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.
Halved cherry tomatoes and fresh basil finish off this summery take on spaghetti and clams.
Clabbered cottage cheese at Cowgirl Creamery’s Sidekick Cafe at the Ferry Building in San Francisco.
Ready in a half-hour or so, this minestrone brims with summer vegetables.
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 with orzo and mustard greens.
This chicken Milanese, lighter than pork and veal versions, gets a hit of umami from Parmesan in the breading.
At the Amor y Amargo: the Diamonds and Guns cocktail, with vermouth, genever and celery bitters.
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.
Alain Ducasse is the subject of Gilles de Maistre's latest film.
Jarred red curry paste serves as a building block for this noodle and vegetable dish.
Leslie B. Vosshall with her compost pail in her Upper West Side apartment.
Put tomatoes, zucchini and squash to good use in this summer gratin.
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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