At These Restaurants, Feeding the Staff Comes First
The “family meal” tradition of serving workers before customers is getting new life as a perk, a motivator and a teaching tool.
By JULIA MOSKIN

The New Hospitality? Customers Can Sue Restaurants Over Pricing.
A California law aimed at banning hidden fees has put restaurant service charges at risk. But it could still change.
For restaurateurs like Michael and Kwini Reed, service charges have helped make ends meet for their restaurants, but a new California law would allow diners to sue them for such charges.
By MEGHAN MCCARRON

Is This the End of Instagram Cookware?
Once-hot direct-to-consumer pots and pans are up for grabs on secondhand marketplaces at steep discounts — or ending in the garbage.
By ELLA QUITTNER

IN THE GARDEN
Treat Your Palate and Feast Your Eyes on These Perennials
The author of “The Heirloom Gardener” offers tips for growing a garden of lush perennials you can put in a soup or add to a salad.

A salad of sorrel, sweet cicely and dandelion greens garnished with violas is part of the spring harvest from the perennial edible-filled garden of John Forti, a horticulturist, garden historian and ethnobotanist.
By MARGARET ROACH

MY TEN
Harry Hamlin Got Into Gardening Because of ‘The Martian’
“If he can do it on Mars,” said the actor, now starring in the cooking show “In the Kitchen With Harry Hamlin,” “I can do it in my backyard.”
By KATHRYN SHATTUCK

A GOOD APPETITE
Melissa Clark’s Go-To Pizza Recipe for Busy Nights
This olive oil-enriched recipe is the fastest version you can make from scratch — and it’s one of the best.

Toppings can be added either before or after the pizza is baked, opening the door to possibility.
By Melissa Clark

Americans love their prawns. So how healthy are they — for us and for the planet?
By ERIK VANCE

Simple, Summery, Spicy Grilled Shrimp
And if it’s cool and overcast: bo ssam, cured and slow roasted and served with lettuce, rice and a raft of condiments.

By SAM SIFTON

The Only Ice Cream Recipe You’ll Ever Need
That’s it. That’s the recipe title. Happy summer.

By MIA LEIMKUHLER

Say Hello to Our Summer 100
The 100 recipes (shrimp scampi with tomatoes and corn, watermelon chaat, perfect peach cobbler) to cook on repeat all summer.
By EMILY WEINSTEIN

The Ingredient That Unites My Favorite Salads
A good salad can transport you, but the truly great ones all have one thing in common: plenty of cheese.

By Eric Kim

The Brewing Tradition Passed From Mother to Daughter
The beerlike beverage called suwe or tella is brewed in Eritrea and Ethiopia, as well as in diasporic communities like Dallas and Fort Worth.

Fatean Gojela with her granddaughter, Ava, preparing suwe, a traditional Eritraen drink, at home.
By Charlie Scudder

For the Best Nonalcoholic Wines, Look to Germany
Rosé is one of the nonalcoholic wines produced by Wine Estate Carl Jung.

Team Steady acquires eyesore at Franklin and Lyndale, looks to revitalize it
Dan Netter

HEADWAY
How Free School Meals Went Mainstream
Over the past decade, many more schools started to offer free meals to all children, regardless of family income.
By Susan Shain

POLICING & JUSTICE
Here’s what you need to know about the Feeding Our Future trial as it enters its fifth week
The Feeding Our Future trial could conclude at the end of May or in mid-June.
by Joey Peters

How Wild Rice Forecasts Climate Change
Manoomin, a crop vital to the Indigenous peoples of the Upper Midwest, has been threatened in recent years. But careful stewardship is helping to bring it back.
By Kevin Noble Maillard

T 25
The 25 Essential Pasta Dishes to Eat in Italy
Two chefs, one cookbook author, a culinary historian and a food writer made a list of the country’s most delicious meals, from carbonara in Rome to ravioli in Campania.
By DEBORAH DUNN, VICKY BENNISON, MARIANNA CERINI, ROBYN ECKHARDT, LAUREL EVANS, KRISTINA GILL, ANDREW SEAN GREER, LEE MARSHALL, ELIZABETH MINCHILLI, MARINA O’LOUGHLIN, KATIE PARLA, RACHEL RODDY, ERIC SYLVERS, LAURA MAY TODD and ENEA ARIENTI

A Dreamy Bean Dip in Under 30 Minutes
Topped with deeply browned onions, this snack is as simple or complex as you make it.

By YOTAM OTTOLENGHI

THE POUR
Despite War, Ukrainian Wines Are Finding a Global Audience
These bottles, reflecting thousands of years of winemaking history and a fresh wave of energy, are now arriving in the U.S.

Sergiy Klimov, an author and ambassador for Ukrainian wines, in Kyiv. He says the history of winemaking in the region stretches back 6,000 years.
By Eric Asimov

Jasper White, Chef Who Lifted New England Cuisine, Dies at 69
At Restaurant Jasper in the North End of Boston, and later with a small chain of family-friendly seafood establishments, he focused relentlessly on regional ingredients.

Jasper White in 2007 at his Summer Shack restaurant in Cambridge, Mass., one of three in a chain. His signature dish was pan-roasted lobster.
By Julia Moskin

Advice for picky eaters: Liking a variety of foods linked with brain health
Rather than focusing on specific diets, the scientists examined the link between the foods individuals liked and disliked and their cognitive health.
By Teddy Amenabar

Dozens of Red Lobster Restaurants Are Auctioning Off Equipment
The seafood chain has been losing money for years. The liquidator behind the auction said more than 50 of its U.S. locations had closed.
By MIKE IVES

Mid-May Means Maximalist Asparagus
My recipe for seared asparagus with cashews is just the thing when you want a pan full of punchy, crunchy additions.

By MELISSA CLARK

LETTER FROM THE EDITOR
An Issue All About Pasta and What It Means to Eat It
The dish, in all its many forms, has become synonymous with Italy’s culture.
By HANYA YANAGIHARA

How a ‘Strange,’ ‘Evil’ Fruit Came to Define Italy’s Cuisine
When tomatoes first arrived in Europe 500 years ago, they were considered dangerous. Then in Naples they gave rise to pasta al pomodoro.
By LIGAYA MISHAN and ANTHONY COTSIFAS

What Is Italy’s Most Prized Stuffed Pasta?
Each region could well argue for its own, but one may have the strongest case.
By DAWN DAVIS and SHARON RADISCH

A GOOD APPETITE
This Easy Pasta Doubles Up on Eggs
Speedy, savory and pantry-friendly, this dish celebrates buttery egg noodles by topping them with sour cream, scallions and runny eggs.

A take on lokshen mit kaese, this jammy egg pasta is full of brightness from fresh herbs.
By Melissa Clark

This Impressive Cake Has Many Layers
Strawberry cake, a Southern staple, is full of meaning.

By LISA DONOVAN

THE POUR
10 Terrific 2022 Beaujolais to Drink Now, or in a Few Years
Beaujolais, and its prices, are not what they used to be. Instead of bemoaning what has been lost, the wines today ought to be celebrated.

By Eric Asimov

What Is ‘Queer Food’? A Conference Explores (and Tastes) Some Answers.
The pastry chef Anna Salzman brought her homemade sugar cookies for her workshop, “These Cookies Are Going to Change Your Life: An Introduction to Self-Expression Through Pastry Recipe Experimentation,” at the Queer Food Conference at Boston University.
By Erik Piepenburg

Olive oil use associated with lower risk of dying from dementia
An observational study has found that regular olive oil consumption may have cognitive health benefits.
By Teddy Amenabar

Walnuts Recalled From Natural Food Stores After E. Coli Outbreak
The outbreak linked to shelled organic walnuts distributed by Gibson Farms has sickened 12 people and hospitalized seven in California and Washington State, federal officials said.
By JOHNNY DIAZ

One in Five Milk Samples Nationwide Shows Genetic Traces of Bird Flu
There is no evidence that the milk is unsafe to drink, scientists say. But the survey result strongly hints that the outbreak may be widespread.
By Emily Anthes and Noah Weiland

Maui in 36 Hours
By Shannon Wianecki Photographs by Michelle Mishina Kunz

How to use up a whole head of lettuce without making salad
Char it, grill it, even soupify it – our panel of cooks lets us in on secret ways to enjoy lettuce
Anna Berrill

What makes Korean gochujang any different from other chilli pastes?
Gochujang is sweet, spicy, fruity, savoury, umami and you can eat it as it is, in dips or on toast. Our panel pick a variety of ways to enjoy it
Anna Berrill

All In on Aloo Chicken
This shortcut version of a traditional Punjabi chicken and potato stew uses boneless chicken pieces and cashew butter for a brilliant dinner.

By Mia Leimkuhler

How Did Black Forest Cake Become the World’s Favorite Dessert?
Dessert lovers from Chile to Pakistan to Fiji claim it as a national treat. How did it get there from the woods of Germany?

The cake, long an adopted favorite in many countries, is more popular than ever — except perhaps in Germany.
By PRIYA KRISHNA

A GOOD APPETITE
The Best Ways to Cook Asparagus
You don’t just have to roast those stalks. These three easy techniques can bring out the delicious best from the spring favorite.

Broiling, pan-searing and sautéing each bring out the best in asparagus.
By Melissa Clark

Why Does Day Drinking Feel Different?
A buzz in the sun can hit harder than dinnertime drinks. Experts shed light on the science.
By Dani Blum

How an Ex-N.B.A. Player Is Diversifying Wine One Sip at a Time
As corporate diversity efforts fade out, Channing Frye and his Chosen Family Wines have taken an unpretentious grassroots approach, bringing wine to communities of color.
By Eric Asimov