Perhaps the best oven-roasted ribs you’ll ever make. Finish the ribs on a grill for extra smoky flavor.
Cezin Nottaway, an Algonquin who runs a catering business, smokes moose meat using a method she learned from her grandmothers. She is part of a rising generation of Indigenous cooks and scholars trying to preserve and spread the food culture of their ancestors.
A group at the Tea Tasting Expo at Fang Gourmet Tea in Flushing, Queens.
The nomadic chef Yana Gilbuena in New York City.
“Mozza at Home”
by Nancy Silverton
with Carolynn Carreño
(Knopf, $35, Oct. 25)
Leslie B. Vosshall with her compost pail in her Upper West Side apartment.
Rachael Ray in March at Feedback, her annual concert at Stubb’s Bar-B-Q during the South by Southwest festival in Austin, Tex. The daylong event features free music, free food and free beer.
Jarred red curry paste serves as a building block for this noodle and vegetable dish.
The classic banh mi contains pâté, ham and roasted pork, but miniature pan-fried crab cakes are a clever twist on the original.
Cheddar cream and salsa verde give these potato hot cakes with fried eggs a tangy flavor.
Dolester Miles, who was named Outstanding Pastry Chef by the James Beard Foundation in May, has worked for more than 30 years at the Highlands Bar & Grill in Birmingham, Ala.
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