Chia seed breakfast pudding.
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.
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.
Daniel Krieger for The New York Times
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.
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.
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.
Mark Strausman, the longtime chef at Freds at Barneys New York. He has written a new cookbook, with Susan Littlefield, that recounts the restaurant’s celebrity-studded history.
Cole Wilson for The New York Times
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.
The chef Mario Batali, right, with his business partner, Joe Bastianich, in 2016. Since accusations of sexual harassment against Mr. Batali surfaced in December, Mr. Bastianich and his team have been working to part ways with the chef.
Row 7 Seed Company aims to connect plant breeders with restaurant chefs as they develop new varieties of vegetables, in some cases sending chefs a range of trials to taste test, as with this squash.
Downstairs kitchen, upstairs dining room. At Craft, the employees called runners run a lot.
Charlie Bird's farro salad.
OZERI PRO It sells for about $20, is easy to use and thoroughly accurate.
Peas, pancetta and green garlic shoots make this pasta dish a spring favorite in the making.
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