lsanderson | Food! Glorious Food!

The Death and Rebirth of the Duncan Grapefruit

By DAVID MARGOLICK

Americans Ate 19% Less Beef From ’05 to ’14, Report Says
By STEPHANIE STROM

Chefs Struggle Over Whether to Serve Up Politics
By KIM SEVERSON

Wine Bar Sues Trump and Hotel, Claiming Illegal Advantage
By NIRAJ CHOKSHI

Israel’s Rich Culinary Legacy Revealed in a New Film
Front Burner
By FLORENCE FABRICANT

Tips From an Ambassador for Israeli Cuisine
By DAN SALTZSTEIN

Honey, Please Pick Up Some Grilled Tilapia at the Gas Station
By BRYAN MILLER

The Verdant Food of Iran Entices at Persian New Year

By SAMIN NOSRAT
Recipes: Herbed Rice With Tahdig | Fish Stuffed With Herbs, Walnuts and Pomegranate | Herb and Radish Salad With Feta and Walnuts

The Secret That Brings These Pancakes to Life

Eat
By TEJAL RAO
Recipe: Cast-Iron Sourdough Pancakes

Beef Barley Soup Lightens Up
A Good Appetite
By MELISSA CLARK
Recipe: Beef Barley Soup With Lemon

How Cooking Dinner Can Be a Dance
A Good Appetite
By MELISSA CLARK
Recipes: Coriander-Seed Chicken With Caramelized Brussels Sprouts | Lemony Pasta With Chickpeas and Parsley

Rediscovering Black Bean Soup

By JULIA MOSKIN
Recipe: Best Black Bean Soup

Her Memory Fading, Paula Wolfert Fights Back With Food

By KIM SEVERSON

“What am I going to do, cry about it?” Ms. Wolfert said in an interview at her home this month, the slap of her Brooklyn accent still sharp. After all, she points out, her first husband left her in Morocco with two small children and $2,000: “I cried for 20 minutes and I thought, ‘This isn’t going to do any good.’”

Recipes: Oven-Steamed Salmon | Cracked Green Olive, Walnut and Pomegranate Relish

Paula Wolfert’s World