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    2. Learn to Make the Best Broccoli of Your Life (Really!)

      In the latest installment of her YouTube series, the cookbook author and chef Sohla El-Waylly will teach you how to maximize this popular, but sometimes divisive vegetable.

       By The New York Times

      CreditDavid Malosh for The New York Times. Food Stylist: Cyd Raftus McDowell.

    3. The French Don’t Snack. They Apéro.

      Rebekah Peppler shines a spotlight on a beloved French tradition that you can try at home.

       By Rebekah Peppler

      CreditLinda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich.

  1. Despite War, Ukrainian Wines Are Finding a Global Audience

    These bottles, reflecting thousands of years of winemaking history and a fresh wave of energy, are now arriving in the U.S.

     By Eric Asimov

    Sergiy Klimov, an author and ambassador for Ukrainian wines, in Kyiv. He says the history of winemaking in the region stretches back 6,000 years.
    CreditOksana Parafeniuk for The New York Times
    The Pour

  2. Pizza Boxes Finally Get Their Own Recycling Bin

    The Central Park Conservancy is testing a new receptacle — square, with a narrow slot — in an effort to keep trash under control.

     By Christina Morales

    The Central Park Conservancy is testing out a new recycling bin designed to easily fit cardboard pizza boxes. The group hopes it will alleviate some of the trash pileup in the park’s round canisters.
    CreditCentral Park Conservancy

  3. Jasper White, Chef Who Lifted New England Cuisine, Dies at 69

    At Restaurant Jasper in the North End of Boston, and later with a small chain of family-friendly seafood establishments, he focused relentlessly on regional ingredients.

     By Julia Moskin

    Jasper White in 2007 at his Summer Shack restaurant in Cambridge, Mass., one of three in a chain. His signature dish was pan-roasted lobster.
    CreditMatt Stone/MediaNews Group — Boston Herald, via Getty Images

  4. Does Your Dog Really Belong in This Restaurant?

    According to the New York City Department of Health and many diners with service dogs, the answer is no. But some dog owners can’t part with their pets.

     By Rachel Sugar

    A sign at Simple Loaf Bakehouse in Park Slope, Brooklyn.
    CreditEmon Hassan for The New York Times

  5. A Case Against a Top New York Restaurant Could Lower Barriers to Unions

    The National Labor Relations Board says the management at Lodi unlawfully fought a union drive. If the allegations are upheld, the board could force the company to bargain.

     By Priya Krishna

    Lodi was part of a major renovation of Rockefeller Center Plaza in 2021.
    CreditColin Clark for The New York Times

  1. How Long Does Chicken Last in the Fridge? Your Meat Expiration Date Questions, Answered

    Spoiler (no pun intended): It’s not as long as you think.

     By Kristen Miglore

    It turns out: Smell doesn’t always indicate whether a food carries illness-causing pathogens.
    CreditAl Barry/Three Lions/Getty Images

  2. A Recipe for Perfect Broiled Shrimp Every Time

    Cooking the tiny crustaceans on a sheet pan can be tricky. This vibrant dish, full of golden-edged zucchini, from Melissa Clark changes that.

     By Melissa Clark

    CreditLinda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich.
    A Good Appetite

  3. How Wild Rice Forecasts Climate Change

    Manoomin, a crop vital to the Indigenous peoples of the Upper Midwest, has been threatened in recent years. But careful stewardship is helping to bring it back.

     By Kevin Noble Maillard

    Manoomin, the “good berry,” as wild rice is known in Anishinaabemowin, an Indigenous language also known as Ojibwe.
    CreditKerri Brewer for The New York Times. Food Stylist: Spencer Richards.

  4. A Top Chef Winner Finds a New Italian Perch

    Harold Dieterle, the winner of the first season of “Top Chef,” is opening Il Totano in the West Village, Marsanne NYC serves Mediterranean food in a 150-seat space and more restaurant news.

     By Florence Fabricant

    Harold Dieterle, right, the executive chef of Il Totano, and Steven Lopin, the chef de cuisine.
    CreditJeenah Moon for The New York Times
    Off the Menu

  5. Fiery, Tingly Kung Pao Tofu

    More fast, flavorful dinners: miso-honey chicken and asparagus; roasted salmon with pea pesto; sheet-pan meatballs with tomatoes and broccoli.

     By Melissa Clark

    CreditKelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne.
    What to Cook

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  4. T 25

    The 25 Essential Pasta Dishes to Eat in Italy

    Two chefs, one cookbook author, a culinary historian and a food writer made a list of the country’s most delicious meals, from carbonara in Rome to ravioli in Campania.

    By Deborah Dunn, Vicky Bennison, Marianna Cerini, Robyn Eckhardt, Laurel Evans, Kristina Gill, Andrew Sean Greer, Lee Marshall, Elizabeth Minchilli, Marina O’Loughlin, Katie Parla, Rachel Roddy, Eric Sylvers, Laura May Todd and Enea Arienti

     
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  6. Chickpea Anxiety

    Recipes for when you have lots of chickpeas (brown-butter chickpeas, chana masala) or just a little (taverna salad).

    By Tanya Sichynsky

     
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  9. 36 Hours

    36 Hours on Minorca

    This slow-paced Spanish island offers a quieter and wilder retreat than its more touristy neighbors.

    By Yasmin Fahr

     
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