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A ‘Fauxdega’ Where the Real Bodegas Have Been Priced Out


The British artist Lucy Sparrow in her “8 ’Till Late” installation, a mock convenience store.
By BLAKE GOPNIK
In a meatpacking district installation, the artist Lucy Sparrow has installed shelves of Doritos, Wonder Bread and candy, all made of colored felt.

TREBBIO JOURNAL
Persuading Italians to Hold the Prosciutto and Pass the Pastrami


Gianluca Tonelli in his pastrami truck at a street food fair in Campi Bisenzio, a suburb of Florence.
By JASON HOROWITZ
Gianluca Tonelli’s life changed 20 years ago when he visited Katz’s Delicatessen in New York City. Now he is on a quest to share the delights of pastrami in Tuscany.

The Jamaican Beef Patty Extends Its Reach

Jamaican beef patties are a popular item at Lucia Beer Garden & Grill in Lawrence, Kan.
By ROCHELLE OLIVER
For many, the island snack is a taste of home. For others, it’s a new favorite.

Australia

CRITIC'S NOTEBOOK
Sydney’s New Guard: Five Restaurants Leading the Way
Slide Show
By PETE WELLS
This Australian city’s dining scene, already steeped in Asian cuisines, is suddenly showing a more global reach.

Bunya-Bunya? Plum Pine? A Melbourne Chef’s Rich Vocabulary
By SAM SIFTON
Ben Shewry, of the acclaimed Australian restaurant Attica, cooks in a culinary language that embraces the rare and the everyday, the new and the old.

Melbourne Haggles Over the Future of Its Most Popular Market


The publicly owned 17-acre Queen Victoria is one of the largest markets in the world, and it sits at the edge of the Central Business District in Melbourne, Australia.
By BESHA RODELL
The Australian city’s plan to modernize the Queen Victoria Market has drawn fire from residents who fear the loss of its antique charm.

Australia Makes Riesling Its Own
By ERIC ASIMOV
What makes a grape that flourishes in wine regions around the globe distinctive in this part of the world?

Food

Hot Links and Red Drinks: The Rich Food Tradition of Juneteenth


Red is a symbol of perseverance, making this strawberry slab pie ideal for a Juneteenth gathering.
By NICOLE TAYLOR
The holiday, which celebrates the abolition of slavery in the United States, is an occasion to gather and eat.
Recipe: Strawberry Slab Pie

CITY KITCHEN
A Juicy Tenderloin, a Pesto Swirl


Cook the roast over hot coals or, on a rainy day, use a stovetop grill and then finish it in the oven.
By DAVID TANIS
For many, a summer gathering means meat on the grill. Here’s an elegant way to do it.
Recipe: Beef Tenderloin Stuffed With Herb Pesto

A GOOD APPETITE
The Simplest Shortbread You Can Bake
By MELISSA CLARK
Homemade shortbread is a cinch to master and makes a wonderful counterpart to soft summer fruit.
Recipe: Shortbread, 10 Ways
Not to quibble, but I like to add a small amount of rice flour and a pinch of baking powder...

EAT
How Did I Not Know About Pork Gyros?


Pork gyro.
By SAM SIFTON
Discovering a classic, and common, Greek favorite in an unexpected place.
Recipe: Pork Gyros

What to Cook Tonight
Pork gyro.
By SAM SIFTON
Pork gyros seem like a project — but they’re not. Cheat a little, and get them on the table soon.

Summer Cocktail Fun in a Pineapple Shaker


A shaker for festive occasions.
By FLORENCE FABRICANT
A symbol of hospitality has been repurposed as a gleaming vessel for summer drinks.

SUMMER READING
Lemon White Pizza, Smothered Pork Chops, Pea Guacamole: 10 Takes on What to Cook This Summer
By JENNY ROSENSTRACH
The best of this spring’s cookbooks remind us of the meaning and value of home-cooked meals.
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