For a Chef Beloved by the Art and Fashion Worlds, Flowers Make a Main Course
At the artist Danh Vo’s farm north of Berlin, the restaurateur Rose Chalalai Singh created a lively lunch centered on the blossoms that grow there.
By GISELA WILLIAMS

36 HOURS
36 Hours in Sydney
Swim in a magnificent ocean pool, slurp a curry laksa and meet new friends in a teeny mezcal bar: Sydney is back.
By TACEY RYCHTER

36 HOURS
36 Hours in Barcelona
Leafy pedestrian “superblocks,” restored architectural gems and new outstanding restaurants only add to the allure of the Catalan capital.
By LISA ABEND

T WANDERLUST
Thai Creatives Breathe New Life Into Bangkok’s Oldest Neighborhoods
A nostalgic romp along Charoen Krung Road reveals salvaged shophouses, boutique inns and a scuba-diving cafe.
By CHRIS SCHALKX

In Cleveland, They’re Cooking Up a Gay Neighborhood From Scratch
Restaurants, kitchen classes and gardening are key parts of an effort to create an L.G.B.T.Q. district that can help lift the area’s economy.
By ERIK PIEPENBURG

Fowl Day

Thanksgiving With Ina Garten
We asked Ina, and she said that “store-bought is fine.”
By MELISSA CLARK

I Cooked 20 Thanksgiving Stuffings to Create the Ultimate Recipe
In search of the highest form of the holiday favorite, Eric Kim traveled back in time — and ate a lot of bread.
By ERIC KIM

14 Seconds-Worthy Thanksgiving Stuffing Recipes Our Readers Love
From classic cornbread dressing to a stuffing inspired by pizza, these are the dishes our readers always put on the Thanksgiving table.
By NIKITA RICHARDSON

Turkey in a T-Shirt, and Other Thanksgiving Gimmicks We’ve Tried
From brining to bagging to clothing the bird in cotton, every year brings a fresh cooking trick that promises perfection. Here are the oddest and most memorable.
By KIM SEVERSON

The Secret to Great Thanksgiving Turkey Is Already in Your Fridge
A mayonnaise-based marinade gives this bird from J. Kenji López-Alt its gorgeous finish. Spatchcocking and a simple brining technique get it evenly cooked and juicy.

Turkey’s light and dark meat are fully cooked at different temperatures, making it tricky to cook evenly.
By J. Kenji López-Alt

This Is What Your Thanksgiving Meal Is Missing
Yotam Ottolenghi thinks American holiday meals are bland. These flavor-packed brussels sprouts will liven yours up.

By YOTAM OTTOLENGHI

How to Make Thanksgiving Vegetarian
By MELISSA CLARK

3 Lively Vegetarian Sides That Add Color to the Thanksgiving Table
A vibrant kale salad, a creamy chard casserole and carrots glazed in miso bring hearty flavor to the holiday in this menu from David Tanis.
By DAVID TANIS

28 Cheap Thanksgiving Recipes for an Easy, Impressive Feast
You don’t have to spend a lot to create a spectacular, inflation-friendly holiday menu.
By MARGAUX LASKEY

These 6 Thanksgiving Dishes Are Best When They’re Made Ahead
Prepare mashed potatoes, gravy, cranberry sauce and more holiday favorites in advance for dishes with the best texture and flavor.
By GENEVIEVE KO

A Thanksgiving Dish That’s a Delicious Nod to Brazil
Purê de mandioca, or yuca purée, made with an indigenous Brazilian root vegetable, takes the place of mashed potatoes for some expats during the holiday.
By CHRISTINA MORALES

Your Most Colorful Thanksgiving Yet
With an ombré gratin, crispy, saucy roasted mushrooms, and more, this vegetarian menu makes vegetables look livelier and taste more delicious than ever.
By ALEXA WEIBEL

How to Make a Cheese Board
A few cheeses, some fruits and nuts, and bread or crackers are all you need to build an artfully arranged platter.

A cheese board is easy to pull together for a party.
By FLORENCE FABRICANT

These Thanksgiving Salads Are Bright, Bold and Easy
Grapefruit and herbs, apples and greens, beets and yogurt: These three pairings are designed to balance out all that holiday richness, Yewande Komolafe writes.

These three salads bring together familiar flavors and unique combinations.
By Yewande Komolafe

THE FIX
You’ve Planned the Holiday Menu. Now Where Will You Put All the Guests?
If you’re expecting a big crowd for Thanksgiving, you’ll need a flexible space that can accommodate everyone. Here’s how to design it
By TIM MCKEOUGH

Make Room for Pie
Stunning but not hard to pull off, these nine new pies from Genevieve Ko will be the highlight of your holiday.
By MELISSA CLARK

They Make Bespoke Cider. In a Garage. With Apples They Find.
The founders of Floral Terranes take foraging fruit to a whole new level.
By ALYSON KRUEGER

WINES OF THE TIMES
Picking the Thanksgiving Wine Is the Easy Part
For this meal, selecting bottles is so simple that wine’s ceremonial importance is sometimes forgotten in the blizzard of preparations.

At Thanksgiving, you don’t need to worry about pairing wines with dishes.
By ERIC ASIMOV

FRONT BURNER
A Hard Cider That Takes Its Cues From Sake
Try Oishii Cider, made in collaboration with Brooklyn Kura; check out a new market from Pilar Cuban Eatery in Bedford-Stuyvesant, Brooklyn; and more.

Wölffer No. 139 Oishii Cider, $11 for 375 milliliters, wolffer.com.
By Florence Fabricant

Joyce Molyneux, Noted British Chef, Is Dead at 91
Her restaurant in Dartmouth, England, received a Michelin star in the 1970s, a rare honor for a kitchen presided over by a woman.

Joyce Molyneux at her home in Bath, Somerset, in 2011. “She was a champion of local growers and fishermen way before it became the fashionable thing to do,” her collaborator on a popular cookbook said.
By NEIL GENZLINGER

Julie Powell, Food Writer Known for ‘Julie & Julia,’ Dies at 49
She attempted to cook every recipe in a classic Julia Child cookbook and documented the effort in a popular blog that became a best-selling book and a hit movie.

Julie Powell in 2009, the year Nora Ephron’s movie “Julie & Julia,” based on Ms. Powell’s book, was released.
By KIM SEVERSON and JULIA MOSKIN

Gael Greene, Who Shook Up Restaurant Reviewing, Dies at 88
She brought sass and sensuality to the job as a critic for New York magazine for four decades. She also helped create the charity City meals on Wheels.

Gael Greene in 1971, three years after Clay Felker hired her to be his new magazine’s restaurant critic, a role she had never had before. “I felt that I was an impostor,” she said.
By WILLIAM GRIMES

Geez, Even Fargo Has Gone Upscale
Visitors to the North Dakota town expecting a scene right out of the movie might be surprised by the James Beard-nominated chefs, Pride flags, hipster boutiques and craft breweries. Oh, and a museum dedicated to the bison.

The city of Fargo has poured millions into revitalizing its downtown.
By Danielle Braff

Turkeys Will Be More Expensive Than Ever This Thanksgiving, and Harder to Get
With avian flu, inflation and supply-chain challenges, this could be a rough year for getting just the bird you want.
By Kim Severson

The Company Once Known as Restoration Hardware Is Opening Restaurants. Why?
The furnishings store has moved into the hospitality business — but the food may not be the point.
By PRIYA KRISHNA

The Rogue Valley Was Set to Become a Food Paradise. Then It Burned.
Two years ago, the Almeda fire tore through southern Oregon. Many people haven’t fully recovered, but farmers, chefs and others have rallied to sustain the area.
By BRETT ANDERSON

Researchers Find Benzene and Other Dangers in Gas Piped to California Homes
A new study estimated that each year California gas appliances and infrastructure leak the same amount of benzene as is emitted by nearly 60,000 cars.
By ELENA SHAO

Ina Garten Makes Risotto With a Longtime Fan
The designer Daniel Roseberry learned everything he knows about preparing a meal from the beloved cookbook author. For a new T series, the two finally met.
By MIMI VU

Cash or Card for a Cone? Van Leeuwen Must Take Both, N.Y.C. Says.
The high-end ice cream chain agreed to comply with a New York City law that prohibits businesses from refusing to accept cash. It agreed to pay $33,500 in fines.
By REMY TUMIN

A GOOD APPETITE
Give Your Gnocchi the Shrimp Scampi Treatment
Take the classic over the top by tossing in crisp, bouncy potato gnocchi, Melissa Clark writes.

The gnocchi round out this easy dish, giving it heft, absorbing the sauce and lending a chewy-crisp texture.
By Melissa Clark

Garlicky Braised Greens and Meatless Recipes
After moderating a panel on the climate crisis, Melissa Clark suggests a few recipes that are on her mind.
By MELISSA CLARK

Vegetarian Snacks for Diwali and Beyond
Sweets, extra-crispy samosas, nachos layered with chutney and more recipes.
By TEJAL RAO

TRILOBITES
The Search Is on for Mysterious Banana Ancestors
A new study shows that domesticated bananas have genetic markers tying them to three types of wild bananas that have not yet been found.
By OLIVER WHANG

A GOOD APPETITE
The Best Part of This Chicken Dinner? The Crispy Mushrooms, of Course.
The two are paired with a buttery pan sauce for an easy, low-lift, high-reward weeknight meal.

A bit more sophisticated than many others of its ilk, this sheet-pan dinner recalls chicken Marsala in its flavors.
By Melissa Clark

Salisbury Steak Deserves Another Chance
Forget the TV dinners. Made well, this easy classic can be hearty, soul-warming comfort food.

By ERIC KIM

Need for Speed
Make all these recipes in less than 30 minutes.

Apple Season Is Here
And you don’t need to do any peeling for Genevieve Ko’s apple crisp.
By MELISSA CLARK

It’s Not Diwali Without Mithai
We visited five South Asian sweet shops across the United States as they prepare colorful treats for one of their biggest days of the year.

Maharaja Sweets, one of New York City’s most beloved South Asian sweet shops, does brisk business on Diwali.
By Priya Krishna

How to Make the Best Soufflé (It’s Much Easier Than You Think)
And yes, it’s supposed to fall, Claire Saffitz writes.

Delicate and sensitive soufflés are absolutely worth the effort.
By Claire Saffitz

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THE POUR
Don’t Pass Up These 12 Loire Reds
Despite the high quality of many of the region’s wines, they have not caught on with American consumers. Let’s make this our little secret.

Red wines from the Loire have passed under the radar, but their quality cannot be beat.
By ERIC ASIMOV

FOOD MATTERS
Does Korean Cuisine Belong to Korea?
South Korea has sought to protect and enshrine its national dishes — while also exporting its wonders to the world.
By LIGAYA MISHAN and DAVID CHOW

From Florence, 3 Fall Day Trips by Train
Tuscany in the autumn is all about celebrating the fruits of the earth and the vine, with enough time left over to savor the region’s art and history.
By PERRI KLASS

Animal Rights Activists Are Acquitted in Smithfield Piglet Case
The Utah trial highlighted what the defendants argued is a lack of transparency for the treatment of animals at large corporate farms.
By ANDREW JACOBS

Peter Luger and Carbone Among Michelin Star Losers and Winners
The New York City ratings were announced Thursday, with the three-star ranks unchanged.
By Florence Fabricant

Rick Martínez’s Essential Mexican Recipes
The “Mi Cocina” author and a second-generation Mexican American shares the regional specialties he loves most.

“When I would go to Mexico, I used to apologetically tell the locals I was American. But they would say, ‘No, tu corazón es Mexicano.’ Your heart is Mexican.”
By RICK A. MARTÍNEZ

A GOOD APPETITE
The Secret to the Best Cauliflower Soup? High Heat and a Little Spice.
Roasted cauliflower meets harissa-glazed tomatoes in this velvety vegan soup.

This rich, velvety soup gets added flavor by roasting the cauliflower before it’s tossed into the broth.
By MELISSA CLARK

Stay Warm This Fall With Butternut Squash Lasagna
A pasta pie becomes a seasonal reverie for the senses.

By YOTAM OTTOLENGHI

Winter Squash Every Which Way
As well as a how-to for making your own pumpkin spice blend.
By TEJAL RAO

Speedy Soup
You can make great soup in less than an hour! These recipes will get you there fast.
By EMILY WEINSTEIN

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THE SATURDAY PROFILE
His Mom Labored on a Winery Under Apartheid. Now, He Owns One.
Paul Siguqa grew up hating wineries because his mother toiled in their fields. But last year he opened the only fully Black-owned vineyard in Franschhoek, one of South Africa’s most prestigious wine towns.
By JOHN ELIGON

Savoring Bourbon, and Its Storied History, in Northern Kentucky
As new distilleries pop up across the United States, the region along the Ohio River remains a particularly exciting destination for spirits tourism.
By LIZA WEISSTUCH

The Purple Drink That Has the Heart of Peruvians
Hugely popular in its home country, chicha morada has been a source of inspiration for chefs in New York City for cocktails, savory dishes and desserts.

Chicha morada is a popular drink in Peru made with purple corn, apples, pineapple, lime, sugar and spices, and is often boiled over several hours.
By Christina Morales

THE POUR
Echoes of a World War in Wines From the Early 1940s
A tasting of bottles from the war years, produced under often brutal circumstances, brings life to history.
By Eric Asimov

Colin Alevras, Inventive New York Chef and Restaurateur, Dies at 51
He popularized a farmers’ market cuisine at his and his wife’s tiny, quirky and acclaimed East Village establishment called the Tasting Room.

Colin Alevras in 2001 in the tiny subterranean kitchen of the Tasting Room, which The Times awarded with a star. Patrons would often order the entire daily menu, dividing it into tasting portions.
By Eric Asimov

CRITIC’S NOTEBOOK
Madame Wu’s Chinese Food Was Glamorous and Transformative
Sylvia Wu, who died last month at 106, reshaped the tastes of Los Angeles power diners.

Sylvia Wu, the glamorous restaurateur behind Madame Wu’s Garden in Los Angeles, in 1997.
By TEJAL RAO