The Supermarket Cafeteria That Major League Baseball Players Love
By JAMES WAGNER
A Seder Feast in Provence, With Roots in Ancient Rome
There has been a strong Jewish presence in the region since ancient times, and kosher tradition is reflected in recipes for the Passover feast.
By JOAN NATHAN
Recipes:
Provençal Veal Breast Stuffed With Swiss Chard |
Provençal Haroseth for PassoverGermans First? A Food Bank Bars Migrants, Setting Off a Storm Chancellor Angela Merkel says, “You shouldn’t categorize people like this.” But Germans call the man who runs the food bank a “people’s hero.”
By KATRIN BENNHOLD
How to Enjoy Fine Dining on a Fast Food BudgetGo on, treat yourself. We talked to financial and food experts alike for their tips to dine out on a dime.
By LIZZ SCHUMER
YESTERDAY IN STYLES
2005: When Two Guys Splitting a Bottle of Wine Became a ‘Man Date’The former Times reporter Jennifer 8. Lee looks back on her story about the tangle of anxieties that some straight men experienced before a dinner or movie out with a buddy.
By ALEX WILLIAMS
PEOPLE, PLACES AND THINGS
A Cultural Compendium of What’s NewLush tapestries from Loewe, modern bungalows in Portugal — and more.
Harassment and Tipping in Restaurants: Your StoriesBy Catrin Einhorn and Zach Wichter
QUEBEC ROAD TRIP
The Meal Began With a Foie Gras Cake. It Ended With Snow and Maple Syrup.
How to unlock Quebec’s identity? One way is through its food, Dan Bilefsky finds.
By DAN BILEFSKY
AUSTRALIA FARE
Mesmerizing Thai Boat Noodles in a Melbourne Parking Garage
Soi 38 is a colorful nook of a restaurant churning out classic Thai street food.
By BESHA RODELL
Boat Noodles in a Parking GarageSoi 38 in Melbourne serves Thai street food in a small, colorful space.
An Outpost of Southern Cuisine in the Pacific Northwest
JuneBaby in Seattle focuses on the home cooking of black Southerners, like braised oxtails and crunchy fried pigs’ ears.
By PETE WELLS
BITES
A Restaurant That Marries Seattle Ingredients to Southern CuisineThe cuisine at JuneBaby, which opened in the spring of 2017, is at once homey and familiar, yet refined and upscale — and offers a history lesson of sorts.
By CATHERINE M. ALLCHIN
Thanks for Not Sharing! My Fine Dining Isn’t Your Fork Orgy A writer examines the trend of small plates at restaurants, and why it leaves him hungry for the old ways.
By ALEX WILLIAMS
Food In This Corner of Maryland, Holidays Mean a Stuffed Ham
It’s a lot of work, but this traditional dish remains one of America’s most regional, and revered, specialties.
By KIM SEVERSON
Recipe:
Stuffed Ham, Southern Maryland-Style Rice, Coming Off the Sidelines, Becomes a Centerpiece
Yotam Ottolenghi transforms plain rice into creative, alluring, seasonless vegetarian dishes
By YOTAM OTTOLENGHI
Recipes:
Spiced Maqluba With Tomatoes and Tahini Sauce |
Turmeric Rice With TomatoesA GOOD APPETITE
Yes, Adults Can Have Chocolate for Breakfast. Really.
By MELISSA CLARK
Recipe:
Brown-Butter Chocolate OatmealCITY KITCHEN
Bouncy Noodles, Bright Greens, Quick Broth: A Perfect Bowl
By DAVID TANIS
Recipe:
Mushroom Udon Noodle BowlWHAT TO COOK
Stuffed Ham!Cook a a southern Maryland specialty, or a no-recipe recipe for fish fillets with ginger, scallions and soy.
By SAM SIFTON
EAT
The Comfort in Stockpiling Dried Beans
Legumes are a handy standby for thrifty home-cooked meals.
By TEJAL RAO
Recipe:
Beans and Garlic Toast in BrothFRONT BURNER
A Straight Line to Kitchen UtensilsA new set of cooking tools is among the recent wave of direct-to-consumer offerings.
FRONT BURNER
Chocolate Coffee Beans With a StoryA chocolate-covered and cocoa-dusted confection helps tell the tale of a man trying to revive the coffee trade in Yemen.
By FLORENCE FABRICANT
WHAT TO COOK
Breakfast for DinnerAlison Roman’s new recipe for simplified chilaquiles makes for the best kind of meal: fast, and super flavorful.
By SAM SIFTON
WHAT TO COOK
What to Cook This WeekIn these cold, dark days before spring, make some buttermilk fried chicken, and pair it with waffles, or a perfectly Sundayish chicken potpie.
By SAM SIFTON
Review: In ‘Ramen Heads,’ a Noodle Chef Gets Tangled Up in His JobThis documentary centers on Osamu Tomita, who is famous in Japan for his ramen, and watches him and others preparing the dish for dedicated customers.
By KEN JAWOROWSKI
ON DESSERT
A Simple Lemon Tart With Sensuous Surprises
Slow to melt in the mouth yet carrying a bold flavor, this dessert will pull you in with its sly power.
By DORIE GREENSPAN
Recipe:
Whole Lemon Tart |
Sweet Tart CrustSPIRITS OF THE TIMES
Does Blended Scotch Still Have a Place in the Modern Bar?
By ERIC ASIMOV
Recipe:
Scotch-Orange Bread PuddingAn Unholy Fight Over a Saintly Beer
One of the world’s best brews is also one of the rarest: It can only be purchased at a Trappist monastery in Belgium. Until a Dutch supermarket intervened, that is.
By ILIANA MAGRA
TRILOBITES
Something’s Brewing in the Lab: Beer Without Hops
Growing the small, green flowers is resource-intensive, and farmers can’t keep up. So scientists engineered yeast to produce the bitter, citrusy, flavor in beer.
By DOUGLAS QUENQUA
Review: In ‘Our Blood Is Wine,’ Raising Glasses to Tradition in an Ex-Soviet StateA sommelier and a director travel through Georgia learning about an ancient winemaking process and meeting some real stars: the vintners.
By JEANNETTE CATSOULIS
FRONT BURNER
Before There Was Gin, There Was Genever
The Dutch spirits company Bols is bringing back a centuries-old recipe for genever as it works to revive the ancestor of gin.
By FLORENCE FABRICANT
PURSUITS
In Spanish Basque Country, Sampling Cider and an Ancient Ritual
“Here, cider is not just an alcoholic beverage. It’s a way of life.”
By JASON WILSON
