Put tomatoes, zucchini and squash to good use in this summer gratin.
Melissa Coppel runs a school in Las Vegas that specializes in precise chocolate-making techniques, big flavors and colorful, intricate design.
A mix of whole-wheat flour, cornmeal and oats gives these pancakes an appealing earthiness.
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.
Mung bean cakes, left, and herbal jelly with taro balls are among the treats at Meet Fresh.
Peas, pancetta and green garlic shoots make this pasta dish a spring favorite in the making.
This potato-pasta soup is an example of Italy’s bare-cupboard cuisine.
Bareburger’s packaging advertises the food as organic — but for its beef burger, the restaurants have used both 100-percent organic beef and a blend from Pat LaFrieda that’s only 75- to 80-percent organic. The company says that for now, it is serving only the all-organic beef.
The classic banh mi contains pâté, ham and roasted pork, but miniature pan-fried crab cakes are a clever twist on the original.
Korai Kitchen, in Jersey City, serves lunch and dinner buffet-style. Clockwise from top left, begun bhortha (eggplant mash), khichuri, aloo bhortha (potato mash) and begun bhaja (fried eggplant).
Meaty mushrooms and sautéed leeks are tucked under a cover of mashed potatoes and bread crumbs in this pie without a pastry,
Lighter than the usual sandwich, these BLT tacos let the crispiness of bacon and the lettuce shine through against juicy, colorful tomatoes and spicy mayonnaise.
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