The chef Eddie Hernandez, a former rock musician who is fond of blue jeans, at an Atlanta branch of Taqueria del Sol, the small chain he owns with Mike Klank.
Evan Sung for The New York Times
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.
Ram Badan Singh has sold newspapers on the corner of Central Park West and 86th Street for over three decades.
Ready in a half-hour or so, this minestrone brims with summer vegetables.
The celebrity chef Mario Batali speaking at a benefit for Teens for Food Justice at his restaurant La Sirena in November. In news reports the next month, several women described a decades-long pattern of abusive behavior in his empire.
Gabriela Herman for The New York Times
Baku fish kebabs from “Taste of Persia.”
Lukas Volger’s roasted vegetable bibimbap.
Sausage with chard and rhubarb.
At the American Enterprise Institute, a conservative think tank in Washington, employees get a free buffet of dishes like prime rib, crab cakes and housemade beignets.
Peas, pancetta and green garlic shoots make this pasta dish a spring favorite in the making.
Charlie Bird's farro salad.
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 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.
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