[Harry Balafonte ‘s]
SHAMELESSLY STOLEN FROM E. E. CUMMINGS

Harry Balafonte’s
defunct
who used to
fill a wideandempty
stage
and patch onetwothreefourfive bucketsjustlikethat
Jesus

he was a handsome man
and what i want to know is
how do you like your dark-eyed boy
Mister Death

I gave up on sleeping and got up shortly before 4:00 am. I needed to be at the election headquarters by 5:30 am, and since it’s a long day, I wanted coffee and something to eat before it started.

Melting Profits Threaten the Ice Cream Man
Inflation and its rising fuel prices have pushed some ice cream truck owners to the brink.
By CHRISTINA MORALES

The Choco Taco, Ice Cream Snack of American Summers, Is Discontinued
A fixture of ice cream trucks and convenience stores is no more after Klondike said it would focus on other products.
By DANIEL VICTOR

The Jewish Deli: An American Tale Told in Pickles and Pastrami
“I’ll Have What She’s Having,” a traveling exhibit on the Jewish delicatessen, looks back at a vibrant institution fueled by immigration and irresistible food.

In a display of history and nostalgia, the Skirball Cultural Center in Los Angeles is memorializing a fading cuisine: the Jewish delicatessen.
By Adam Nagourney

Welcome to Chicago, Hot Dog Town, U.S.A.
Just don’t even think about asking for ketchup.

The standard form of the Chicago hot dog is available at stands all over town and binds the city together.
By ERIC KIM
Recipe: Chicago-Style Hot Dogs

The Irresistible Thrill of Kung Pao
Chiles and a sweetened soy-vinegar sauce define the dish, but you can make it a million ways at home.

Flashes of chile heat in a salty, sour, sweet sauce make every bite of kung pao a little thrill.
By GENEVIEVE KO
Recipes: Easy Kung Pao Chicken | Kung Pao Shrimp

Eggplant Five Ways
Gain confidence cooking this summer icon with these essential techniques.
By TEJAL RAO

20 Easy Salads forHot Summer Days
Using vibrant vegetables and fruits at peak freshness is a great way to eat well — and inexpensively — throughout the season.
By Cathy Lo

Cooling Salads for Hot Days
We have scores of recipes to help you avoid the stove.
By SAM SIFTON

19 No-Cook Recipes for a Heat Wave
Forgoing the stove or the oven doesn’t mean missing out on flavor.
By Nikita Richardson

How to Pack the Perfect Beach Cooler
With the right recipes and a few expert tips, a picnic in the sand can be a stress-free treat.

A day at the beach is made all the more enjoyable with a thoughtfully packed cooler full of sandwiches, salads and dips that can withstand a day on ice.
By Naz Deravian
Recipes: Fresh Ranch Dip | Artichoke and Olive Farro Salad | Ham and Jam Sandwiches | Caramelized Brown Butter Rice Krispies Treats

20 Wines Under $20: Great Summer Values
The selection in stores is a little thin as the global economy has slowed, but plenty of great seasonal bottles are still available.

By ERIC ASIMOV

CRITIC’S NOTEBOOK
Diana Kennedy’s Complicated Relationship With Mexican Cuisine
The brilliant and opinionated author, who died on Sunday, chronicled the recipes and culinary traditions of Mexico. Our critic considers her legacy.

Diana Kennedy, whose 1972 book, “The Cuisines of Mexico” was a breakout hit, helped introduce the diversity of Mexican home cooking to an American and British reading public
By TEJAL RAO

Diana Kennedy, Authority on Mexican Cooking, Dies at 99
Her books taught Americans about the regional nature of the cuisine. Also: “There is always someone who wants to know how to clean an iguana, so why not?”

Diana Kennedy at her home in Mexico in 1989. The Mexican food known to most Americans, she wrote, was a travesty.
By William Grimes

1. While at the Sioux Chef’s new restaurant — after we found it — and had ordered our bottle of wine, the waitress held up the bottle and explained that it was from an Indigenous Winemaker in California. “Uhm,” I said, “before you go any further, our side of the bottle says, New Zealand.”

2.After having my BP checked at the doctor’s office, I asked if I could calibrate my BP monitor. “We don’t do that.” the nurse replied. “Well,” I said, “The nurse practitioner said you did.”

3. I got out the BP monitor device and asked the nurse, “What’s the millimeter’s of mercury number?” “I don’t know,” she said.

For you Jane Ausen fans out there — you know who you are:
Opinion: A Jane Austen museum addressing Regency-era slavery? How sensible.

A general view of the former home of the celebrated late British author Jane Austen. (Dan Kitwood/Getty Images)
Opinion by Vanessa Riley

Missed ’em again:
Capital Weather Gang
Aurora sighted in northern U.S. as powerful geomagnetic storm continues
There’s an outside chance the northern lights could appear once again Wednesday night
‘A surprise storm rocking Earth’s magnetic field brought a rare display of the northern lights to parts of the northern United States early Wednesday, sending skywatchers staring upward at pastel hues. There’s a chance that observers could be treated once again Wednesday night as the display potentially continues courtesy of energetic particles striking the planet’s upper atmosphere.

The northern lights were sighted in Alaska and Minnesota, as well as across Canada and into parts of Europe and the United Kingdom. Their southern counterparts also made an appearance in New Zealand.’

By Matthew Cappucci

A New Orleans Mardi Gras With a Different Sort of Mask
The bar scene so central to the city’s economy and allure is about to become the stage for an unusually muted and bittersweet celebration.
By BRETT ANDERSON

Vegan Restaurant Gets Michelin Star in France, a First
“We want to show you can eat differently,” said Claire Vallée, whose restaurant won the star. A growing number of chefs are eschewing France’s traditional, meat-focused cuisine.

Claire Vallée, the chef at ONA, which opened five years ago in southwest France.
By AURELIEN BREEDEN

The Sioux Chef’s Indigenous Restaurant Owamni Eyes Spring Opening
The Sioux Chef team will introduce Twin Citians to Native American food without using Euro-centric ingredients. Owamni comes to the Minneapolis riverfront this spring, and it’s 300 years in the making.

by Dara Moskowitz Grumdahl

EAT
I Lost My Appetite Because of Covid. This Sichuan Flavor Brought It Back.
The classic combination in mala of Sichuan peppercorns and chiles makes for a sensation that is spicy, tingly and spicy again.

By TEJAL RAO

A GOOD APPETITE
The Best Butterscotch Pudding Is Homemade
This unfussy, old-fashioned recipe is easy to stir together on top of the stove, and hard to mess up.

The flavor of butterscotch pudding comes from dark brown sugar that’s been caramelized in butter and rounded out with vanilla.
By MELISSA CLARK

WINE SCHOOL
In Montepulciano d’Abruzzo, the Gifts of Simplicity
By Eric Asimov

WINE SCHOOL
In Fleurie, Looking Beyond the Clichés of Beaujolais

By Eric Asimov

With Pastry Beers, Have Your Cake and Drink It, Too
As breweries move beyond challenging flavors, they’re taking inspiration from desserts, snacks and candies.

Oozlefinch Beers & Blending in Fort Monroe, Va., evokes desserts in beers like the Das Yummy sour ale, which is inspired by Key lime pie.
By Joshua M. Bernstein

THOSE WE’VE LOST
Debra Ivory, Smiling Owner of a Barbecue Haven, Dies at 62
In her mid-50s, she cashed out some retirement savings to buy an Oklahoma City eatery, revamping the menu with family recipes. She died of complications of Covid-19.

By STEPHEN KURCZY

A Potential Downside of Intermittent Fasting
A rigorous three-month study found that people lost little weight, and much of that may have been from muscle.
By ANAHAD O’CONNOR

Care for a Cup of Satanic Chamomile?

One tea company is trying to make the cozy brew a little more goth.
By KIM KELLY

The Ugly (and Glorious) Truth About American Supermarkets
In his new book, “The Secret Life of Groceries,” Benjamin Lorr argues that the kale chips and shade-grown coffee sold at supermarkets define who we are.
By ALEX WILLIAMS

The 14 Best Cookbooks of Fall 2020
Our favorite new books of the season, selected by Food reporters and editors from The New York Times.

‘Coconut & Sambal: Recipes From My Indonesian Kitchen’ Lara Lee
‘East: 120 Vegan and Vegetarian Recipes From Bangalore to Beijing’ Meera Sodha
‘The Flavor Equation: The Science of Great Cooking Explained’ Nik Sharma
‘In Bibi’s Kitchen: The Recipes and Stories of Grandmothers From the Eight African Countries That Touch the Indian Ocean’ Hawa Hassan
‘Modern Comfort Food’
‘Ottolenghi Flavor’
‘The Rise: Black Cooks and the Soul of American Food’ Marcus Samuelsson
‘Xi’an Famous Foods: The Cuisine of Western China, From New York’s Favorite Noodle Shop’ Jason Wang
‘Baking at the 20th Century Cafe: Iconic European Desserts From Linzer Torte to Honey Cake’ Michelle Polzine
‘Dessert Person: Recipes and Guidance for Baking With Confidence’ Claire Saffitz
‘A Good Bake: The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies and Breads at Home’ Melissa Weller
‘The Good Book of Southern Baking: A Revival of Biscuits, Cakes, and Cornbread’ Kelly Fields
‘Pie for Everyone: Recipes and Stories From Petee’s Pie, New York’s Best Pie Shop’ Petra Paredez
‘Snacking Cakes: Simple Treats for Anytime Cravings’ Yossy Arefi
By THE NEW YORK TIMES

Credit Where It’s Due
We’ve made some changes to how our recipes are presented.
By SAM SIFTON

A GOOD APPETITE
This One-Pan Pasta Still Feels Like Summer
A perfect transition into fall, this cozy dish is full of greens, and walks the line between rich and light.

One-pan orzo with spinach, feta and dill.
By Melissa Clark

Chili Season!
Make a pot to welcome the sweater weather.
By MARGAUX LASKEY

EAT
Buried in Salt, These Potatoes Are a Joy to Eat
Crack the crust tableside to reveal its mysterious contents; the delight will be palpable.

Salt-baked new potatoes are fun to serve and delicious to eat.
By GABRIELLE HAMILTON

FRONT BURNER
An Heirloom for the Kitchen

This wooden cake stand from Vermont Rolling Pins and Company is designed to last a lifetime.
Cake stands, $105 to $205, pasta pin (mattarello), $125 in maple or cherry, $130 in walnut, vermontrollingpins.com.
By FLORENCE FABRICANT

THE POUR
How to Read a Wine Label, in 12 Easy Lessons

The wine shop can be intimidating, with so many different styles of labeling. Here’s help in decoding a dozen basic types.
By ERIC ASIMOV

Donald Kendall, Pepsi’s Chief During the Cola Wars, Dies at 99

He faced off against Coke, wooed a ‘Pepsi generation’ and bought Frito-Lay and fast food chains. Ever loyal, he downed a Pepsi for breakfast.
By SAM ROBERTS

If you have a Required Minimum Distribution (RMD) from a 401K or Roth, either inherited or your own, you can apparently skip RMDs in 2020:

‘A temporary waiver of required minimum distributions (RMDs). Generally, when you turn 72 (or 70½ if you reached that age on or before December 31, 2019), you must take an RMD from your IRA, 401(k), 403(b), or other qualified retirement plan account. If you were required to take an RMD in 2020 (either from your own IRA or defined contribution plan account or as a beneficiary taking life-expectancy payments), the CARES Act waives that requirement. How can you benefit?
Because RMDs are calculated on your account value at the end of the previous year—when account values were likely significantly higher than they are in current depressed market conditions—not taking an RMD in 2020 could allow you to avoid withdrawing an inflated amount and paying a bigger tax bill.
A waiver of the 10 percent early withdrawal penalty for retirement account distributions. The CARES Act waives the 10 percent early withdrawal penalty tax normally assessed on pre-age 59½ withdrawals, up to $100,000, across all retirement plan or IRA accounts, if you meet at least one of the following criteria:

· You have been diagnosed with COVID-19.
· Your spouse or dependent has been diagnosed with COVID-19.
· You face adverse financial circumstances arising from COVID-19, including, but not limited to, being quarantined, having work hours reduced, being laid off, or being unable to work because of a lack of childcare.
Further, if you receive a distribution for the reasons above, you may waive the 20 percent mandatory federal tax withholding. You may roll the distributed amount back into your retirement plan or IRA within three years from the date the distribution was taken. If you choose not to return the funds into a qualified account, you will owe taxes on the distributed amount (which also can be repaid over three years).
Increased retirement plan loan maximums. If you are affected by COVID-19; meet one of the criteria above; and your employer allows you to take a loan from your 401(k), 403(b), or other retirement plan account, you may take the lesser of $100,000 or 100 percent of your vested account balance (a significant increase from the 50 percent of your vested account balance, up to a maximum of $50,000, under normal rules). If you take a loan between March 27, 2020, and December 31, 2020, you may delay the loan repayment for up to one year.’
Then again, I ain’t a financial planner nor do I play one on TV.