Spicy ginger pork noodles with bok choy.
Cezin Nottaway, an Algonquin who runs a catering business, smokes moose meat using a method she learned from her grandmothers. She is part of a rising generation of Indigenous cooks and scholars trying to preserve and spread the food culture of their ancestors.
Put tomatoes, zucchini and squash to good use in this summer gratin.
The Marrow's ginger stout cake.
Priya Chandra and Imam Khalid Latif with their son, Kareem.
Lobio, a traditional dish from Georgia, combines red beans with browned and raw onions, garlic and herbs.
Korai Kitchen, in Jersey City, serves lunch and dinner buffet-style. Clockwise from top left, begun bhortha (eggplant mash), khichuri, aloo bhortha (potato mash) and begun bhaja (fried eggplant).
Sasha Maslov for The New York Times
OZERI PRO It sells for about $20, is easy to use and thoroughly accurate.
At this church supper in Georgia in 1951, the tables were laden with the donations of many.
Scott Blackwell and Ann Marshall, owners of High Wire Distilling Co. in Charleston, S.C., inspect a field of Jimmy Red corn, which they will use to make one of their terroir-specific bourbons.
Poached chicken, fresh tarragon and buttery pecans elevate the classic chicken salad.
Sweet potato hummingbird cake by Ashley Christensen.
Gwen, in Los Angeles, uses an Uruguayan-style braseiro (rear), an open metal basket for burning logs to embers. On the grill is a rib-eye dry-aged for 80 days.
The prolific musician and composer Ryuichi Sakamoto at Kajitsu, a Manhattan restaurant where he created the music playlist.
Alain Ducasse is the subject of Gilles de Maistre's latest film.
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