At the Amor y Amargo: the Diamonds and Guns cocktail, with vermouth, genever and celery bitters.
Gwen, in Los Angeles, uses an Uruguayan-style braseiro (rear), an open metal basket for burning logs to embers. On the grill is a rib-eye dry-aged for 80 days.
A group at the Tea Tasting Expo at Fang Gourmet Tea in Flushing, Queens.
“Taste & Technique”
by Naomi Pomeroy
with Jamie Feldmar
(Ten Speed, $40)
Give the classic brownie a sophisticated update with caramel and a sprinkle of sea salt.
From left, three popcorns from Jessica Koslow of Sqirl in Los Angeles: a “cheesy” vegan popcorn, a coconut sugar caramel corn and a spicy pimento popcorn.
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.
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.
The produce section at a Fred Meyer store in Anchorage. Grocers have to troubleshoot constantly to prevent “out of stocks.”
The cookbook author Sameen Rushdie prepares sabut raan, her family’s version of a whole roasted leg of lamb, at her home in London.
At Beer Street’s original location in Williamsburg, Brooklyn, the bar manager and partner Cory Bonfiglio pours a beer into an aroma-enhancing Teku glass.
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