Michelin’s Coveted Stars Can Come With Some Costs
As its universe of dining guides expands to new places, the company is asking those regions to help pay the bill. And some chefs fear the honors are fostering a world of restaurant clones.
By JULIA MOSKIN

FOOD MATTERS
How Did Vanilla Become a Byword for Blandness?
The spice is one of the world’s most elusive, complex and hard to cultivate ingredients. But for many Americans, it still represents a “boring” choice.
By LIGAYA MISHAN and MELODY MELAMED

Paqui ‘One Chip Challenge’ Is Being Pulled From Shelves
A subsidiary of the Hershey Company said it was pulling the extraordinarily spicy chip “out of an abundance of caution” following the death of a teenager whose family said he had died after eating one.
By Remy Tumin

A GOOD APPETITE
The Secret Ingredient Your Salads Are Missing
Marinating tomatoes is a quick and easy way to coax out their juices and make them the perfect complement to leafy greens, Melissa Clark writes.

A big green salad with marinated tomatoes can be a substantial salad course, a hearty lunch or a satisfying side.
By MELISSA CLARK

Our Five-Star Shakshuka With 15,000 Reviews
More back-to-school boosts: quick chicken noodle soup, bright tofu larb and chocolate chip brookies.

By MELISSA CLARK

How Yotam Ottolenghi Was Seduced by Soba Noodles
The somewhat magical noodles have an innate generosity: add whatever you feel like at the moment.

By YOTAM OTTOLENGHI

100 Quick Dinners to Make Again and Again
Miso-honey chicken, lemony shrimp and beans and nutty mattar paneer.
By EMILY WEINSTEIN

This One-Pot Orzo With Bacon Uses a Clever Corn Trick
Don’t slice your kernels. Grate them instead for this creamy, extra-corny dinner that’s ready in less than an hour.

By MELISSA CLARK

Our All-Time Most Requested Recipe Turns 40. Here’s Its Story.

By Margaux Laskey

A Love of Pomegranates, and a Perfect Baked Fish for Rosh Hashana
An artist’s love of the fruit has culminated in two galleries and a self-published book of recipes.

Pomegranate molasses adds tang to the sauce for this baked fish dish.
By Joan Nathan

Germany’s Oldest Hops Thrived for Centuries. Then Came Climate Change.
Hotter, drier seasons are threatening the traditions of German hops growers, who are fighting to preserve a way of life — and the flavor of your favorite brew.

“It’s just important to us that the whole system works, that it works in the future as it has worked in the past,” said Andreas Auernhammer, a hops farmer in Spalt, Germany.
By Catie Edmondson

Pork Industry Grapples With Whiplash of Shifting Regulations
Retailers in California, and pig farmers and processors thousands of miles away, are bracing for the impact of a state ban on some sources of the meat.
By JULIE CRESWELL

The New Reality for College Dining Halls: Dozens of Dietary Restrictions
A surge of students with allergies and special diets is challenging meal services and changing the shape of the campus cafeteria.
By PRIYA KRISHNA

Where to Start in Emilia-Romagna?
The cheese, the pasta, the restaurants with Michelin stars? On a trip to this food-rich region of Italy, a writer’s checklist overflows with delicious options.
By SHEILA YASMIN MARIKAR and SUSAN WRIGHT

A Dinner Party Menu That Finds Inspiration in Italy
Transport yourself to the Mediterranean with a roasted pepper antipasto, a succulent fish in tomato broth and an easy, showstopping plum tart from David Tanis.

ipe tomatoes and bell peppers star in this stunning and summery meal.
By DAVID TANIS

An Easy, Summery Tomato Pasta That’s Ready for Fall
Caramelized tomatoes are paired with white beans in this season-bridging weeknight dinner.
By ALEXA WEIBEL

The Hunt for the Ideal Bánh Mì
Whether you’re in New Orleans, Tokyo or Paris, the perfect sandwich is waiting to be found.

By BRYAN WASHINGTON

Baked Spaghetti Is a 9×13 Pan of Comfort
And a six-ingredient, 20-minute, five-star salmon recipe that one reader calls “life-changing.”
By MIA LEIMKUHLER

Grilled Peaches With Dukkah to Savor the Last of Summer
With Ruth Reichl’s giant chocolate cake (actual name) to soothe back-to-school stresses.

By KIM SEVERSON

Summer Ends, but Corn Is Forever
In cold sesame noodles with crisp cucumber, creamy corn soup with basil, and farro salad with crispy chickpeas.
By TANYA SICHYNSKY

You Know You’re Getting Old When Your Bartenders Retire
Two longtime New York City bartenders, “Joe” Petrsoric and Kevin Duffy Philzone, were dependable anchors in our ever-changing, once-nocturnal city.
By PETER KHOURY

In the Faroe Islands, Art, Food and Fashion Take a Cue From Nature
Tórshavn, the cosmopolitan capital of this North Atlantic archipelago, is surrounded by otherworldly scenery that fuels the creative spirit.
By JEANINE BARONE

A Meal in France Showed Me the Brilliance of Simplicity
An ordinary, unfussy meal can still contain wonders.

By LIGAYA MISHAN

Ginger Chicken With Peanut Sauce, Coconut Rice With Shrimp and Corn
These weeknight dinner solutions are reader favorites and take advantage of summer produce.
By EMILY WEINSTEIN

Love Shrimp Scampi? Try This Rosé-Infused Twist.
This zippy dish is still cooked in butter and wine, but feels like it spent the summer in Provence.

This simple, zesty twist on shrimp in wine butter is a last breath of summer.
By Eric Kim

Do Cocktail Glasses Have a Gender? For Some Men, Clearly.
Stereotypes may be fading, but bartenders say many male customers are still uneasy with fancy glassware. And bars are trying to help.
By BECKY HUGHES

How Does Kristen Kish Feel at the Top of ‘Top Chef’? It’s Complicated.
Padma Lakshmi’s successor is a different kind of host: gay, Korean American and ready to share her emotions, including a lifelong struggle with anxiety.

Kristen Kish, taking a break from the current shooting of “Top Chef,” has a long history with the show, starting 10 years ago with her victory in the competition.
By KIM SEVERSON

A Centuries-Old Fiber Supplement Entices the Ozempic Generation
Psyllium husks, a staple of South Asian medicine, are catching on in America for all kinds of uses, like easing digestion, curbing appetites and gluten-free baking.
High-fiber psyllium husks, derived from a shrub, have long been used as a digestive remedy in South Asia.Credit…Scott Semler for The New York Times
By Priya Krishna

In Japan’s ‘Gateway to Asia’: Street Food, Night Life and a Thriving Arts Scene
Fukuoka, known for its outdoor food stalls, is a popular destination for Japanese tourists. Now it’s starting to draw more international travelers, too.
By ERIK AUGUSTIN PALM

FOOD MATTERS
Is Ice the Ultimate Luxury?
Americans, in particular, tend to think of frozen water as essential. But this seemingly ubiquitous commodity is no longer something we can take for granted.
By Ligaya Mishan

An Even Better Way to Eat Eggs
A popular Ghanaian street food, kosua ne meko — eggs stuffed with tomato relish — is easy to make and fun to share, Yewande Komolafe writes.

A simple dish to make quickly and share broadly, kosua ne meko is easy to pack in advance and take to the beach or a potluck brunch.
By Yewande Komolafe

A GOOD APPETITE
On the Hottest Days, Make This Cooling Cucumber Dinner
Crushed until craggy and tossed with shrimp, cucumbers soak up a sesame and avocado sauce in this easy, invigorating dish from Melissa Clark.

Smashing the cucumbers until craggy lets them sop up the sauce in every nook and cranny.
By Melissa Clark

EAT
The Secret to the Greenest Pesto
A years-long quest to replicate a favorite restaurant dish ends with the recipe itself.

By ERIC KIM

ENTERTAINING WITH
First They Appeased Poseidon. Then They Ate Lobster.
Jay and Alison Carroll, the founders of the olive oil company Wonder Valley, gathered friends for a casual oceanside feast in Maine, in honor of their newly renamed fishing boat.
By JESSICA BATTILANA

IN THE GARDEN
Already Missing Summer? You Can Preserve It in Your Freezer.
Frozen herbs can conjure up the delights of warm weather even in the depths of winter. Here’s how to get started.
By MARGARET ROACH

Peaches Sweet and Savory, Vegan Dan Dan Noodles With Eggplant and Perfect Whiskey Sours
Recipes that make the most of summer’s waning days.
By MIA LEIMKUHLER

A School Lunch Solution: The Bento Box
Endlessly adaptable, a bento-box lunch comes to the rescue as school begins, Kenji López-Alt writes.

By J. KENJI LÓPEZ-ALT

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