With a Sniff and a Signal, These Dogs Hunt Down Threats to Bees
In Maryland, a state employee is training dogs to inspect hives for harmful bacteria — a crucial job as honeybees are sent around the country to pollinate crops.
Highlights
Highlights
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Photo CreditAndrew Mangum for The New York Times -
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Photo CreditDaniel Krieger for The New York Times Restaurant Review
The Restaurant That Became Japan’s Unofficial Ambassador
Since 1963, Restaurant Nippon in Midtown has used its décor and its cooking to make a case for the Japanese way.
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Photo CreditJohn Taggart for The New York Times In the Shadow of the Blueberry Titans, Smaller Growers Thrive
The cultivated blueberry was born in South Jersey, and today its heirloom descendants can still be found on little farms sprinkled among the big producers.
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Photo CreditCaitlin Ochs for The New York Times Off the Menu
An Outdoor Outpost of Tulum, in Hudson Square
Gitano NYC arrives for the summer; Persian food finds a Brooklyn perch; and other restaurant news.
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Photo CreditAdam Amengual for The New York Times Grilling Turns Back to an Ancient Fuel: Wood
High-end chefs and home cooks alike are forsaking gas and charcoal for the intense heat and fragrant smoke of a traditional wood fire.
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A Good Appetite
Photo CreditAndrew Scrivani for The New York Times The Perfect Pie for Less-Than-Perfect Berries
Raspberries get squished on the way back from the farmers’ market? Throw them into a pie with juicy peaches.
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City Kitchen
Photo CreditKarsten Moran for The New York Times A Cheeseburger That Brings the Summer Heat
The addition of New Mexican green chiles elevates a Fourth of July classic.
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Wine School
Photo CreditSerge Bloch The Aligoté Defense Rests
A single bad experience, or reading boilerplate wine wisdom, can forever color a point of view. But before dismissing wines like aligoté, try them.
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Hungry City
Photo CreditCaitlin Ochs for The New York Times At Makina Cafe, Ethiopian Takeaway With Buoyant Injera
The chef of the bright yellow food truck hopes to turn the food of her childhood into an American staple.
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Eat
Photo CreditGentl and Hyers for The New York Times Wedge Salads Don’t Need Gussying, Just the Proper Assembly
The familiar pleasures of crisp lettuce dripping with fat and crunch.
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Photo CreditJason Henry for The New York Times Is America Ready to Love Cottage Cheese Again?
After languishing in yogurt’s shadow for decades, cottage cheese is back, sporting new flavors and small-batch appeal.
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The Upshot
Photo CreditJason Henry for The New York Times San Francisco Restaurants Can’t Afford Waiters. So They’re Putting Diners to Work.
The city offers a case study of how high housing costs alter the economics of everything else, including restaurant service.
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Photo CreditGeorge Etheredge for The New York Times From Brewery to Bakery: A Flour That Fights Waste
A Brooklyn start-up, Rise Products, is using grain tossed out by craft breweries to make flour that’s showing up in high-end kitchens.
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Front Burner
Photo CreditBenjamin Norman for The New York Times A Simple Way to Settle a Great Debate
The chef Bill Telepan pays tribute to two styles of lobster roll outside Oceana restaurant in Midtown.
