January 6th
NYT Critic’s Pick | Documentary, Crime, History | Directed by Gédéon Naudet, Jules Naudet
A new documentary from Gédéon and Jules Naudet recounts the day of the U.S. Capitol attack.
A scene from the documentary “January 6th.”
By BRANDON YU
Mars One
NYT Critic’s Pick | Drama | Directed by Gabriel Martins
This film from Gabriel Martins follows the dreams of a Black Brazilian family living on the outskirts of Belo Horizonte.
Carlos Francisco in “Mars One.”
By AMY NICHOLSON
Roald Dahl’s Matilda the Musical
NYT Critic’s Pick | PG | Comedy, Drama, Family, Fantasy, Musical | Directed by Matthew Warchus
This musical adaptation of Roald Dahl’s novel is a jolt of sour candy guaranteed to make you grin.
From left, Winter Jarrett-Glasspool, Ashton Robertson, Alisha Weir as Matilda, Rei Yamauchi Fulker and Andrei Shen in “Roald Dahl’s Matilda the Musical.”
By AMY NICHOLSON
Broker
NYT Critic’s Pick | R | Drama | Directed by Hirokazu Koreeda
Filmed in South Korea, the new movie from Hirokazu Kore-Eda turns a potentially grim tale into a poignant road picture.
From left, Lee Ji-eun, Gang Dong-won and Song Kang Ho in “Broker,” by Hirokazu Kore-Eda.
By A.O. SCOTT
Turn Every Page – The Adventures of Robert Caro and Robert Gottlieb
NYT Critic’s Pick | PG | Documentary | Directed by Lizzie Gottlieb
This affectionate documentary about the writer Robert Caro and the editor Robert Gottlieb sets out to shed light on their 50 years of collaboration.
Robert Gottlieb, right, started as Robert Caro’s editor with “The Power Broker” (1974) and has stuck with Caro since.
By BEN KENIGSBERG
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
Corsage
NYT Critic’s Pick | Biography, Drama, History | Directed by Marie Kreutzer
A transfixing Vicky Krieps plays the Empress of Austria who, at 40, begins to chafe against her predictably cosseted life.
Vicky Krieps as the Empress of Austria, caught between the privileges that at once exalt and suffocate her.
By MANOHLA DARGIS
Women Talking
NYT Critic’s Pick | PG-13 | Drama | Directed by Sarah Polley
Sarah Polley adapts Miriam Toews’s novel into a timely political parable with a stellar ensemble cast.
Judith Ivey as Agata and Claire Foy as Salome in “Women Talking,” | Directed by Sarah Polley.
By A.O. SCOTT
No Bears
NYT Critic’s Pick | Drama | Directed by Jafar Panahi
The latest feature from Jafar Panahi, who is currently imprisoned in Iran, explores the subversive power and the ethical limitations of filmmaking.
The Iranian director Jafar Panahi in “No Bears,” which he filmed in secret earlier this year.
By A.O. SCOTT
— Of Possible Interest —
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
The Super 8 Years
NYT Critic’s Pick | Documentary, Biography, Drama | Directed by Annie Ernaux, David Ernaux-Briot
In this wistful movie, the French writer and Nobel laureate revisits her life with help from her son, who’s also the director.
he writer Annie Ernaux, left, as seen in the documentary she made with her son, “The Super 8 Years.”
By MANOHLA DARGIS
The Quiet Girl
NYT Critic’s Pick | Drama | Directed by Colm Bairéad
This luminous drama, Ireland’s entry for best international feature, may not be holiday fare, but it does express the season’s benevolent ethos.
Catherine Clinch plays Cáit in “The Quiet Girl,” | Directed by Colm Bairéad.
By LISA KENNEDY
— Of Possible Interest —
Avatar: The Way of Water
PG-13 | Action, Adventure, Fantasy, Sci-Fi | Directed by James Cameron
James Cameron returns to Pandora, and to the ecological themes and visual bedazzlements of his 2009 blockbuster.
By A.O. SCOTT
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
The Treasure of His Youth: The Photographs of Paolo Di Paolo
NYT Critic’s Pick | Documentary, Biography | Directed by Bruce Weber
A documentary by Bruce Weber about a nonagenarian Italian photographer is sprinkled with la dolce vita, our critic writes.
A scene in “The Treasure of His Youth: The Photographs of Paolo Di Paolo.”
By GLENN KENNY
Blanquita
NYT Critic’s Pick | Drama | Directed by Fernando Guzzoni
Based on a sex scandal that sent waves throughout Chile in the early 2000s, the film looks at the meaning of victimhood and the impotence of black-and-white systems of justice.
Laura López in “Blanquita.”
By BEATRICE LOAYZA
The Eternal Daughter
NYT Critic’s Pick | PG-13 | Drama, Mystery | Directed by Joanna Hogg
The actress astonishes in two roles in Joanna Hogg’s haunting film set in a creaky castle in Wales.
Ever the chameleon: Tilda Swinton as Julie, the daughter of Rosalind, whom Swinton also plays in “The Eternal Daughter.”
By MANOHLA DARGIS
Return to Seoul
NYT Critic’s Pick | R | Drama | Directed by Davy Chou
On a whim, a Frenchwoman goes to visit South Korea, the country of her birth, in Davy Chou’s drama.
Park Ji-Min in “Return to Seoul.”
By AMY NICHOLSON
Lowndes County and the Road to Black Power
NYT Critic’s Pick | Documentary | Directed by Geeta Gandbhir, Sam Pollard
With arresting interviews and archival footage, this documentary looks back at a 1960s voting-rights campaign in Alabama that gave rise to a national movement for Black power.
A scene from “Lowndes County and the Road to Black Power,” a documentary directed by Geeta Gandbhir and Sam Pollard.
By DEVIKA GIRISH
Tantura
NYT Critic’s Pick | Documentary | Directed by Alon Schwarz
Revisiting a graduate thesis that caused controversy in Israel two decades ago, this documentary examines evidence of a possible massacre in 1948.
Teddy Katz in the documentary “Tantura.”
By BEN KENIGSBERG
Sr.
NYT Critic’s Pick | R | Documentary | Directed by Chris Smith
This documentary highlights Robert Downey Sr.’s charisma and curiosity even when it shows him in decline.
Robert Downey Sr. in the documentary “Sr.”
By GLENN KENNY
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