Employees at work at Taco Bamba Taqueria in Falls Church, Va., where business is robust and staff is in short supply.
Roasting pork chops and brussels sprouts together (but on separate sheet pans) under high heat ensures evenly golden results.
Alice Feiring’s khantsi, a gift from a winemaker in Georgia, has a lip cuffed in silver and a raven’s beak at the tip. A slender chain joins the two, for hanging on the kitchen wall.
Daniel Krieger for The New York Times
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.
At the American Enterprise Institute, a conservative think tank in Washington, employees get a free buffet of dishes like prime rib, crab cakes and housemade beignets.
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.
At this church supper in Georgia in 1951, the tables were laden with the donations of many.
The brownie hot fudge sundae with Virginia peanuts at Pig Bleecker comes with the obligatory cherry on top.
Todd Richards and Virginia Willis, authors of cookbooks on the food of the American South, at Ms. Willis’s home in Atlanta.
Downstairs kitchen, upstairs dining room. At Craft, the employees called runners run a lot.
A cod’s brain, lips and eyes go into a pasta sauce.
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.
Arnaud Dissais, the head bartender at Daniel, preparing a Haiku, composed of the Japanese whiskey Hibiki, plum sake and Peychaud’s bitters, with rose petal jam and Amaro Montenegro.
In this hearty, warming stew, golden-brown onions melt into a soft-textured sauce for brawny cubes of beef.
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