To Tip, or Not to Tip?
Automated payment and the spread of tipping to every corner of the food-service business have helped workers weather the pandemic. But some consumers feel overwhelmed.
By CHRISTINA MORALES

Greens on Greens on Pasta
Based on the Greek spinach pie, Ali Slagle’s baked spanakopita pasta with greens and feta is reader-approved.

1. Baked Spanakopita Pasta With Greens and Feta
2. Hot Mustard and Honey Glazed Chicken
3. Roasted Asparagus With Crispy Leeks and Capers
4. Fuul (Somali-Style Fava Bean Stew)
5. BLT Tacos
   By EMILY WEINSTEIN

How to Turn Any Vegetable Into Pasta Sauce2
With five simple techniques that pair fresh ingredients with any kind of noodle, you can create countless produce-based meals.
Recipe: Skillet Broccoli Spaghetti
Recipe: Gnocchi With Roasted Peppers and Tomatoes
Recipe: Spring Soba With Tinned Fish
Recipe: Caramelized Zucchini Pasta
Recipe: Pasta With Chopped Pesto and Peas
By Ali Slagle

A Coveted Recipe From Jamaica Is Finally Shared
This is fish rubbed with garlic and allspice, shallow-fried until the skin crisps, then doused with hot vinegar, carrots, onions and wicked Scotch bonnets.

Recipe: Escovitch Fish2
By Ligaya Mishan

A Beloved Indigenous Dessert Evolves With Each Generation2
Different versions of grape dumplings have been passed down and adapted over time — and they are all delicious.

Dumpling dough is rolled flat to better soak up the grape sauce while simmering.
Recipe: Grape Dumplings
By Kevin Noble Maillard

‘Cheap as Chips’ No Longer True in U.K. as Prices Soar for a Favorite Meal
The costs for fish and chips, a working-class staple in Britain for well over a century, have rocketed as the war in Ukraine has made the main ingredients scarcer. Of 10,000 shops, 3,000 may close.
By STEPHEN CASTLE

The Home Cooks (and Start-Ups) Betting on Prepared Meals
Tens of billions of dollars are being spent on what, where and how consumers will eat in the coming years. Laws and regulations aren’t always keeping up.
By JULIE CRESWELL

The ‘Consummate’ London Restaurateur Is Briskly Shown the Exit
Jeremy King fell out with his Bangkok-based partner. His A-list customers vow never to return to the restaurants he made famous.
By Mark Landler

The Secret to
How to Cook With Fava Beans
Answering a popular reader question, with a few tips and recipes.
By TEJAL RAO

FRONT BURNER
Calabrian Chile Flakes to Use With Abandon
Boonville Barn Collective’s chile has a balanced heat that perks up pizza and pasta.

$10.99 for 1.2 ounces, boonvillebarn.com.
By FLORENCE FABRICANT

The Secret to Deliciousness
Crunchy and creamy, chewy and runny, crisp and tender: These recipes are loaded with contrasting textures.
By EMILY WEINSTEIN

The Most Flavorful Easter Ham Starts on the Stove
Want to avoid a dry ham? Wary of too many boiled eggs? Genevieve Ko has solutions for two common Easter entertaining challenges.

The pops of tiny seeds in whole grain mustard give this honeyed crust a light crackle.
Recipes: Honey Ham | Tea Eggs | Hot Cross Buns
By GENEVIEVE KO

A GOOD APPETITE
You Can Have This Rich Easter Pie Any Time of Year
Melissa Clark’s take on torta rustica, a Southern Italian mainstay, is full of ricotta and spinach.

The ham is optional in this filling pie, though you could swap in chopped olives or sundried tomatoes for savoriness.
Recipe: Torta Rustica With Ricotta and Spinach
By Melissa Clark

This Cake Gives You a Moment of Warmth in the Middle of the Day
Chamomile cake is just right at teatime, an excuse to give yourself and friends an hour to sit down and linger.

Recipe: Chamomile Tea Cake With Strawberry Icing
By ERIC KIM

3 Thrilling Dishes to (Finally) Celebrate Spring’s Arrival
A shaved asparagus salad, roasted chicken and potatoes infused with green garlic, and a bright rhubarb crumble: This menu from David Tanis puts the season’s best on display.

Green garlic and a selection of herbs nicely perfume this dish of chicken and potatoes.
Recipes: Shaved Asparagus and Radish Salad | Roast Chicken With Green Garlic, Herbs and Potatoes | Rhubarb Crumble
By David Tanis

How to cook the perfect …
How to make the perfect cardamom buns – recipe
Smaller, bouncier and zestier than the cinnamon bun, this Swedish teatime treat is a great alternative to the hot cross bun – but who makes the best?

Felicity Cloake’s perfect cardamom buns
Felicity Cloake

For One Black Whiskey Maker, Accolades and Now a Lawsuit
Eboni Major was blending award-winning bourbon at Bulleit but she alleges that just as she was becoming a public face of the brand, she faced discrimination at the distillery.
By CLAY RISEN

Tony May, 84, Restaurateur Who Championed Italian Cuisine, Dies
A native of Italy, he was crucial in bringing Italian fine dining to New York and beyond, determined to break the stranglehold of French haute cuisine.

Tony May in 2013, when he was being honored at an event at Chelsea Piers in Manhattan. His restaurants and nonprofit educational organizations have elevated Italian cuisine.
By Florence Fabricant

At some point in time, the NYTimes decided to put a separate paywall around their recipes. (I used to put recipe links in, but stopped after the additional paywall.) I subscribed for a while, but then almost never accessed one, and so I quit that subscription. Well! Today I discovered they undid the paywall. Imagine that!

Where Breaking the Ramadan Fast Includes Caribou
At America’s northernmost mosque, in Anchorage, nightly potlucks will let Muslims celebrate iftar together over foods from around the globe.
By Victoria Petersen

Salad Secrets From Yotam Ottolenghi’s Test Kitchen
For his first column for the magazine, the chef shares a butter-bean salad perfect for spring.

Recipe: Yogurty Butter Beans With Pistachio Dukkah
By YOTAM OTTOLENGHI

Vegetarian Pastas I’m Craving
After some time away from home, nothing satisfies like vegetable Bolognese.

Vegan Bolognese With Mushrooms and Walnuts
Vegan Bolognese With Mushrooms and Walnuts
Baked Alfredo Pasta With Broccoli Rabe and Lemon
Lemony Pea and Spinach Soup
By TEJAL RAO

FRONT BURNER
Understand the Science of Sourdough
A detailed new book by the molecular biologist Karyn Lynn Newman offers lively insight.

“Sourdough by Science: Understanding Bread Making for Successful Baking” by Karyn Lynn Newman, Ph.D. (The Countryman Press, $32.95).
By Florence Fabricant

A Matzo-Based Brittle for the Modern Age
An adaptation of a popular chocolate matzo toffee, this recipe pairs salted peanut and caramel for a sweet-salty crunch.

Peanut butter and crushed peanuts coat these treats, but you could also use any nut butter and nut combination you like.
By Joan Nathan

A GOOD APPETITE
An Exuberant Take on Onions and Rice, for Passover and Beyond
Glistening with honey and pomegranate juice and studded with pine nuts, this baked onion and rice casserole is anything but unassuming.

This striking rice casserole, full of simple ingredients, makes a beautiful light dinner paired with a salad or a scene-stealing side dish next to fish or chicken.
Recipe: Pomegranate Baked Rice and Onions With Dill
By Melissa Clark

15 Recipes for Observing Ramadan
As a month of fasting begins, these flavorful dishes will enliven suhoor meals and iftar celebrations.

1. Carrot Maqluba
2. Fatima’s Fingers (Tunisian Egg Rolls)
3. Menemen
4. Qatayef Asafiri
5. Yvonne Maffei’s Dates With Cream and Chopped Pistachios
6. Opor Ayam (Indonesian Chicken Curry)
7. Namoura
8. Kunun Gyada
9. Cucumber Yogurt Salad With Dill, Sour Cherries and Rose Petals
10. Aloo Samosas
11. Lamb Biryani
12. Fattoush
13. Harira Soup
14. Seekh Kebab With Mint Chutney
15. Mrouzia Lamb Shanks
    By Tanya Sichynsky

Doctor-Approved Recipes
Schnitzel with grapes, pasta amatriciana and more ideas from an afternoon of playing recipe concierge.

1. Chicken Schnitzel With Pan-Roasted Grapes
2. Pasta Amatriciana
3. Spring Barley Soup
4. Silken Tofu With Spicy Soy Dressing
5. Salmon With Anchovy-Garlic Butter
   By Emily Weinstein

FRONT BURNER
New Mezcals With a ‘Mad’ Backstory
Fósforo, a new mezcal brand financed by Jim Cramer, is releasing two styles of the spirit made from tobalá.

Fósforo Tobalá ($90) and Tobalá Penca ($125), fosforomezcal.com/purchase.
By Robert Simonson

A Shuttered Bar’s Low-Alcohol Drinks Live On in a New Book
Forced to close her Lower East Side bar during the pandemic, Natasha David found solace in writing “Drink Lightly.”

“Drink Lightly,” a new book of low-alcohol and nonalcoholic cocktails, calls to mind the style of the artist Peter Max.
Recipe: Fair Play
By Robert Simonson

THE POUR
A Farmer’s Dozen From Bordeaux
These 12 wines, made by vignerons and not grand estates, are classically refreshing and altogether inviting.

By Eric Asimov

When ‘Sir’ and ‘Ma’am’ Miss the Mark: Restaurants Rethink Gender’s Role in Service
A dinner out can be discomforting for nonbinary and transgender people. But efforts are afoot to change that.
By Rax Will

IN THE GARDEN
If You Think Kale Is ‘So 2010,’ You’re Not Growing the Right Ones
When it comes to kale, the organic farmers at Adaptive Seeds have a few things to teach you — and some versions of the familiar green that may not be so familiar.
By MARGARET ROACH

A GOOD APPETITE
The Best Parts of Stuffed Cabbage, Minus the Work
This interpretation of the classic features a streamlined recipe and a vibrant filling of anchovies, Parmesan and walnuts.

There’s no need to separate individual cabbage leaves, blanch them and roll them around a filling here. The stuffing instead is massaged into the crevices of raw cabbage.
By Melissa Clark

A Two-Ingredient Sauce for Pork Chops
Ali Slagle’s mixture of grainy mustard and fruit preserves is the ideal pairing for the seared chops.
By EMILY WEINSTEIN

The Secret to Smoky Vegetables
You can achieve that irresistible savoriness of wok hei, even without a wok.
By TEJAL RAO

Protect Your Heart? A Genetic Study Offers a New Answer.
By studying the relationship between gene variants and alcohol consumption, scientists found no real cardiac benefit to drinking, even modestly.
The study analyzed the genes and medical data of nearly 400,000 people in the U.K. The average age of study subjects was 57, and they reported drinking an average of 9.2 drinks a week.
By Gina Kolata