Chicago Chain Kept Other Hawaiian Restaurants From Using ‘Aloha Poke’ Name
A Chicago-based poke chain sent cease-and-desist letters to other restaurants using “Aloha Poke” in their names.
By Jacey Fortin
The Freshest Ideas Are in Small Grocery Stores
As big supermarkets struggle, a new crop of local groceries are innovating to serve niche audiences and advance social causes.
By Kim Severson
What Is a Genetically Modified Crop? A European Ruling Sows Confusion
In Europe, plants created with gene-editing technologies will be stringently regulated as G.M.O.’s. But older crops whose DNA has been altered will be left alone.
By Carl Zimmer
HEADS UP
Madrid Chefs Rethink the City’s Classic Cuisine
A strong contingent of rising culinary stars has emerged in the Spanish capital, adding a needed dose of personality to Madrid’s contemporary dining scene.

Triciclo is among a fresh crop of restaurants in the Spanish capital.
By Paola Singer
WHAT TO COOK
Peak Avocado

Breakfast salad.
By Sam Sifton
CITY KITCHEN
Not Your Childhood Chicken Salad
Paired with a miso dressing, this take on the classic is a far cry from those cafeteria versions, plopped on plates with an ice cream scoop.

This summery dish of chicken with miso dressing makes for a delightful cold lunch or supper.
By David Tanis
Recipe: Sesame-Miso Chicken Salad
A GOOD APPETITE
A Pizza That Lets the Mozzarella Shine
A pie as you may know it, it’s not. But good things happen when torn chunks of fresh buffalo mozzarella meet roasted eggplant.

This roasted eggplant pizza is topped with chunks of buffalo mozzarella, which soften with the pie’s residual heat.
By Melissa Clark
Recipe: Roasted Eggplant and Buffalo Mozzarella Pizza
FRONT BURNER
A Mild-Mannered, but Sophisticated Midwestern Cheese
Roth Monroe is creamy, with fruity notes that would pair nicely with a glass of Sauternes.

This cheese is named after the town where it is made.
By Florence Fabricant
Meet Caulilini, a Lacy New Cauliflower
This new vegetable has stems like broccoli and florets that are lacier than cauliflower florets.

By Florence Fabricant
Deep in the Birthplace of Cuban Rum and the Daiquiri
Far from the tourists in Havana lies Santiago de Cuba. There, rum became a refined drink, and its signature cocktail still thrills.

Eduardo Corona, center, is a bartender at El Traguito, a bar below the Museo del Ron in Santiago de Cuba.
By Clay Risen
Recipe: Santiago-Style Daiquiri
A Lesser Known Wine of Sicily Benefits From Globalization
By Eric Asimov
WINE SCHOOL
3 American Rieslings to Drink Right Now

By Eric Asimov
TRENDING
Four Wineries Bringing New Energy and New Design to Napa Valley
These new wineries are shaking up the tourist scene in Napa Valley, with interesting spaces, intimate experiences, and an emphasis on dining and culture.

The wine tasting lounge at The Prisoner Wine Company, newly renovated and appointed in modern, contemporary décor by architect Matt Hollis.
By Shivani Vora
A Chicago-based poke chain sent cease-and-desist letters to other restaurants using “Aloha Poke” in their names.
By Jacey Fortin
The Freshest Ideas Are in Small Grocery Stores
As big supermarkets struggle, a new crop of local groceries are innovating to serve niche audiences and advance social causes.
By Kim Severson
What Is a Genetically Modified Crop? A European Ruling Sows Confusion
In Europe, plants created with gene-editing technologies will be stringently regulated as G.M.O.’s. But older crops whose DNA has been altered will be left alone.
By Carl Zimmer
HEADS UP
Madrid Chefs Rethink the City’s Classic Cuisine
A strong contingent of rising culinary stars has emerged in the Spanish capital, adding a needed dose of personality to Madrid’s contemporary dining scene.

Triciclo is among a fresh crop of restaurants in the Spanish capital.
By Paola Singer
WHAT TO COOK
Peak Avocado

Breakfast salad.
By Sam Sifton
FYI: But on another note, the USDA also informs us that consumption of avocados has skyrocketed since 2000, from two pounds per person to seven pounds per person. Needless to say, the explanation for this is no mystery at all: avocados are delicious and everyone should eat more of them. Why Did We All Start Eating More Vegetable Oil When George Bush Was Elected President?
KEVIN DRUM
CITY KITCHEN
Not Your Childhood Chicken Salad
Paired with a miso dressing, this take on the classic is a far cry from those cafeteria versions, plopped on plates with an ice cream scoop.

This summery dish of chicken with miso dressing makes for a delightful cold lunch or supper.
By David Tanis
Recipe: Sesame-Miso Chicken Salad
A GOOD APPETITE
A Pizza That Lets the Mozzarella Shine
A pie as you may know it, it’s not. But good things happen when torn chunks of fresh buffalo mozzarella meet roasted eggplant.

This roasted eggplant pizza is topped with chunks of buffalo mozzarella, which soften with the pie’s residual heat.
By Melissa Clark
Recipe: Roasted Eggplant and Buffalo Mozzarella Pizza
FRONT BURNER
A Mild-Mannered, but Sophisticated Midwestern Cheese
Roth Monroe is creamy, with fruity notes that would pair nicely with a glass of Sauternes.

This cheese is named after the town where it is made.
By Florence Fabricant
Meet Caulilini, a Lacy New Cauliflower
This new vegetable has stems like broccoli and florets that are lacier than cauliflower florets.

By Florence Fabricant
Deep in the Birthplace of Cuban Rum and the Daiquiri
Far from the tourists in Havana lies Santiago de Cuba. There, rum became a refined drink, and its signature cocktail still thrills.

Eduardo Corona, center, is a bartender at El Traguito, a bar below the Museo del Ron in Santiago de Cuba.
By Clay Risen
Recipe: Santiago-Style Daiquiri
A Lesser Known Wine of Sicily Benefits From Globalization
By Eric Asimov
WINE SCHOOL
3 American Rieslings to Drink Right Now

By Eric Asimov
TRENDING
Four Wineries Bringing New Energy and New Design to Napa Valley
These new wineries are shaking up the tourist scene in Napa Valley, with interesting spaces, intimate experiences, and an emphasis on dining and culture.

The wine tasting lounge at The Prisoner Wine Company, newly renovated and appointed in modern, contemporary décor by architect Matt Hollis.
By Shivani Vora