Llapingacho is one of Marcella Kriebel's favorite recipes from her travels. It is an Ecuadorian cheese-stuffed potato pancake. Juxtaposed is causa, a Peruvian dish of layered potato, shrimp and avocado.
Kumu (sp. Parupeneus porphyreus). The Whitesaddle Goatfish has a special place in Hawaiian culture. In ancient Hawaii, the fish were used in offerings to the gods.
Courtesy of Derek Yoshinori Wada
Le louche refers to the transformation that happens when water is added to absinthe, turning the liquor from a deep green to a milky, iridescent shade. At left, a classic pour. At right, an absinthe glass fitted with a brouilleur, a device that holds the ice and lets water slowly drip down.
Courtesy of Scott MacDonald
Before distilleries used glass bottles, many of them offered liquor stores branded ceramic jugs that could be filled and sold to customers. This pair of George Dickel jugs was used around 1900. From The Art of American Whiskey by Noah Rothbaum.
Courtesy of Ten Speed Press/Diageo
Art of the people: Fill a glass with hope, a butter sculpture crafted by Jim Victor and Marie Pelton. "People don't understand how [the sculpting] is done -- it's like magic and just appears," Victor says. "But people understand butter."
Courtesy of Jim Victor and Marie Pelton
Jackson Pollock cooks with his wife, the artist Lee Krasner, and his mother, Stella Pollock, in the kitchen of his home in Springs, in East Hampton, N.Y., 1950.
Courtesy Pollock‑Krasner House and Study Center