Antoine Bootz for The New York Times
Jarred red curry paste serves as a building block for this noodle and vegetable dish.
Lighter than the usual sandwich, these BLT tacos let the crispiness of bacon and the lettuce shine through against juicy, colorful tomatoes and spicy mayonnaise.
The brownie hot fudge sundae with Virginia peanuts at Pig Bleecker comes with the obligatory cherry on top.
The videos mine a vast gastronomy archive, which includes a 1611 book by Francisco Martínez Montiño.
Vanilla-poached rhubarb stalks, set crosswise across the top of the batter, make this poundcake a true beauty.
Halved cherry tomatoes and fresh basil finish off this summery take on spaghetti and clams.
Annie Novak in her apartment in Brooklyn, a few blocks away from where she grows hundreds of chiles at Eagle Street Rooftop Farm in Greenpoint.
Perhaps the best oven-roasted ribs you’ll ever make. Finish the ribs on a grill for extra smoky flavor.
Employees at work at Taco Bamba Taqueria in Falls Church, Va., where business is robust and staff is in short supply.
Evan Sung for The New York Times
In this hearty, warming stew, golden-brown onions melt into a soft-textured sauce for brawny cubes of beef.
This seafood stew takes cues from pozole verde, swapping fresh corn for the hominy.
The prolific musician and composer Ryuichi Sakamoto at Kajitsu, a Manhattan restaurant where he created the music playlist.
Chantal Tseng, the bartender at the Reading Room in Washington, where nearly half the drinks on the menu are low in alcohol.
Downstairs kitchen, upstairs dining room. At Craft, the employees called runners run a lot.
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