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.
Alain Ducasse is the subject of Gilles de Maistre's latest film.
Ram Badan Singh has sold newspapers on the corner of Central Park West and 86th Street for over three decades.
Sammer Aboelela distills Our/New York vodka in a new Chelsea bar.
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.
Lemony egg soup with escarole.
Levi Dalton hosts the podcast “I’ll Drink to That.”
The simplest preparation is the best with sea scallops.
Heli Vasquez, left, has been driving a Mister Softee truck for 31 years. His father, Lautaro Vasquez, right, drove one for 40 years before he retired.
Expediters, like Rebecca Raben at Blue Hill at Stone Barns, are crucial to fast-paced kitchens, organizing the data from a constant stream of tickets that notify the kitchen what food to send out to which diners.
The chef Gabrielle Hamilton at her Manhattan restaurant Prune in 2011.
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.
Market Table’s quinoa hush puppies with chile aioli.
OZERI PRO It sells for about $20, is easy to use and thoroughly accurate.
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