Angie Mar, the chef and owner of the Beatrice Inn, closely examines a seafood plateau on its way out to the dining room.
Dan Scinta making a drink at Bar Below Rye.
This seafood stew takes cues from pozole verde, swapping fresh corn for the hominy.
Peas, pancetta and green garlic shoots make this pasta dish a spring favorite in the making.
Downstairs kitchen, upstairs dining room. At Craft, the employees called runners run a lot.
Halved cherry tomatoes and fresh basil finish off this summery take on spaghetti and clams.
Put tomatoes, zucchini and squash to good use in this summer gratin.
Vanilla-poached rhubarb stalks, set crosswise across the top of the batter, make this poundcake a true beauty.
The writer Davin de Kergommeaux at the Highlander Pub in Ottawa. His 2012 book, “Canadian Whisky: The Portable Expert,” was the first serious guide to the product in decades, and interest was scant. “I was very much a voice in the wilderness,” he said.
Coconut red curry with tofu.
Butter's roasted pork chops with shiitake mushrooms.
“Mozza at Home”
by Nancy Silverton
with Carolynn Carreño
(Knopf, $35, Oct. 25)
Dolester Miles, who was named Outstanding Pastry Chef by the James Beard Foundation in May, has worked for more than 30 years at the Highlands Bar & Grill in Birmingham, Ala.
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.
Daniel Krieger for The New York Times
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