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).
Opal Springs Water Company in Culver, Ore., bottles “raw water” — unfiltered, untreated, unsterilized spring water — for the start-up company Live Water.
The classic banh mi contains pâté, ham and roasted pork, but miniature pan-fried crab cakes are a clever twist on the original.
Shallots, garlic and herbed yogurt enhance this quick-braised cod.
Whole grains can be versatile role players, especially in salads. Three that work particularly well this time of year are, from left, cooked millet, puffed rice and cooked farro.
Lobio, a traditional dish from Georgia, combines red beans with browned and raw onions, garlic and herbs.
Bringing your lunch to work can be rewarding. Above, microwave mixed rice. Below, cold sesame noodles with crunchy vegetables.
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.
John Besh, a chef in New Orleans, was the subject of an October newspaper report about sexual harassment, but since then few leaders in the restaurant business have spoken out against such abuses.
The videos mine a vast gastronomy archive, which includes a 1611 book by Francisco Martínez Montiño.
Philip Greene at the Round Robin Bar, an old-school lounge in the Willard InterContinental hotel in Washington. That’s President Warren G. Harding over his shoulder.
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.
Leslie B. Vosshall with her compost pail in her Upper West Side apartment.
The artist Emilie Clark at home in New York University housing on Bleecker Street.
Carnel Samuels making a batch of espresso chocolate fudge at Murdick’s Fudge on Mackinac Island, Mich. Working fudge on marble slabs to improve its texture and to draw in customers began in the late 1800s. The first to do it was Rome Murdick, who was as much a showman as a confectioner, according to the historian Phil Porter.
Grits cakes with country ham and bourbon mayonnaise.
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