A GOOD APPETITE
A Weeknight Skillet Chicken Dinner, Rich With Greens
This forgiving and adaptable weeknight dinner stars tender chicken thighs, braising greens and whole garlic cloves.

Serve this skillet meal alongside crusty bread, rice or noodles, anything that will sop up all the savory, schmaltzy sauce.
By Melissa Clark

Five Easy Dill Dinners
Ginger-dill salmon, skillet chicken with orzo, dill and feta and (frozen) fava bean stew are herbaceously springy.
By EMILY WEINSTEIN

Pantry-Friendly Persian Lentil Rice With Dates
More weeknight dishes that wow: herby pork larb, sticky chicken with brussels sprouts and shrimp in purgatory.
By MELISSA CLARK

Max Hardy, 40, Dies; Helped Bring Chef-Driven Cuisine to Detroit
With his unique blend of Lowcountry and Caribbean influences, he ranked among the best of a new generation of Black culinary wizards.

Hardy prepared roasted snapper with coconut grits and a spicy coconut sauce for a Black History Month dinner this year in Detroit. He opened a string of high-profile restaurants there beginning in 2017.
By CLAY RISEN

36 HOURS
36 Hours in Austin
Admire the skyline from a kayak, treat yourself to barbecue and start each morning with a breakfast taco in the colorful capital of Texas.
By SHANNON SIMS

A GOOD APPETITE
A Comforting Rice Dish That Won’t Break the Bank
Adas polo, a Persian recipe perfumed with cinnamon and layered with caramelized onions and dates, only feels expensive.

You can make adas polo as simple or as elaborate as you like, but this minimalist version features warmed dates.
By MELISSA CLARK

A Complexly Flavored (but Weeknight-Friendly) Vegan Curry
Meera Sodha’s easy recipe combines tender cauliflower, buttery cashews, sweet peas and warming spices for a five-star, reader-favorite dinner.
By MIA LEIMKUHLER

Meera Sodha’s vegan recipe for Chinese takeaway-style tofu and vegetable curry
This nostalgic, fragrant pot of curry smells and tastes as authentically Saturday night as a favourite TV show
Meera Sodha’s Chinese takeaway- style tofu and vegetable curry.
Meera Sodha

THE POUR
To Find Great Values in Italian Wine, Look to Abruzzo
A new generation of exacting growers and winemakers has brought vitality to an Italian region known for its cheap wines.
By ERIC ASIMOV

30 Chefs Open Up About Tipping, Gen Z Cooks and You the Customer
In hours of interviews, we talked with highly accomplished chefs from all over the country about the challenges of running a restaurant today.
By JULIA MOSKIN

Why Is Mercury Stubbornly High in Tuna? Researchers Might Have an Answer.
Old accumulations of the toxic metal in the deep sea are circulating into shallower waters where the fish feed, new research found.

Skipjack tuna in Miyagi Prefecture, Japan, in October. Thousands of tuna samples collected around the world from 1971 to 2022 showed mercury levels almost unchanged.
By Hiroko Tabuchi

ASK KENJI
Why Do Some Foods Freeze Better Than Others?
In his new column, Ask Kenji, the cookbook author Kenji López-Alt answers your questions. First up: why smaller is better in the freezer.
Speed is key when it comes to effective freezing, and, since smaller ingredients, like peas and broccoli florets, freeze faster, they’re great candidates.
By J. KENJI LÓPEZ-ALT

A GOOD APPETITE
3 Hearty Vegetarian Stews That Don’t Take Hours on the Stove
White bean-tomato, red lentil-barley, sweet potato-tofu: These lush recipes from Melissa Clark bring out the best in winter vegetables.

For something warming, look to these three stews built on simmered vegetables.
By MELISSA CLARK

A GOOD APPETITE
When Hot Bacon Meets Sliced Brussels Sprouts, Salad Happens
A hot bacon dressing, a crispy-edged fried egg and sliced brussels sprouts star in this meal-worthy take on a Southern classic.

Make the most of winter’s brussels sprout bounty with this bacon-y salad.
By MELISSA CLARK

Bringing to Light the Cuisine of Hercules Posey, George Washington’s Enslaved Chef
For more than 200 years, the story of the nation’s first presidential chef has been lost to history, but a group of historians is working to give Hercules Posey his due.
By Ramin Ganeshram

Why a Tire Company Gives Out Food’s Most Famous Award

THE POUR
The Twilight of the American Sommelier
The job, once seen as an essential feature of any establishment serious about wine, now seems to be a luxury in the post-pandemic restaurant economy.
By Eric Asimov

When the Breakup Ruins Your Favorite Restaurant
Getting dumped while dining out doesn’t just happen in movies. And in real life, it could put you off your favorite place forever.
By BECKY HUGHES

A GOOD APPETITE
Pistachio Cheesecake, 2 Ways: Super Simple and Simply Showstopping
The slightly sweet nut shines in these two smart recipes from Melissa Clark.

Store-bought pistachio paste gives this impressive cheesecake a deeply nutty flavor without a lot of fuss.
By MELISSA CLARK

There’s No Limit to What the Negroni Can Do
Play with its simple formula, and you can make a number of delicious, bittersweet cocktails.

Drop the gin in a Negroni, and you have a light, gorgeous Milano-Torino.
By Rebekah Peppler

THE POUR
This Valentine’s Day, Say It With Wine
For occasions like a day that spotlights sweets, a special bottle of sweet wine might be the perfect ending.

By Eric Asimov

Bob Moore, Who Founded Bob’s Red Mill, Is Dead at 94
A former gas station owner, he was learning to read the Bible in its original languages when he changed course and started what became an artisanal-grains powerhouse.

Bob Moore, the founder of Bob’s Red Mill, at his retail store in Milwaukie, Ore., in 2010. His company grew from serving the Portland area to become a global natural-foods behemoth.
By ALEX WILLIAMS

David Bouley, Influential New York Chef, Dies at 70
At restaurants like Montrachet and Bouley, he channeled French nouvelle cuisine to create the New American style.

The chef and restaurateur David Bouley in 2017 at Bouley at Home, a New York enterprise that included a dining room, a food lab, a cooking school and a bake shop.
By JULIA MOSKIN