Sausage with chard and rhubarb.
Cheddar cream and salsa verde give these potato hot cakes with fried eggs a tangy flavor.
Ready in a half-hour or so, this minestrone brims with summer vegetables.
In this hearty, warming stew, golden-brown onions melt into a soft-textured sauce for brawny cubes of beef.
This potato-pasta soup is an example of Italy’s bare-cupboard cuisine.
Eduardo Corona, center, is a bartender at El Traguito, a bar below the Museo del Ron in Santiago de Cuba.
At this church supper in Georgia in 1951, the tables were laden with the donations of many.
Rafal Gerszak for The New York Times
Roasting pork chops and brussels sprouts together (but on separate sheet pans) under high heat ensures evenly golden results.
Daniel Krieger for The New York Times
Some patrons, unlike the reporter, line up for brisket at Arthur Bryant’s barbecue, in Kansas City, Mo.
Mark Strausman, the longtime chef at Freds at Barneys New York. He has written a new cookbook, with Susan Littlefield, that recounts the restaurant’s celebrity-studded history.
Peas, pancetta and green garlic shoots make this pasta dish a spring favorite in the making.
“Mozza at Home”
by Nancy Silverton
with Carolynn Carreño
(Knopf, $35, Oct. 25)
At the new version of Noma, in Copenhagen, sea-snail broth is meant to be sipped from a shell with pickled flowers around the lip.
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