Coronavirus Updates
Sarah Palin, who is unvaccinated, recently dined indoors in New York City before testing positive.
By PRIYA KRISHNA

New York Restaurant Won’t Face City Scrutiny for Admitting Sarah Palin
Elio’s let the former Alaska governor eat indoors despite a city rule that it ask for proof she was vaccinated. She wasn’t.
By PRIYA KRISHNA

Vegan Travel: It’s Not Fringe Anymore
From Mexico to Greece, plant-centric hotels, restaurants and tours are proliferating.
By ELAINE GLUSAC

How the Air Fryer Crisped Its Way Into America’s Heart
Though the device is sold as a way to make foods crunchy without deep-frying, home cooks have put it to countless other uses — and fed a billion-dollar business.
By CHRISTINA MORALES

Lots of Love for This Tomato Soup
Ali Slagle’s recipe is pantry-friendly and rich with garlicky flavor.

Tomato and White Bean Soup With Lots of Garlic
By Emily Weinstein

COOKING CLASS
A Soup That Roxane Gay Actually Enjoys
Soups aren’t always the author’s thing. But this tomato one, especially when paired with a grilled cheese sandwich, is just that good.

Mayonnaise on one side of the sandwich gives it “that really nice golden, toasted look,” Gay says.
By NANCY COLEMAN

Vegetable Soups for the Soul
These three vegetable-dense soups are the perfect antidote to January’s dreariness.
By TEJAL RAO

A French 75 for Everyone
Thanks to a deeply flavored citrus shrub, this classic cocktail can be adapted for those who are drinking, want something lighter, or who are fully abstaining from alcohol.

Let these no-A.B.V., low-A.B.V. and classic takes on French 75s be the stars of your next cocktail hour.
By Rebekah Peppler

America’s Next Great Restaurants Are in the Suburbs. But Can They Thrive There?
With a shift in demographics and tastes, chefs are finding an unexpected home for their ambitious cuisine.
By PRIYA KRISHNA

CULINARY ARTS
The Coffee Maker
James Hoffmann is one of the most followed men in caffeine. Here’s an illustrated look at how he became an expert.
By Rachel WhartonIllustrations by Koren Shadmi

A GOOD APPETITE
Counter the Winter Chill With This Farro and Gruyère Gratin
Melissa Clark takes earthy grains and bakes them with caramelized mushrooms and loads of cheese for a satisfying meatless meal.

Round out this gratin with a crisp green salad, or serve it as a rich side dish alongside chicken or fish.
By Melissa Clark

The Remarkable Versatility of Broccoli
There’s a lot to love about this big green vegetable.
By TEJAL RAO

Lentils You’re Loving
Lidey Heuck’s recipe, with sweet potatoes and spinach, is inspired by dal, but run through with Thai elements.

By EMILY WEINSTEIN

The Fish That Comes With a Year of Good Luck
A Hawaiian specialty cooked the way a local has been making it for 25 years.

By LIGAYA MISHAN

11 One-Pot Winner-Winner Chicken Dinners
Because no one needs more dishes to wash.

By MARGAUX LASKEY

FRONT BURNER
A Biography About Argentina’s Most Famous Red Grape
“Malbec Mon Amour,” written by two directors at the Bodega Catena Zapata winery in Mendoza, tells the story of a grape that likes to travel.

“Malbec Mon Amour” by Laura Catena and Alejandro Vigil (Catapulta Editores, $24.99).
By FLORENCE FABRICANT

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THE POUR
20 Under $20: Beckoning Bottles in the Dead of Winter
These 20 wines are not from the most famous regions. But they are great values and, most important, delicious.

By Eric Asimov

Ed Schoenfeld, Impresario of Chinese Cuisine, Dies at 72
He helped introduce New Yorkers to the breadth of Chinese regional food with a series of top-rated Manhattan restaurants in the 1970s and ’80s.

Ed Schoenfeld in 2012. In New York in the 1970s and ’80s, he became a highly visible interpreter and spokesman for the food culture of China, terra incognita for most Americans at the time.
By William Grimes

We Shot a Moose, Class. There Will Be a Quiz.
A small group of Alaskan middle-schoolers get a hands-on lesson in hunting and processing food from the land.

In Nikiski, Alaska, an educational moose hunt brought students of Jesse Bjorkman’s outdoor-explorations class face to face with their food.
By Victoria Petersen

Is Gruyère Still Gruyère if It Doesn’t Come From Gruyères?
A federal judge says yes, siding with U.S. cheese producers who say gruyère can be produced anywhere, not just in Switzerland and France.

Gruyère cheese is named for the Swiss town where it has been produced for centuries
By Jenny Gross

CLUED IN
The Small Town Where Beloved Parmesan Cheese Got Its Start
In this week’s Wednesday crossword puzzle, “Parma” was the answer to the clue “Italian cheese city.”

Wheels of Parmigiano Reggiano being stored near Parma, Italy.
By Alexis Benveniste

A GOOD APPETITE
Chili, Biscuits and All, in One Pan
This dish, spicy and studded with ground turkey, doesn’t need hours of simmering. It’s weeknight fast.

Golden cornmeal biscuits stay tender on the bottom and crisp on the top in this easy one-pot chili recipe.
By Melissa Clark

FRONT BURNER
A New Line of Cookware Designed With Thomas Keller
Hestan’s Thomas Keller Insignia line was crafted with input from the chef of French Laundry.

Thomas Keller Insignia series, sets ($249.95 to $1,199.95) or by the piece ($99.95 to $310), hestanculinary.com.
By Florence Fabricant

FRONT BURNER
The Big Cheeses From the Vineyard
Prufrock, a washed-rind cheese from Grey Barn on Martha’s Vineyard, took honors at the recent World Cheese Awards.

Prufrock, right, with some of its Grey Barn cheese siblings.
Prufrock, $20, dibruno.com, thegreybarnandfarm.com.
By Florence Fabricant

FRONT BURNER
Fresh Ibérico Pork Delivered to Your Door
Campo Grande’s new Ibérico pork sampler box offers a rib roast along with three cuts of pork steaks.

Campo Grande Ibérico pork, $159, about 5.5 pounds, shipped frozen, eatcampogrande.com.
By Florence Fabricant

The Veggie
Three Recipes for Your Favorite Mushroom Varietals
New year, new mushroom recipes to cozy up to.
By Tejal Rao

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In New Orleans, King Cake Is a Way to Make Joy
The colorful cake is more than a dessert — it’s the flavor of the city. And a diverse community of bakers are adapting the Carnival specialty to their own tastes.

This king cake, from the chef Dominick Lee, has a caramelized apple filling.
By KAYLA STEWART

Milk Companies Look West, Pressuring Northeast Dairy Farmers
Organic milk has been a lifeline for small farms in Maine and other New England states. Now those farms are facing trouble as milk processors look to huge dairies in Western states.
By MURRAY CARPENTER

Earthy Mushrooms, Bold Peppers
Start 2022 with big flavors.
By KRYSTEN CHAMBROT

Chicken Soup for the Weary Soul
After another difficult year, finding joyful moments in cooking can feel impossible. But for our columnist Eric Kim, it’s a worthy resolution for the new year.

This simple golden elixir, a real panacea for life’s ailments, starts with the leftover carcass of a roasted chicken.
By Eric Kim

EAT
This Cake Is a Taste of a Vanishing New York
Dorie Greenspan’s poppy-seed cake is a call back to her childhood and shops that are mostly gone.

By DORIE GREENSPAN

A GOOD APPETITE
Crisp-Edged Tofu Straight From Your Oven
A coating of cornstarch and oil plus a long stint in a hot oven mimics the deep fryer for this tofu sheet-pan dinner.

The cornstarch draws out moisture, resulting in a crunchy, crispy tofu without frying.
By MELISSA CLARK

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THE POUR
No-Sweat Answers to Some Basic Wine Questions
Don’t let fussy protocol interfere with the pleasure of enjoying a bottle. Best practices can help, but they should never inhibit.
“The first and most important thing to know about drinking wine is this: There are no rules.”
By Eric Asimov

Tracing the Origins of a Black American New Year’s Ritual
Families have long embraced the tradition of eating black-eyed peas and greens on Jan. 1, but the inspiration for the ritual crosses cultures and continents.

Dishes like black-eyed peas, served here with rice and salt pork, are among the foods thought to bring good luck, health and abundance.
By KAYLA STEWART

How Will Americans Eat in 2022? The Food Forecasters Speak.
They see a new interest in mushrooms, a rethinking of chicken and coffee, a resurgence of 1980s cocktails — and, believe it or not, a return to civility.
By KIM SEVERSON

Chicago’s Signature Sandwich, Italian Beef, Gets a Multicultural Update
In this city so protective of its traditions, a new generation of cooks is creating fresh variations on a deliciously soggy sandwich.

Several Chicago restaurants now serve their own takes on the Italian beef sandwich, like this vegan version from Can’t Believe It’s Not Meat.
By PRIYA KRISHNA

12 Recipes Our Food Staff Cooked on Repeat in 2021
Like a Spotify end-of-year roundup, but for food: These are the recipes our reporters and editors turned to again and again.
By KASIA PILAT

EAT
Sun-Dried Persimmons Are Worth the Obsession
The fruit yields a slow pleasure of rich, almost floral flesh.

By TEJAL RAO

FRONT BURNER
A Year of Shabbats in One Cookbook
A new book from Faith Kramer looks at Jewish food around the world through the lens of the Friday night dinner.

“52 Shabbats: Friday Night Dinners Inspired by a Global Jewish Kitchen” by Faith Kramer (The Collective Book Studio, $32.50).
By FLORENCE FABRICANT

FRONT BURNER
With a Spin and a Twist, Sardinian Pasta Brings the Party
Bona Furtuna, an online retailer of Italian foods, has added three new dried pastas to its lineup, all made in Sardinia.

Sardinian Pasta, $75 for three 500 gram (17.6 ounce) boxes, bonafurtuna.com.
By FLORENCE FABRICANT

FRONT BURNER
A Jammy Condiment With Smoky Heat
Gran Luchito’s chipotle paste has finally arrived in America..

Gran Luchito Chipotle Chili Paste, $19.99 for three 3.5-ounce jars, gran.luchito.com.
By FLORENCE FABRICANT

Lazy Lasagna
Sarah Copeland’s quick ragù tastes like the classic baked pasta without all the work.
By MARGAUX LASKEY

Three Recipe Lessons From 2021
Eat more seaweed, strategize with your sheet pan and cook vegetables forever.
By TEJAL RAO

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WINE SCHOOL
California Cabernet Beyond the Stereotypes
Any wine can be legitimately criticized, but lazy generalizations obscure significant differences among places and styles.
By ERIC ASIMOV

WINE SCHOOL
The What and Why of Orange Wines
It’s a recently popular style made with ancient techniques: whites produced using the methods for reds. Is it a passing fancy, or will it endure?

Montenidoli Vernaccia di San Gimignano Tradizionale 2019 (Artisan Wines, Norwalk, Conn.) $25

Monastero Suore Cistercensi Lazio Coenobium Ruscum 2019 (Rosenthal Wine Merchant, New York) $32

COS Terre Siciliane Pithos Bianco 2020 (Polaner Selections, Mount Kisco, N.Y.) $35
By Eric Asimov