The brownie hot fudge sundae with Virginia peanuts at Pig Bleecker comes with the obligatory cherry on top.
Row 7 Seed Company aims to connect plant breeders with restaurant chefs as they develop new varieties of vegetables, in some cases sending chefs a range of trials to taste test, as with this squash.
Peaches HotHouse extra hot chicken.
Some patrons, unlike the reporter, line up for brisket at Arthur Bryant’s barbecue, in Kansas City, Mo.
Downstairs kitchen, upstairs dining room. At Craft, the employees called runners run a lot.
Trimming artichokes is a time-consuming process and can seem wasteful, but the payoff is big.
“Land of Fish and Rice”
by Fuchsia Dunlop
(W.W. Norton, $35, Oct. 18)
Brisket ramen at Kemuri Tatsu-ya, a “Texas izakaya” in Austin, Tex. The dish was an early attempt by Kemuri’s chefs and owners, Takuya Matsumoto and Tatsu Aikawa, to create a hybrid Japanese-Texan cuisine.
An Rong Xu for The New York Times
Arnaud Dissais, the head bartender at Daniel, preparing a Haiku, composed of the Japanese whiskey Hibiki, plum sake and Peychaud’s bitters, with rose petal jam and Amaro Montenegro.
This chicken Milanese, lighter than pork and veal versions, gets a hit of umami from Parmesan in the breading.
The celebrity chef Mario Batali at a charity awards dinner in April 2017. In December, he stepped away from day-to-day operations of his businesses after reports that he sexually harassed women.
Chefs and home cooks ferment a wide range of vinegars that are prized in kitchens, like this pear vinegar made by Misti Norris, a Dallas chef.
Meaty mushrooms and sautéed leeks are tucked under a cover of mashed potatoes and bread crumbs in this pie without a pastry,
Expediters, like Rebecca Raben at Blue Hill at Stone Barns, are crucial to fast-paced kitchens, organizing the data from a constant stream of tickets that notify the kitchen what food to send out to which diners.
A mix of whole-wheat flour, cornmeal and oats gives these pancakes an appealing earthiness.
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