Bringing your lunch to work can be rewarding. Above, microwave mixed rice. Below, cold sesame noodles with crunchy vegetables.
The architect Katherine Chia’s parents, immigrants from Taiwan, bought these Revere Ware bowls as newlyweds in 1965.
Mung bean cakes, left, and herbal jelly with taro balls are among the treats at Meet Fresh.
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.
Smoky fish chowder.
The artist Emilie Clark at home in New York University housing on Bleecker Street.
With its deep pork flavor, the country-style rib is ideal in slow-cooked winter dishes like this pork stew with pears and sweet potatoes.
Chia seed breakfast pudding.
Sasha Maslov for The New York Times
Vanilla-poached rhubarb stalks, set crosswise across the top of the batter, make this poundcake a true beauty.
The Marrow's ginger stout cake.
Lady of the House is in Corktown, a historic neighborhood named by the Irish immigrants who settled there in the 19th century.
“Taste & Technique”
by Naomi Pomeroy
with Jamie Feldmar
(Ten Speed, $40)
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.
Chantal Tseng, the bartender at the Reading Room in Washington, where nearly half the drinks on the menu are low in alcohol.
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