Julian Niccolini, left, and Alex von Bidder, the managing partners behind the new Four Seasons, opening this month.
Dan Scinta making a drink at Bar Below Rye.
Daniel Krieger for The New York Times
The videos mine a vast gastronomy archive, which includes a 1611 book by Francisco Martínez Montiño.
Priya Chandra and Imam Khalid Latif with their son, Kareem.
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.
Bakers, take note: These are lemon-blueberry bars, not blueberry-lemon bars.
The chef Mario Batali, right, with his business partner, Joe Bastianich, in 2016. Since accusations of sexual harassment against Mr. Batali surfaced in December, Mr. Bastianich and his team have been working to part ways with the chef.
Poke — pieces of raw fish seasoned with a few strong ingredients — wouldn’t exist without ancient Hawaiians’ reverence for the ocean. Here, the “lunatic” poke, left, and a pake (Chinese) poke at Ahi Assassins in Moiliili.
Opal Springs Water Company in Culver, Ore., bottles “raw water” — unfiltered, untreated, unsterilized spring water — for the start-up company Live Water.
The cookbook author Sameen Rushdie prepares sabut raan, her family’s version of a whole roasted leg of lamb, at her home in London.
Trimming artichokes is a time-consuming process and can seem wasteful, but the payoff is big.
The artist Emilie Clark at home in New York University housing on Bleecker Street.
Sweetleaf, a cafe in Long Island City, Queens, has set aside a room for laptops. But one afternoon when all eight seats were filled, a customer went into another room and ripped away the wallpaper to get to an electrical outlet.
The former chef turned writer and TV host exposed the underbelly of restaurant culture and took viewers on far-flung culinary adventures with biting wit and a worldly outlook.
Shallots, garlic and herbed yogurt enhance this quick-braised cod.
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