James Beard Foundation Makes Changes to Diversify Its AwardsJames Beard Foundation medals bear the likeness of their namesake chef.
By Kim Severson
COOKBOOKS
The 19 Best Cookbooks of Fall 2018
By The New York Times
TAIWAN DISPATCH
In Italy, ‘Al Dente’ Is Prized. In Taiwan, It’s All About Food That’s ‘Q.’Taiwanese tapioca for sale at the Lehua Night Market in Taipei. It has the prized “Q” texture of Taiwanese food.
By Amy Qin
The Joy of Cooking for OneCooking for yourself can be even better — more delicious, practical and creative — than cooking for a crowd.
The chef Anita Lo, who ran Annisa in the West Village for 17 years, has written a joyful, practical cookbook about cooking for one.
By Tejal Rao
CRITIC’S NOTEBOOK: AUSTRALIA FARE
Has Australia Abandoned the Salad Sandwich?The once-ubiquitous lunch item’s prominence has dwindled, and it deserves more respect.
Once a stalwart of Australian school lunches and milk bars and sandwich shops and cafes, the salad sandwich was unavoidable for decades. CreditCreditPetrina Tinslay for The New York Times
By Besha Rodell
TRAVEL TIPS
How to Actually Eat Like a Local While TravelingEveryone says you should follow the lead of locals when traveling, but actual suggestions on how to do that tend to be vague. Here are our tips.
An Indian Food Writer Breaks Free From TraditionIn his deeply personal debut cookbook, “Season,” Nik Sharma tells his story as a gay immigrant reconciling his past and present.
Nik Sharma walking through his neighborhood in Oakland, Calif. His new cookbook, “Season,” chronicles his journey from his childhood in Mumbai, India, to his current life in California.
By Mayukh Sen
A GOOD APPETITE
A Pasta as Versatile and Reliable as Your PantryMost pantry pastas aren’t as interesting as the larders they come from. This is an exception.
Make the most of your pantry with this recipe for spaghetti with caramelized onions, chile and herbs.
By Melissa Clark
Recipe:
Spicy Spaghetti With Caramelized Onions and HerbsCITY KITCHEN
A Delicate Treatment for a Just-as-Delicate FishMild and sweet-tasting flounder and other flatfish benefit from a quick brown-butter sauce.
Ready in minutes, this pan-seared flounder with a brown-butter sauce is finished with parsley and tarragon.
By David Tanis
Recipe:
Flounder With Brown Butter, Lemon and TarragonWINE SCHOOL
Morgon, in All Its Gorgeous ComplexityBy Eric Asimov
WINE SCHOOL
A French Bistro Favorite to Drink This MonthBy Eric Asimov
THE POUR
The Sommelier Finds Room to BreatheThe stresses and demands of restaurant work eventually compel many, like Patrick Cappiello, to seek out other careers in wine.
Like the sommelier’s job, making wine can be laborious. But the hours are usually better.
By Eric Asimov
Bottle of Whisky Sells for a Record $1.1 Million
The Macallan Valerio Adami 1926 is “one of the rarest and most desirable bottles ever produced,” according to a specialist at Bonhams, the auction house in Scotland that made the sale.
By Anna Schaverien
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