Poached chicken, fresh tarragon and buttery pecans elevate the classic chicken salad.
Coconut red curry with tofu.
Mike Wood, an owner of Su Salmon Co., and Israel Payton headed out with their nets into Cook Inlet outside Anchorage in July. They have managed to find red salmon in the worst fishing summer in memory, and have been swamped with orders from locals who couldn’t catch their own.
At the Amor y Amargo: the Diamonds and Guns cocktail, with vermouth, genever and celery bitters.
Opal Springs Water Company in Culver, Ore., bottles “raw water” — unfiltered, untreated, unsterilized spring water — for the start-up company Live Water.
The brothers Kimo and Kalani Mack, who hail from Oahu, moved to Salt Lake City and opened their restaurant, Mo’ Bettahs, with no experience, no business plan and only the money they had saved driving buses in Honolulu.
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
Jarred red curry paste serves as a building block for this noodle and vegetable dish.
Lady of the House is in Corktown, a historic neighborhood named by the Irish immigrants who settled there in the 19th century.
From left, three popcorns from Jessica Koslow of Sqirl in Los Angeles: a “cheesy” vegan popcorn, a coconut sugar caramel corn and a spicy pimento popcorn.
Bringing your lunch to work can be rewarding. Above, microwave mixed rice. Below, cold sesame noodles with crunchy vegetables.
Short ribs like the ones that the chef Marcus Samuelsson served to the Obamas at Red Rooster Harlem in 2011.
With its deep pork flavor, the country-style rib is ideal in slow-cooked winter dishes like this pork stew with pears and sweet potatoes.
Roasting pork chops and brussels sprouts together (but on separate sheet pans) under high heat ensures evenly golden results.
The Marrow's ginger stout cake.
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