7 Ways the Pandemic Has Changed How We Shop for Food
Oranges and frozen foods are being snapped up. Shelves have fewer choices. And customers are steering their carts in surprising new directions.

Jennifer Flanigan loading up a cart at a Kroger store in West Chester, Ohio. Like many shoppers, she goes to the store less often but buys more when she does — something grocers think will continue after the pandemic.

The pandemic has made Lizzie Bowman focus on stores that have good safety protocols and emphasize locally grown food, like her co-op in Minneapolis.
By Kim Severson

In Louisiana, Love for a Chinese Restaurant and Its Magnetic Owner
For years, Lucky Palace has drawn fans for its intriguing wine list. Now, they come to help their dear friend Kuan Lim in his time of need.

Kuan Lim started learning about wine in order to attract gamblers from the casinos that surround Lucky Palace, in Bossier City, La. He became a passionate expert, and is widely admired for his generosity and taste.
By Brett Anderson

The Elements of Wok Hei, and How to Capture Them at Home
The elusive smoky flavors and aromas of stir-fry can be achieved in your home kitchen. J. Kenji López-Alt shows you how.

One of the secrets to achieving wok hei in a home kitchen is a blowtorch.
By J. Kenji López-Alt

Tracing a Classic Jewish Dish Throughout the Diaspora
Tsimmes, a beef, carrot and sweet potato stew that is traditionally served at Rosh Hashana, slowly evolved over centuries and across continents.

By Joan Nathan

A GOOD APPETITE
Roast Chicken and Plums Make the Sweetest Sheet-Pan Meal
Easy, festive, and bursting with spiced, seasonal fruit, this late summer dinner should be made before plum season ends.

This sheet-pan dinner fits the bill for Rosh Hashana or any night when plums are at their peak.
By Melissa Clark

As Food Deliveries Boom, So Do Ghost Kitchens
Several new companies and models have emerged to help restaurants by making food off-site, and even delivering it.
By Florence Fabricant

The State Fair Is Canceled. Deep-Fried Oreos Are Not.
Food vendors and their devoted fans are going to great lengths, from drive-throughs to phone apps, to keep the corn dogs and chickens-on-a-stick flowing.

Volunteers from the industry group Oregon Dairy Women with the mobile version of the Red Barn ice cream stand they usually run at the Oregon State Fair. State fairs have been canceled so far in 36 states and the District of Columbia.

“I got on Facebook one morning and I created a group,” said Ms. Lexvold, who lives in Forest Lake, about a half-hour drive from the fairgrounds. “I invited about 100 of my friends. I just said, ‘Hey, if you see any food stands around, post it to this page, so we can all go.’”

The group, Fair Food Finder, now has nearly 179,000 members, a Google map of 139 Minnesota vendors and a phone app created by an enthusiastic fan.

(State Fair To Go, a new business based in Minnetonka, Minn., ships boxes of Minnesota State Fair food within the continental United States. Each box costs $59.95 — with free shipping within the state — and contains six fair staples, including Elliott’s Up North corn dogs, Rosie’s French fries and Sweet Martha’s cookies. This week, the company began selling a $64.95 box of foods from the State Fair of Texas.)

By Marissa Conrad

Today’s Chefs Are Honoring a Vital Tradition: Feeding the Revolution
As Americans have taken to the streets demanding racial justice, restaurants and nonprofits have provided meals for them, building upon a long legacy of food as resistance.
By Ligaya Mishan

FRONT BURNER
Learn About ‘The Politics of the Potato’
A new book dives into the history, including the ties to government food policies in Europe, the United States and elsewhere.

By Florence Fabricant

FRONT BURNER
A Documentary on Women in the Restaurant Business
The 29-minute film follows three professionals as they manage working in male-dominated spaces.

Marielle Fabie in “A Woman’s Place.”

The 29-minute film follows Karyn Tomlinson, a Minneapolis chef; Marielle Fabie, the chef de cuisine at a ramen shop in Oakland, Calif.; and Etana Diaz, a butcher from Seattle, as they manage working in male-dominated spaces, contend with their parents’ aspirations for them and try to meet their personal goals.

“A Woman’s Place,” streaming on Hulu.

By Florence Fabricant

3 Highly Portable Picnic Options That Aren’t Sandwiches
Try Italian calzones, Turkish pide or Eastern European piroshki.

Calzones with roasted tomatoes, basil pesto and mozzarella.
By Jessica Battilana

A GOOD APPETITE
A Lighter, Brighter Meatball
Quickly made in a skillet with ripe peaches, basil and lime juice, these meatballs are perfect for weeknights.

By Melissa Clark

FROM THE PANTRY
Yet Another Use for Your Sheet Pan: Sugar Cookies
These simple frosted cookies are just the thing to share distantly — or hoard all for yourself.

By Melissa Clark

A Plum Crumble That Meets You Where You Are
Look to those graham crackers in the back of your cupboard, and put them to use in this simple dessert.

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Plum graham cracker crumble.
By Jerrelle Guy

Surly Beer Hall to close ‘indefinitely’ in November

Pandemics and beer halls just don’t mix, Surly said.
MELISSA TURTINEN

Anthony Martignetti (‘Anthony!’), Who Raced Home for Spaghetti, Dies at 63
He was a 12-year-old Italian immigrant when a classic TV commercial for Prince, the Boston pasta company, gave him a lasting identity.

Anthony Martignetti was 12 when he appeared in a TV commercial playing a boy in Boston’s Little Italy hungry for a plate of spaghetti.
By Sam Roberts

5 Standout Recipes From Julia Reed, an Irreverent Voice of the South
The journalist, who died last week at 59, mixed sophistication and down-home pleasures in her cooking.

Julia Reed speaking at the Mississippi Book Festival in 2015. She loved it all — a French 75, a thick Roman steak, chilled crab meat Maison or a pile of Gulf shrimp.
By Kim Severson

McDonald’s Investigating Whether Former C.E.O. Covered Up Others’ Misconduct
The fast-food chain, which is seeking to claw back compensation from the fired chief executive, said it was also examining its human resources department.
McDonald’s filed a lawsuit earlier this month seeking to recoup tens of millions of dollars in compensation that its former chief executive, Steve Easterbrook, was allowed to keep when he was fired.
By Rachel Abrams

Can Artificial Sweeteners Keep Us From Gaining Weight?
Sugar substitutes may help stave off weight gain, but they have metabolic effects that some experts find concerning.
By Anahad O’Connor

How the U.K. Restarted Its Restaurant Industry: Paying Half the Bill
Britons eager for a bargain have taken up the government’s “eat out to help out” offer. But how long will the resurgence last?

The restaurants of Soho, in London, are busier since the government started a discount campaign. Credit…Alexander Ingram for The New York Times
By Eshe Nelson

He Wants to Save the Present With the Indigenous Past
Bruce Pascoe’s book “Dark Emu” sparked a reconsideration of Australian history. Now he hopes to use his writing to revive Aboriginal community.

Bruce Pascoe in a field of mandadyan nalluk, also known as “dancing grass.”
By Damien Cave

Behind the Cancellation of James Beard Awards, Worries About Chefs’ Behavior and No Black Winners
The decision to put the honors, the Oscars of American restaurants, on hiatus came amid concerns about a lack of diversity and allegations against some nominees.
The James Beard major awards to restaurants and chefs, usually announced each May in Chicago, were first postponed, then called off.
By Pete Wells

Black Chefs Are Landing More Cookbook Deals. Is That Enough?
African-American food writers are seeing more interest among publishers, but the ones who have been burned by the experience warn that the industry’s problems go further than advances and paychecks.
By Elizabeth A. Harris and Concepción de León

For Black Jam Makers, the Power Is in Preserving
As the conversation turns to racial issues in the craft food movement, canning quality fruit is often the easy part.

Ashley Rouse, the founder of Trade Street Jam Company, recently cooked a batch of brandied apricot lavender jam in her Brooklyn apartment.
By Kim Severson

Where the Produce Includes Pepperoni: The Pizza Farm
This Midwestern staple has grown ever more popular in the pandemic, bringing farmers and diners together in a socially distanced summer destination.

Pleasant Grove Pizza Farm
41142 160th Street, Waseca, Minn.; 715-523-0857; pleasantgrovepizzafarm.com

Hawkins Family Farm
10373 N 300 E, North Manchester, Ind.; no phone; hawkinsfamilyfarm.com

A to Z Produce and Bakery
N2956 Anker Lane, Stockholm, Wis.; 715-448-4802; atozproduceandbakery.com

Amber Waves Farm
367 Main St, Amagansett, N.Y.; 631-267-5664; amberwavesfarm.org

Millsap Farms
6593 North Emu Lane, Springfield, Mo.; 417-839-0847; millsapfarms.com

At Luna Valley Farm in Decorah, Iowa, and other pizza farms across the country, the crops become toppings on summer nights.
By Julia Moskin

Charcuterie With All of the Smoke but None of the Meat
American chefs are exploring the possibilities of plant-based salumi, and even home chefs can try their hand.

Watermelon ham, the breakout star of plant-based charcuterie, became an internet sensation when it was introduced two years ago at Ducks Eatery, in Manhattan.
By Steven Raichlen

Chaat Is More Than the Sum of Its Many Flavors
Hard to define but easy to crave, these Indian snacks have become a fascination for the Nashville chef Maneet Chauhan.

During the pandemic, the chef Maneet Chauhan has frequently made chaat at home for her husband, Vivek Deora, and two children.
By Priya Krishna

The Most Comforting Dish of All
A beloved dish from Yotam Ottolenghi’s father inspired this one-pan spaghetti dinner.

This dish has a crunchy layer on top, helped by a sprinkle of Parmesan crumbs, and another one at the bottom, where the pasta touches the hot pan and fries a little.
By Yotam Ottolenghi

10 No-Cook Pasta Sauces for Summer
These bright, flavorful sauces don’t have to simmer for hours — or at all.

This no-cook pasta sauce comes together in the time it takes to boil the noodles.
By Ali Slagle

FROM THE PANTRY
Tired of Tuna? This Chickpea Salad Sandwich Is Just the Thing
Let this simple dish remind you of those dependable school lunches in the best possible way.

By Melissa Clark

Bean Cakes You Can Depend On
These spicy vegetarian patties come together in about 45 minutes using practically any kind of cooked bean.

Yewande Komolafe’s crispy bean cakes with scallions and herbs.
By Yewande Komolafe

FRONT BURNER
Corn With a Purple Blush
Wild violet corn is a new seasonal offering from Baldor Specialty Foods.

Wild violet corn, $5.49 for four ears; baby corn, $39.99 for five pounds (about 40 ears), baldorfood.com.
By Florence Fabricant

EAT
This Zucchini Tian Is Nonna-Inspired Cooking at Restaurant Speed

Zucchini tian.
By Gabrielle Hamilton

A GOOD APPETITE
The Poundcake of Your Dreams
This buttery loaf has a moist, golden crumb, a crème fraîche tang and a texture just as light (or dense) as you like.

You can make this cake lighter or denser, depending on the amount of baking powder you add to the batter.
By Melissa Clark

FRONT BURNER
This Chocolate Liqueur Is a Keeper
Organic Mixology’s new chocolate and sea salt liqueur adds a sophisticated note to cocktails like the sidecar.

OM Dark Chocolate & Sea Salt Liqueur, $29.99 for 375 milliliters, $39.99 for 750 milliliters, shop.organicmixology.com.
By Florence Fabricant

THE POUR
There’s More to German Wine Than Riesling
Germany produces a host of great wines, made from grapes both famous and little known. Often, they are produced in small lots and are great values.

By Eric Asimov

You Probably Won’t Catch the Coronavirus From Frozen Food
Reports that the virus was detected in a trans-continental shipment of frozen chicken wings sparked concerns online. But experts aren’t worried.
Samples taken from chicken tested positive for coronavirus RNA, but that doesn’t mean the virus was transmissible.
By Katherine J. Wu

A GOOD APPETITE
When Lamb Chops Met Romaine
The combination of grilled lamb chops, crisp romaine lettuce hearts and creamy ranch dressing is almost a salad, but not quite.

This is “a sort-of salad”: meaty and satisfying, but still fresh and sprightly enough for any late-summer evening.
By Melissa Clark

A Summer Lunch That Feels Like a Splurge
A lobster salad doesn’t have to be relegated to special occasions, David Tanis argues.

Herbed goat cheese and roasted pepper toasts, left, and lobster salad with green beans, tomatoes and basil, center.
By David Tanis

EAT
Sabudana Khichdi Is Your New Favorite Comfort Food

Sabudana khichdi, with tapioca, peanuts, potatoes and spices.
By Samin Nosrat

Pleasantly Bitter and Thoroughly Grown-Up, No Alcohol Needed
A new crop of booze-free beverages brings dimension and depth to the genre.

Nonalcoholic beverages like Curious Elixirs use bitter, adult-drink flavor profiles.
By Julia Bainbridge

Beer Truly Is the Champagne of Cocktails
The next time you crack open a cold one, consider its possibilities.

The Tequila Soleil is a cross between a Negroni and a spritz. An I.P.A. gives it hoppy notes.
By Rebekah Peppler

The Nation Wanted to Eat Out Again. Everyone Has Paid the Price.
Governments and restaurant owners wanted to get back to business. But bars and restaurants have become a focal point for clusters of Covid infections.
By Jennifer Steinhauer

Salmonella Cases Linked to Onions Increase to Nearly 900
Grocery chains, including Publix and Giant Eagle, have recalled onions supplied by Thomson International and products that may contain the onions.
Last week, Thomson International recalled red, yellow, white and sweet onions shipped since May 1 because of the risk of contamination.
By Christina Morales

T PRESENTS
The Acclaimed Soba Maker Who Champions Home Cooking
Working out of her California kitchen, Sonoko Sakai pays homage to Japanese culinary traditions through recipes, food activism and intimate classes.

Sonoko Sakai in the “soba room” of her studio in Highland Park, Los Angeles.
By Mimi Vu

A GOOD APPETITE
This One Is for the Focaccia Lovers
Lighter and fresher than pizza, this crisp-edged flatbread is also a celebration of summer eggplant.

Eggplant focaccia with ricotta and olives.
By Melissa Clark

FROM THE PANTRY
For the Crispiest Tofu, Leave It Alone

This simple recipe brings out its crunchy side, then pairs it with olives and blistered tomatoes.
By Melissa Clark

Finding the Soul of Sonora in Carne Asada
A carne asada goes far beyond grilled meat: In the Mexican state of Sonora, it’s a weekly ritual, a tight-knit gathering of friends and family.

Every component of a carne asada is treated with almost reverence.
By Pati Jinich

The Simple Joys of Tamarind
Sweet, sour and tender under its brittle shell, the fruit’s pulp is equally at home in desserts and savory dishes.

When working with tamarind fruit pods, make sure they’re unripe, which ensures a stronger degree of sourness.
By Nik Sharma

EAT
The Particular Texture and Joy of Homemade Ice Cream

By Dorie Greenspan

THE POUR
Wine Joins the 2020 Debate Over Privilege and Justice
An accusation involving migrant labor in Puglia leads to self-examination and, perhaps, new awareness of the treatment of agricultural workers.
By Eric Asimov

Carol Brock, Who Pushed at a ‘Pyrex Ceiling,’ Dies at 96
A veteran food writer, she founded Les Dames d’Escoffier, a society for women in the male-dominated culinary world.

Carol Brock created a gastronomic club for women. “She the was the life of the party,” one friend said. “She would make connections with new people and use every one to generate new ideas.”
By John Leland

THOSE WE’VE LOST
Barbara Costikyan, New York Magazine Food Columnist, Dies at 91
Ms. Costikyan, who died of the coronavirus, once wrote that she couldn’t think about food “without thinking about the people who do it.”

Barbara Costikyan in 1976. She turned a love of food and hospitality into a job.
By Emma Goldberg