Poke — pieces of raw fish seasoned with a few strong ingredients — wouldn’t exist without ancient Hawaiians’ reverence for the ocean. Here, the “lunatic” poke, left, and a pake (Chinese) poke at Ahi Assassins in Moiliili.
Clabbered cottage cheese at Cowgirl Creamery’s Sidekick Cafe at the Ferry Building in San Francisco.
Allen Katz, a founder of New York Distilling Company, in Brooklyn, above the copper still where its gin is made.
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 Marshall Point Lighthouse in Port Clyde, Me. Port Clyde Fresh Catch, a seafood distributor, has been relying heavily on crab since regulators decided last month to bar shrimping for a fifth year.
Antoine Bootz for The New York Times
A cod’s brain, lips and eyes go into a pasta sauce.
Sasha Maslov for The New York Times
Cole Wilson for The New York Times
Tender braised duck, earthy lentils and an assortment of root vegetables make for a warming winter meal.
The brownie hot fudge sundae with Virginia peanuts at Pig Bleecker comes with the obligatory cherry on top.
Vanilla-poached rhubarb stalks, set crosswise across the top of the batter, make this poundcake a true beauty.
The videos mine a vast gastronomy archive, which includes a 1611 book by Francisco Martínez Montiño.
Give the classic brownie a sophisticated update with caramel and a sprinkle of sea salt.
“Mozza at Home”
by Nancy Silverton
with Carolynn Carreño
(Knopf, $35, Oct. 25)
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