Using a Credit Card? At These Restaurants It’ll Cost You.
As inflation and high credit card fees continue to affect a restaurant’s bottom line, more owners are tacking on a new charge for using a credit card.
By CHRISTINA MORALES

EAT
Every Peach Shines in This Tart
Peaches are at the height of summer perfection right now. But even the most mundane stone fruit manages to thrill when wrapped in flaky pastry.

By YOTAM OTTOLENGHI

What Makes Penne Alla Vodka So Delicious? It’s All in the Sauce.
The exact origin story of vodka sauce is uncertain, but its legacy is bold, spicy and ubiquitous.

The addition of vodka to the tomato-based sauce heightens its flavors.
By Eric Kim

The New Look in Cocktails? Layers and Stripes.
Drinks with colorful bands of liquors that float to the top or sink to the bottom are grabbing attention at bars all over.

By Robert Simonso

Salty, Sweet, Bitter and More, Vermouth Is a Taste of Madrid in a Glass
The drink is a Spanish national pastime and taking time to “fer un vermut” in the capital offers a window into the country’s culture.

At La Violeta, a vermuteria in the Chamberi neighborhood of Madrid, the drink is served in the classic manner, with a wedge of orange and green olives.
By DANIELLE PERGAMENT and EMILIO PARRA DOIZTUA

THE POUR
Is Albariño the Next Great White Wine? It Depends.
For so long it’s been regarded as a simple, fruity wine to drink young and forget. But some producers in Rías Baixas are finding great potential.

6 Albariño Producers to Seek Out Now These six albariño producers, in alphabetical order, are among the best and most interesting in Rías Baixas. Bodegas Albamar Pure, intriguing albariños and many other wines, too. (Selections de la Viña, Brooklyn, N.Y.) Do Ferreiro Each of its albariños is superb, especially Cepas Vellas, or old vines. Give it a minimum five years of aging. (De Maison Selections, Chapel Hill, N.C.) Nanclares y Prieto Excellent albariños, bottom to top. (José Pastor Selections/Llaurador Wines, Fairfax, Calif.) Pazo de Señorans Benchmark producer making top-notch albariños. Selección de Anada is especially fine. (European Cellars, Charlotte, N.C.)

By Eric Asimov

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