal start to this seasonal menu, to be followed by a fall vegetable and sausage soup.
By David Tanis
Recipes: Beet Salad With Goat Cheese Toasts | Hearty Kale, Squash and Bean Soup | Walnut Cake With Persimmons and Pomegranate

Fluffy Cheddar Biscuits and a Cocktail
By MELISSA CLARK

Overlooked No More: Maria Orosa, Inventor of Banana Ketchup
As a food scientist, she sought to reduce the Philippines’ dependence on imported food, pioneering new ways to use local products. And that was before she became a war hero.

Maria Orosa, a food scientist and nationalist, sought to make the Philippines less dependent on imported food. Banana ketchup was one result.
By SETH MYDANS

The Last, Painful Days of Anthony Bourdain
A new, unauthorized biography reveals intimate, often raw, details of the TV star’s life, including his tumultuous relationship with the Italian actor Asia Argento. And it’s drawing criticism from many of his friends and family.
By KIM SEVERSON

Federal Government’s $20 Billion Embrace of ‘Climate Smart’ Farming
The techniques are a cornerstone of the Agriculture Department’s approach to addressing a warming planet, but it is unclear whether more widespread deployment of such methods can truly reverse the effects of climate change.
By LINDA QIU

How About Them Apples? Research Orchards Chart a Fruit’s Future.
Scientists working in research groves, like one in Nova Scotia, are developing your favorite new apple variety.
By ELIZABETH LANDAU

Dragon Fruit Is Showing Up All Over. So Why Are Farmers Leaving the Business?
The flavor is a fixture on drink menus. But competition from abroad has South Florida growers rethinking their commitment to a once-lucrative crop that requires a lot of investment and care.

Ruben Sanchez and Elide Santos, one of his nieces, were among the first purveyors of dragon fruit in Homestead. This year, they tried selling their fruit from a roadside stand and to out-of-state distributors.
By Christina Morales

Claudia Roden: 20 of her best recipes from a 50-year career
Allan Jenkins, compiled by Molly Tait-Hyland, recipes by Claudia Roden

Crumbs for Dinner, in the Best Possible Way
Pasta with garlicky bread crumbs, eggplant and tomatoes is everything you want in a colorful weeknight dinner.

Inspired by pangrattato, a classic Italian garnish, this weeknight pasta is topped with umami-rich anchovy bread crumbs.
By MELISSA CLARK
Recipe: Eggplant Pasta With Anchovy Bread Crumbs and Capers

The Crew Can Have a Little Coconut Cake
These diminutive Filipino treats are fluffy, fragrant and perfect to share with friends.

By LIGAYA MISHAN
Recipe: Mini Bibingka

Want to Be a Better Cook? Trust Your Senses.
Paying attention to sight, smell, sound and feel will steer you in ways that simply following a recipe cannot, Yewande Komolafe writes.

This crème caramel features a gently set custard with the right amount of warmth from toasted spices and sharpness from caramelized sugar.
By Yewande Komolafe
Recipe: Spiced Crème Caramel

THE POUR
Two-Buck Chuck: Wine of the People or a Cultural Wedge?
Fred Franzia built a cult following with his Trader Joe’s wine, but it comes at a cost to the wine business.
By ERIC ASIMOV

In Vienna, Taking to the Hills for Wine
In the fall, the wine taverns set among the city’s vineyards known as heurigen and buschenschanken offer the perfect combination of outdoor activity, food and drink.
By VALERIYA SAFRONOVA

When in Chicago, don’t swallow:
Revealed: the ‘shocking’ levels of toxic lead in Chicago tap water
By Erin McCormick, Aliya Uteuova and Taylor Moore with photographs by Jamie Kelter Davis

Our 50 Favorite Restaurants of 2022
The places in America we love most right now.

Petite León Minneapolis The chef Jorge Guzmán was born and raised in the Yucatán, and that region’s cuisine animates a number of his arresting dishes, including al pastor pork collar, charred broccolini with mole verde and ancho chile-black garlic marinated bavette steak with a bright piquillo pepper sauce. The aesthetic here is inventive and comfortingly familiar (yes, there is a Caesar salad and a fancy cheeseburger), and it extends to the cocktails of Travis Serbus, a local bar veteran and Mr. Guzmán’s business partner. They opened Petite León in the fall of 2020, unsure what the future held. What emerged is a sophisticated restaurant as inviting as a corner saloon. BRETT ANDERSON

Buldak, the Fiery Korean Chicken Dish, Gets the Pizza Treatment
J. Kenji López-Alt pushes the limits of Korean fire chicken as a topping for a New York style pizza. It’s like barbecue chicken pizza, but hotter.

Buldak chicken and pizza are both fantastic party foods. This recipe combines the two
By J. KENJI LÓPEZ-ALT
Recipe: Buldak Pizza (Korean Fire Chicken Pizza)

Vegetarian Recipes for Cozy Days
Soups, stews and comforting, feel-good foods for after a storm.
By TEJAL RAO

Dinner in Seven Ingredients (or Even Fewer!)
These 24 recipes show you how to make the very most of very little.
By KRYSTEN CHAMBROT

16 Soups Our Food Staff Cooks on Repeat
Cozy season is almost here. Greet it with a bowl of French onion, vegetable, chicken noodle or potato soup.
By Nikita Richardson

A GOOD APPETITE
For More Delicious Beans, Just Add Mussels
Garlic, olive oil and rosemary make the best broth for this fast one-pot meal.

Red pepper flakes add a little heat to white beans and mussels simmered in a garlicky broth.
By MELISSA CLARK
Recipe: Mussels With White Beans, Garlic and Rosemary

In the Department of We Can All Breathe Easier Now:
FRONT BURNER
The New York City Ban on Foie Gras Is Delayed
A lawsuit halts the city’s prohibition of the delicacy for now, David Joachim releases a new version of his “Food Substitutions Bible,” Steelport Knife Co. has a new bread knife with heft, and more.
By FLORENCE FABRICANT

The Second Coming of the Appletini
As nostalgia grips drinkers, bartenders are giving vilified ’90s concoctions like the lychee martini and the lemon drop an upgrade — and ushering in a new martini era.

Cocktail bars across the country, including Sweet Liberty in Miami, are offering reimagined versions of 1990s martini staples, like the lychee martini and lemon drop.
By ROBERT SIMONSON

Fred Franzia, 79, Dies; Upended Wine Industry With Two-Buck Chuck
An unorthodox businessman, he took on the wine industry and its high markups, selling wine at prices many families could afford every day.

Fred Franzia in 2007 with a bottle of his inexpensive Charles Shaw wine. When asked how he could sell wine for less than a bottle of water, he replied, “They’re overcharging for the water — don’t you get it?”
By Priya Krishna