How to make dead fish look attractive? That's the challenge New York-based duo Shimon and Tammar Rothstein faced when they were hired to do the photography for famed French chef Eric Ripert's book On the Line. Photos by Shimon and Tammar, Courtesy of Shimon and Tammar hide caption
Chuck Shelton in the cold room at Albemarle CiderWorks in Virginia, which makes sparkling alcoholic cider with some of the same apple varieties used by Thomas Jefferson. Meredith Rizzo/NPR hide caption
Pastilla is made with honey, walnuts and shredded coconut and is served up in bite-sized logs. Courtesy of Monday Morning Cooking Club hide caption
Turkey of Thanksgiving in Kazakhstan. Patricia Cullinane hide caption
Turkeys sit in a barn in Sonoma, Calif. An estimated 46 million turkeys are cooked and eaten during Thanksgiving meals in the U.S. Justin Sullivan/Getty Images hide caption
To make a flaky pie crust, start by measuring out 12 ounces (by weight) flour, 8 ounces firm butter and 4 ounces ice water. Keeping it cool is key. Phil Mansfield/CIA hide caption
Sweet potato latkes Courtesy Joan Nathan hide caption
Melanie Vanderlipe Ramil with her grandmother, who taught her to make the Filipino dish lumpia, in 2009. Courtesy of Melanie Vanderlipe Ramil hide caption
