A lifeline for many Mexican immigrants in El Paso is reopening its dining room after a pandemic pivot to takeout. nyti.ms/3xjTZp4

At Stony Hill in Napa Valley, a new team is making important changes while embracing its history and style of wines. nyti.ms/3jF4BHd

More than a dozen recipes ideas worth sharing at your Passover table. nyti.ms/3jJJLWY

For brunch cocktail inspiration, look no further than your favorite aperitifs. nyti.ms/3KKS7K5

A vivacious weeknight dinner that takes full advantage of sweet, overwintered leeks and mild fish fillets. nyti.ms/3EhZ4zK

“Bread baking can seem intimidating but I think the pandemic actually proved that it’s not because we had a whole nation of people making sourdough. But sweet bread also is really straightforward and simple.” Our latest YouTube video is live: nyti.ms/36gNWGK

Straightforward Easter brunch recipes for every kind of home cook. nyti.ms/37SJlLg

Turn any vegetable into pasta sauce for an easy, satisfying meal. nyti.ms/3Ocqtb1

Matt Horn has established his West Oakland barbecue restaurant in a neighborhood with a rich history of barbecue. nyti.ms/3xzYkEK

Wars overseas hit home for Afghan restaurateurs in the D.M.V. nyti.ms/3EogACq

Grape dumplings have been a favorite among various southeastern Native tribes for centuries. The tender dumplings are coated by a warm, deeply purple sauce that explodes with an uncommon grapiness. nyti.ms/380sR3O

Rolo’s in Ridgewood looks like the kind of Queens corner tavern where you’d come for wings and a pint while watching the Mets. But, Pete Wells writes, it has an unusually high-powered kitchen. nyti.ms/3jOgOtg

As climate change accelerates, can we make smarter choices about the food we buy and how we cook it? Join our food journalists Kim Severson and @melissaclark in a live conversation with Vanessa García Polanco, MS of @youngfarmers. DM your questions to New York Times Events. x.com/i/spaces/1zkjz…

I’ve been working on this recipe for MONTHS Which is why i’m so thrilled to finally share it w/ you. Think: Artichoke Pizza in lasagna form (heavy on the béchamel). My latest for NYT Food cooking.nytimes.com/recipes/102314…

Corsican reds offer a case study in identity. nyti.ms/3vzAV3N

The Mâconnais: White Burgundy without the price tag. How are the wines? nyti.ms/3MkojEn

Are you still constantly stirring your risotto? It’s time to stop. nyti.ms/3k3IlXI

“It’s a pretty classic fried chicken sandwich, but it’s got verve from pickles used two ways.” Our latest YouTube video is live: nyti.ms/3vGDZvb

This is how you make the best scrambled eggs. nyti.ms/36GHmtx

You can make pancakes from scratch in about as much time as it takes to make toast 🥞 nyti.ms/3K4hW6I