Nury presents his finished cornbread, bottom side up, on a hand-painted cake stand by the Cholula, Mexico-based studio Talavera Santa Catarina.

This recipe produces a flavorful golden broth with excellent clarity — achieved with a surprisingly simple technique.

The New York-based chef elevates the classic potato dish with crème fraîche instead of sour cream and a dollop of caviar on top.

The chef Yann Nury demonstrates how to make this simple summer dish.

Nury serves this classic steak tartare on celery-root chips.

Nury uses three different kinds of cheese for depth of flavor in these mini sandwiches.

The chef Yann Nury makes his tater tots from scratch, frying them in duck fat for extra rich flavor.

The makeup artist and model Raisa Flowers shaves her brows and creates a glamorous makeup look.

Younger Asian Americans fight to keep the history of Manhattan’s Chinatown alive — while reimagining its future as an ethnic enclave.