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The Humble Potato Is Exalted in the Mountains of Peru

The Humble Potato Is Exalted in the Mountains of Peru

Nazario Quispe Amao, an agriculturist, planting potatoes on the outskirts of Chahuaytire, a mountain village in southern Peru. Potatoes were domesticated in the Andes more than 10,000 years ago.

An Especially Summery Take on Spaghetti and Clams

An Especially Summery Take on Spaghetti and Clams

Halved cherry tomatoes and fresh basil finish off this summery take on spaghetti and clams.

Is America Ready to Love Cottage Cheese Again?

Is America Ready to Love Cottage Cheese Again?

Clabbered cottage cheese at Cowgirl Creamery’s Sidekick Cafe at the Ferry Building in San Francisco.

A Soup for All Seasons (Even Summer)

A Soup for All Seasons (Even Summer)

Ready in a half-hour or so, this minestrone brims with summer vegetables.

How to Fit All of Asia (and a Food Cart) Into a Museum Cafe?

How to Fit All of Asia (and a Food Cart) Into a Museum Cafe?

The chef Deuki Hong (center) with Bin Chen (left) and Andrew Chau, the founders of Boba Guys, an artisanal bubble-tea chain. They are rethinking food at the Asian Art Museum in San Francisco, where the Taiwanese artist Hung Yi’s sculpture “Dragon Fortune” guards the front steps.

Chickpea Stew, Complex and Colorful, From Meager Beginnings

Chickpea Stew, Complex and Colorful, From Meager Beginnings

Chickpea stew with orzo and mustard greens.

Chicken Milanese Has Its Moment

Chicken Milanese Has Its Moment

This chicken Milanese, lighter than pork and veal versions, gets a hit of umami from Parmesan in the breading.

For Dry Tastes, an Aromatic Altar to Bitters

For Dry Tastes, an Aromatic Altar to Bitters

At the Amor y Amargo: the Diamonds and Guns cocktail, with vermouth, genever and celery bitters.

Can Liquor Have a Local Taste? They’re Banking on It

Can Liquor Have a Local Taste? They’re Banking on It

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.

Documentary Follows Alain Ducasse on a Quest for Perfection

Documentary Follows Alain Ducasse on a Quest for Perfection

Alain Ducasse is the subject of Gilles de Maistre's latest film.

The Secret to Better Thai Dishes May Already Be in Your Fridge

The Secret to Better Thai Dishes May Already Be in Your Fridge

Jarred red curry paste serves as a building block for this noodle and vegetable dish.

Nothing Smells Rotten in Leslie B. Vosshall’s Compost Pail

Nothing Smells Rotten in Leslie B. Vosshall’s Compost Pail

Leslie B. Vosshall with her compost pail in her Upper West Side apartment.

A Hotel Restaurant With Neighborhood-Hangout Appeal

A Hotel Restaurant With Neighborhood-Hangout Appeal

Andrew White for The New York Times

Building a Better Vegetable Gratin

Building a Better Vegetable Gratin

Put tomatoes, zucchini and squash to good use in this summer gratin.

Tokyo in Texas: Distinctive Japanese Food Is Thriving in Austin

Tokyo in Texas: Distinctive Japanese Food Is Thriving in Austin

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.


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