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The South Faces a Summer With Fewer Peaches
By KIM SEVERSON
A double punch of unseasonably warm winter weather and an ill-timed freeze has devastated crops in Georgia and South Carolina.

Packaging Food With Food to Reduce Waste
By STEPHANIE STROM
A lining made of milk, syrup shipped in mushrooms, and other innovations are in the works.

Your Coffee Is From Where? California?
By STEPHANIE STROM
Farmers in Southern California are nurturing coffee bushes in what may be the first serious effort to commercialize beans from the contiguous United States.

Recipes for Break-Fast



By SAM SIFTON 11:10 AM ET
Join us in the delight of cooking for others, whether or not you’re celebrating Ramadan.

During Ramadan, Home Cooks Shine
By TEJAL RAO
Amanda Saab bakes her grandmother’s syrup-soaked cake in preparation for Ramadan at her home in Huron Charter Township, Mich.
Recipes: Namoura (Syrup-Soaked Semolina Cake) | Watermelon Chaat

Amanda Saab bakes her grandmother’s syrup-soaked cake in preparation for Ramadan at her home in Huron Charter Township, Mich.
A month of fasting is punctuated with daily gatherings of family and friends, laden with nourishing food.

A GOOD APPETITE
A Cheesy, Oniony Gratin That Brings a Family Together
By MELISSA CLARK
A few members of the allium family — spring onion, leek and green garlic — benefit from a bread crumb and Parmesan topping.
Recipe: Leek and Spring Onion Gratin

CITY KITCHEN
A flounder fillet with herb blossom butter.
Edible Blossoms to Brighten Your Plate



By DAVID TANIS
Snip off the flowering tops of herbs to make a colorful compound butter for fish, chicken, vegetables or toast.
Recipe: Flounder With Herb Blossom Butter

EAT
A Taste of Home in One Pot



By TEJAL RAO
Gonzalo Guzmán’s pork-braised butter beans with eggs.
The beans and pork of northern Mexico, by way of San Francisco.
Recipe: Gonzalo Guzmán’s Pork-Braised Butter Beans With Eggs

CITY KITCHEN
Beloved Burrata Finds a Springtime Match



By DAVID TANIS
This fresh cheese needs no adornment, just good bread, or perhaps a drizzle of olive oil and few arugula leaves, but a seasonal vegetable topping makes it more festive.
Recipe: Burrata With Fava Beans, Fennel and Celery

ON DESSERT
A More Perfect Cream Puff



By DORIE GREENSPAN
Pâte à choux has been around for hundreds of years, but every pastry chef makes it new. Home cooks can, too.
Recipe: Craquelin-Topped Cream Puffs

A Gelato Maestro's Last Scoop
Meredith Kurtzman gave New York its taste for gelato, but even now, on the verge of retirement, no one knows her name
by Charlotte Druckman

Here, Try Some Mezcal. But Not Too Much.
By ROBERT SIMONSON
The spirit’s new popularity in the United States thrills many Americans but worries others, who fear for its sustainability.

THE POUR
Rioja Grapples With How to Define Its Best Wines
By ERIC ASIMOV
Weighing aging wine versus terroir in a region of vast potential, where quality cannot be taken for granted.
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