36 HOURS
36 Hours in Izmir, Turkey
Thousands of years of culture and history converge in this vibrant, coastal city known as the “Pearl of the Aegean.”
By ALEX CREVAR

Beyond the Classic Barbecue: Three Other Ways to Cook Outdoors
Chefs from different global culinary traditions demonstrate how they do it — not a hamburger or hot dog in sight.
Bread, pineapple, oranges and red cabbage cooking on chef Karla Subero Pittol’s South American-style brasero grill at her home in Los Angeles.
By Lauren Joseph

A GOOD APPETITE
This Is the Best Easy Use for Canned Tuna
Adding zucchini, tuna and loads of fresh herbs makes this dish light, bright and weeknight easy.

A simple pantry pasta gets a summery makeover thanks to some zucchini and fresh herbs.
By Melissa Clark

https://youtube.com/watch?v=qJQaPvExfto%3Fsi%3D0rfdklKwXMi__7G_

— OR —

https://youtube.com/watch?v=nNqlzBxGuaU%3Fsi%3D2soWEeJJ8DiZL2Qi

— OR —

Naomi Pomeroy, 49, Chef Who Made Portland a Dining Destination, Dies
Her refined palate and pursuit of excellence made her the city’s culinary matriarch, attracting diners and talent alike to Oregon. She died in a tubing accident.

By KIM SEVERSON

David Liederman, 75, Dies; Found Sweet Success With David’s Cookies
His innovative version of the chocolate chip cookie, studded with irregular pieces of dark Swiss chocolate, led to a chain of more than 100 stores worldwide.

David Liederman with a package of his refrigerated cookie dough in 1986. He valued his cookie business at around $35 million in the mid-1980s.
By FLORENCE FABRICANT

36 HOURS
Boston DePayWalled
By Jenna Russell Photographs by Simon Simard

THE DEPARTMENT OF ANALYTIC VOYEURISM
What Your Grocery Cart Says About You
We combed through a month’s worth of receipts from more than two dozen people across the U.S. to better understand our relationship to the food we buy.
By Priya Krishna, Tanya Sichynsky and Aliza Aufrichtig

An Easy, Beautiful Tomato Tart to Make All Summer Long
The New York-based, French-born chef Yann Nury updated his childhood favorite with cherry tomatoes and an olive oil crust.
The chef Yann Nury demonstrates how to make this simple summer dish.
(Recipe included)
By Lauren Joseph

Want a Cake to Impress? Make This Vietnamese Classic.
Showstopping bánh bò nướng, tinted jade from aromatic pandan paste, is both comfort and delight to whoever encounters it.

Using a Bundt pan, as Hannah Pham does for this recipe, creates more of a caramelized exterior to contrast against the airy inside.
By Genevieve Ko

The Pie I’ll Never Shut Up About

A buttermilk chess pie so good that it has followed a pastry chef around for more than a decade.
By Lisa Donovan

Boston in 36 Hours (DePayWalled)