Você está pesquisando por News?
+55 11 2193-2960
+55 11 94788-8015
Busca em Editorias:Gastronomia (1 - 83 de 1.644)
Exibição:
Thumb pequena
  • Thumb pequena
  • Thumb média
  • Thumb grande
Autorizações
  • Autorizações
  • Com Model Release
  • Sem Model Release
20 fotos por página
  • 20 fotos por página
  • 40 fotos por página
  • 80 fotos por página





Carregando...
Thanksgiving Gessen

Author Masha Gessen at her home in the ...
Data da imagem: 09/11/2017
Cod. da imagem: ny141117193711
Crédito: Naima Green/ The New York Times/ Fotoarena

COLEÇÃO PREMIUM
Direito Controlado


Author Masha Gessen at her home in the Harlem neighborhood of New York.

Data da imagem: 09/11/2017

Cod. da imagem: ny141117193711

Author Masha Gessen at her home in the Harlem neighborhood of New York.

Crédito: Naima Green/ The New York Times/ Fotoarena

Author Masha Gessen at her home in the Harlem neighborhood of New York, Nov. 9, 2017. Gessen reflects on a short essay about emigration and Thanksgiving in America written by her mother, a Russian-language literary critc who died in 1992. (Naima Green/The New York Times/Fotoarena)

COLEÇÃO PREMIUM
Editorial RM
Good Appetite

Wild rice and mushroom casserole, ...
Data da imagem: 05/11/2017
Cod. da imagem: ny141117180313
Crédito: Andrew Scrivani/ The New York Times/ Fotoarena

COLEÇÃO PREMIUM
Direito Controlado


Wild rice and mushroom casserole, which also includes whites beans, leeks and spinach, in New York.

Data da imagem: 05/11/2017

Cod. da imagem: ny141117180313

Wild rice and mushroom casserole, which also includes whites beans, leeks and spinach, in New York.

Crédito: Andrew Scrivani/ The New York Times/ Fotoarena

Wild rice and mushroom casserole, which also includes whites beans, leeks and spinach, in New York, Nov. 5, 2017. Everyone at the Thanksgiving table will enjoy this casserole, which can be made both vegan and gluten-free. (Andrew Scrivani/The New York Times/Fotoarena)

COLEÇÃO PREMIUM
Editorial RM
Good Appetite

Mushrooms for a Thanksgiving ...
Data da imagem: 05/11/2017
Cod. da imagem: ny141117175912
Crédito: Andrew Scrivani/ The New York Times/ Fotoarena

COLEÇÃO PREMIUM
Direito Controlado


Mushrooms for a Thanksgiving appropriate recipe, wild rice and mushroom casserole, in New York.

Data da imagem: 05/11/2017

Cod. da imagem: ny141117175912

Mushrooms for a Thanksgiving appropriate recipe, wild rice and mushroom casserole, in New York.

Crédito: Andrew Scrivani/ The New York Times/ Fotoarena

Leeks for a Thanksgiving-appropriate recipe, a wild rice and mushroom casserole, in New York, Nov. 5, 2017. Everyone at the table will be thankful for this casserole, which can be made both vegan and gluten-free. (Andrew Scrivani/The New York Times/Fotoarena)

COLEÇÃO PREMIUM
Editorial RM
Good Appetite

Mushrooms for a Thanksgiving ...
Data da imagem: 05/11/2017
Cod. da imagem: ny141117175812
Crédito: Andrew Scrivani/ The New York Times/ Fotoarena

COLEÇÃO PREMIUM
Direito Controlado


Mushrooms for a Thanksgiving appropriate recipe, wild rice and mushroom casserole, in New York.

Data da imagem: 05/11/2017

Cod. da imagem: ny141117175812

Mushrooms for a Thanksgiving appropriate recipe, wild rice and mushroom casserole, in New York.

Crédito: Andrew Scrivani/ The New York Times/ Fotoarena

Mushrooms for a Thanksgiving-appropriate recipe, a wild rice and mushroom casserole, in New York, Nov. 5, 2017. Everyone at the table will be thankful for this casserole, which can be made both vegan and gluten-free. (Andrew Scrivani/The New York Times/Fotoarena)

COLEÇÃO PREMIUM
Editorial RM
Good Appetite

Wild rice for a Thanksgiving ...
Data da imagem: 05/11/2017
Cod. da imagem: ny141117180112
Crédito: Andrew Scrivani/ The New York Times/ Fotoarena

COLEÇÃO PREMIUM
Direito Controlado


Wild rice for a Thanksgiving appropriate recipe, wild rice and mushroom casserole, in New York.

Data da imagem: 05/11/2017

Cod. da imagem: ny141117180112

Wild rice for a Thanksgiving appropriate recipe, wild rice and mushroom casserole, in New York.

Crédito: Andrew Scrivani/ The New York Times/ Fotoarena

Wild rice for a Thanksgiving-appropriate recipe, a wild rice and mushroom casserole, in New York, Nov. 5, 2017. Everyone at the table will be thankful for this casserole, which can be made both vegan and gluten-free. (Andrew Scrivani/The New York Times/Fotoarena)

COLEÇÃO PREMIUM
Editorial RM
Thanksgiving Lyall

Sarah Lyall, a writer for The New York ...
Data da imagem: 02/11/2017
Cod. da imagem: ny141117181014
Crédito: Mackenzie Stroh/ The New York Times/ Fotoarena

COLEÇÃO PREMIUM
Direito Controlado


Sarah Lyall, a writer for The New York Times, at home in Brooklyn Heights, New York.

Data da imagem: 02/11/2017

Cod. da imagem: ny141117181014

Sarah Lyall, a writer for The New York Times, at home in Brooklyn Heights, New York.

Crédito: Mackenzie Stroh/ The New York Times/ Fotoarena

Sarah Lyall, a writer for The New York Times, at home in Brooklyn Heights, New York, on Nov. 2, 2017. While she was based in London from 1995 to 2013, Lyall would reinvent every holiday tradition to her liking and her British friends considered her Thanksgiving meal an anthropological adventure. (Mackenzie Stroh/The New York Times/Fotoarena)

COLEÇÃO PREMIUM
Editorial RM
Thanksgiving Nguyen

Viet Thanh Nguyen, whose novel "The ...
Data da imagem: 01/11/2017
Cod. da imagem: ny141117194613
Crédito: Jake Michaels/ The New York Times/ Fotoarena

COLEÇÃO PREMIUM
Direito Controlado


Viet Thanh Nguyen, whose novel "The Sympathizer" won a Pulitzer Prize in 2016, came to the United States with his family from Vietnam in 1975.

Data da imagem: 01/11/2017

Cod. da imagem: ny141117194613

Viet Thanh Nguyen, whose novel "The Sympathizer" won a Pulitzer Prize in 2016, came to the United States with his family from Vietnam in 1975.

Crédito: Jake Michaels/ The New York Times/ Fotoarena

Viet Thanh Nguyen, a professor at the University of Southern California whose novel "The Sympathizer" won a Pulitzer Prize in 2016, in Los Angeles on Nov. 1, 2017. "What is wrong with saying that Thanksgiving is about genocide as much as it is about gratitude?" he writes. "History and America are contradictory and ambiguous." (Jake Michaels/The New York Times/Fotoarena)

COLEÇÃO PREMIUM
Editorial RM
Ny Chef Ascent

JJ Johnson's udon noodles with braised ...
Data da imagem: 31/10/2017
Cod. da imagem: ny071117163913
Crédito: Casey Kelbaugh/ The New York Times/ Fotoarena

COLEÇÃO PREMIUM
Direito Controlado


JJ Johnson's udon noodles with braised goat, West African peanut sauce and bok choy, at Chef's Club, in New York.

Data da imagem: 31/10/2017

Cod. da imagem: ny071117163913

JJ Johnson's udon noodles with braised goat, West African peanut sauce and bok choy, at Chef's Club, in New York.

Crédito: Casey Kelbaugh/ The New York Times/ Fotoarena

JJ Johnson's udon noodles with braised goat, West African peanut sauce and bok choy, at Chef's Club, where he is the Nolita neighborhood restaurant's first long-term chef in residence, in New York, Oct. 31, 2017. Johnson is raising money for InGrained Hospitality Concepts, a group of new restaurants that he is planning, with a focus on rice and other grains. (Casey Kelbaugh/The New York Times/Fotoarena)

COLEÇÃO PREMIUM
Editorial RM
Ny Chef Ascent

JJ Johnson's bone-in beef short rib ...
Data da imagem: 31/10/2017
Cod. da imagem: ny071117164214
Crédito: Casey Kelbaugh/ The New York Times/ Fotoarena

COLEÇÃO PREMIUM
Direito Controlado


JJ Johnson's bone-in beef short rib with Carolina Gold rice, hoisin barbecue sauce, roti and black beans, in New York.

Data da imagem: 31/10/2017

Cod. da imagem: ny071117164214

JJ Johnson's bone-in beef short rib with Carolina Gold rice, hoisin barbecue sauce, roti and black beans, in New York.

Crédito: Casey Kelbaugh/ The New York Times/ Fotoarena

JJ Johnson's bone-in beef short rib with Carolina Gold rice, hoisin barbecue sauce, roti and black beans, at Chef's Club, where he is the Nolita neighborhood restaurant's first long-term chef in residence, in New York, Oct. 31, 2017. Johnson is raising money for InGrained Hospitality Concepts, a group of new restaurants that he is planning, with a focus on rice and other grains. (Casey Kelbaugh/The New York Times/Fotoarena)

COLEÇÃO PREMIUM
Editorial RM
Ny Chef Ascent

JJ Johnson's piri-piri prawns with ...
Data da imagem: 31/10/2017
Cod. da imagem: ny071117165412
Crédito: Casey Kelbaugh/ The New York Times/ Fotoarena

COLEÇÃO PREMIUM
Direito Controlado


JJ Johnson's piri-piri prawns with Asian pear, chive and raisins, at Chef's Club, in New York.

Data da imagem: 31/10/2017

Cod. da imagem: ny071117165412

JJ Johnson's piri-piri prawns with Asian pear, chive and raisins, at Chef's Club, in New York.

Crédito: Casey Kelbaugh/ The New York Times/ Fotoarena

JJ Johnson's piri-piri prawns with Asian pear, chive and raisins, at Chef's Club, where he is the Nolita neighborhood restaurant's first long-term chef in residence, in New York, Oct. 31, 2017. Johnson is raising money for InGrained Hospitality Concepts, a group of new restaurants that he is planning, with a focus on rice and other grains. (Casey Kelbaugh/The New York Times/Fotoarena)

COLEÇÃO PREMIUM
Editorial RM
Ny Chef Ascent

JJ Johnson's roti with pine nuts and ...
Data da imagem: 31/10/2017
Cod. da imagem: ny071117165312
Crédito: Casey Kelbaugh/ The New York Times/ Fotoarena

COLEÇÃO PREMIUM
Direito Controlado


JJ Johnson's roti with pine nuts and scallions, eggplant, chickpeas and a sunny-side-up egg, at Chef's Club, in New York.

Data da imagem: 31/10/2017

Cod. da imagem: ny071117165312

JJ Johnson's roti with pine nuts and scallions, eggplant, chickpeas and a sunny-side-up egg, at Chef's Club, in New York.

Crédito: Casey Kelbaugh/ The New York Times/ Fotoarena

JJ Johnson's roti with pine nuts and scallions, eggplant, chickpeas and a sunny-side-up egg, at Chef's Club, where he is the Nolita neighborhood restaurant's first long-term chef in residence, in New York, Oct. 31, 2017. Johnson is raising money for InGrained Hospitality Concepts, a group of new restaurants that he is planning, with a focus on rice and other grains. (Casey Kelbaugh/The New York Times/Fotoarena)

COLEÇÃO PREMIUM
Editorial RM
Ny Chef Ascent

JJ Johnson's ÒconÕcon,Ó at Chef's ...
Data da imagem: 31/10/2017
Cod. da imagem: ny071117164813
Crédito: Casey Kelbaugh/ The New York Times/ Fotoarena

COLEÇÃO PREMIUM
Direito Controlado


JJ Johnson's ÒconÕcon,Ó at Chef's Club, where he is the Nolita neighborhood restaurant's first long-term chef in residence, in New York.

Data da imagem: 31/10/2017

Cod. da imagem: ny071117164813

JJ Johnson's ÒconÕcon,Ó at Chef's Club, where he is the Nolita neighborhood restaurant's first long-term chef in residence, in New York.

Crédito: Casey Kelbaugh/ The New York Times/ Fotoarena

JJ Johnson's ÒconÕcon,Ó a dish of jollof sticky rice sweetened with coconut and topped with an eggplant curry and basil, at Chef's Club, where he is the Nolita neighborhood restaurant's first long-term chef in residence, in New York, Oct. 31, 2017. Johnson is raising money for InGrained Hospitality Concepts, a group of new restaurants that he is planning, with a focus on rice and other grains. (Casey Kelbaugh/The New York Times/Fotoarena)

COLEÇÃO PREMIUM
Editorial RM
Ny Chef Ascent

JJ Johnson's cornmeal-crusted sea bass ...
Data da imagem: 31/10/2017
Cod. da imagem: ny071117164712
Crédito: Casey Kelbaugh/ The New York Times/ Fotoarena

COLEÇÃO PREMIUM
Direito Controlado


JJ Johnson's cornmeal-crusted sea bass at Chef's Club, where he is the Nolita neighborhood restaurant's first long-term chef in residence, in New York.

Data da imagem: 31/10/2017

Cod. da imagem: ny071117164712

JJ Johnson's cornmeal-crusted sea bass at Chef's Club, where he is the Nolita neighborhood restaurant's first long-term chef in residence, in New York.

Crédito: Casey Kelbaugh/ The New York Times/ Fotoarena

JJ Johnson's cornmeal-crusted sea bass at Chef's Club, where he is the Nolita neighborhood restaurant's first long-term chef in residence, in New York, Oct. 31, 2017. Johnson is raising money for InGrained Hospitality Concepts, a group of new restaurants that he is planning, with a focus on rice and other grains. (Casey Kelbaugh/The New York Times/Fotoarena)

COLEÇÃO PREMIUM
Editorial RM
Ny Chef Ascent

JJ Johnson, the Chefs ClubÕs first ...
Data da imagem: 31/10/2017
Cod. da imagem: ny071117165112
Crédito: Casey Kelbaugh/ The New York Times/ Fotoarena

COLEÇÃO PREMIUM
Direito Controlado


JJ Johnson, the Chefs ClubÕs first long-term chef in residence, at the Nolita neighborhood restaurant in New York.

Data da imagem: 31/10/2017

Cod. da imagem: ny071117165112

JJ Johnson, the Chefs ClubÕs first long-term chef in residence, at the Nolita neighborhood restaurant in New York.

Crédito: Casey Kelbaugh/ The New York Times/ Fotoarena

JJ Johnson, the Chefs ClubÕs first long-term chef in residence, at the Nolita neighborhood restaurant in New York, Oct. 31, 2017. Johnson is raising money for InGrained Hospitality Concepts, a group of new restaurants that he is planning, with a focus on rice and other grains. (Casey Kelbaugh/The New York Times/Fotoarena)

COLEÇÃO PREMIUM
Editorial RM
Ny Chef Ascent

JJ Johnson, the Chefs ClubÕs first ...
Data da imagem: 31/10/2017
Cod. da imagem: ny071117165013
Crédito: Casey Kelbaugh/ The New York Times/ Fotoarena

COLEÇÃO PREMIUM
Direito Controlado


JJ Johnson, the Chefs ClubÕs first long-term chef in residence, at the Nolita neighborhood restaurant in New York.

Data da imagem: 31/10/2017

Cod. da imagem: ny071117165013

JJ Johnson, the Chefs ClubÕs first long-term chef in residence, at the Nolita neighborhood restaurant in New York.

Crédito: Casey Kelbaugh/ The New York Times/ Fotoarena

JJ Johnson, the Chefs ClubÕs first long-term chef in residence, at the Nolita neighborhood restaurant in New York, Oct. 31, 2017. Johnson is raising money for InGrained Hospitality Concepts, a group of new restaurants that he is planning, with a focus on rice and other grains. (Casey Kelbaugh/The New York Times/Fotoarena)

COLEÇÃO PREMIUM
Editorial RM
Ny Chef Ascent

JJ Johnson, the Chefs ClubÕs first ...
Data da imagem: 31/10/2017
Cod. da imagem: ny071117164613
Crédito: Casey Kelbaugh/ The New York Times/ Fotoarena

COLEÇÃO PREMIUM
Direito Controlado


JJ Johnson, the Chefs ClubÕs first long-term chef in residence, at the Nolita neighborhood restaurant in New York.

Data da imagem: 31/10/2017

Cod. da imagem: ny071117164613

JJ Johnson, the Chefs ClubÕs first long-term chef in residence, at the Nolita neighborhood restaurant in New York.

Crédito: Casey Kelbaugh/ The New York Times/ Fotoarena

JJ Johnson, the Chefs ClubÕs first long-term chef in residence, at the Nolita neighborhood restaurant in New York, Oct. 31, 2017. Johnson is raising money for InGrained Hospitality Concepts, a group of new restaurants that he is planning, with a focus on rice and other grains. (Casey Kelbaugh/The New York Times/Fotoarena)

COLEÇÃO PREMIUM
Editorial RM
Ny Chef Ascent

JJ Johnson, the Chefs ClubÕs first ...
Data da imagem: 31/10/2017
Cod. da imagem: ny071117164413
Crédito: Casey Kelbaugh/ The New York Times/ Fotoarena

COLEÇÃO PREMIUM
Direito Controlado


JJ Johnson, the Chefs ClubÕs first long-term chef in residence, at the Nolita neighborhood restaurant in New York.

Data da imagem: 31/10/2017

Cod. da imagem: ny071117164413

JJ Johnson, the Chefs ClubÕs first long-term chef in residence, at the Nolita neighborhood restaurant in New York.

Crédito: Casey Kelbaugh/ The New York Times/ Fotoarena

JJ Johnson, the Chefs ClubÕs first long-term chef in residence, at the Nolita neighborhood restaurant in New York, Oct. 31, 2017. Johnson is raising money for InGrained Hospitality Concepts, a group of new restaurants that he is planning, with a focus on rice and other grains. (Casey Kelbaugh/The New York Times/Fotoarena)

COLEÇÃO PREMIUM
Editorial RM
Thanksgiving Sehgal

For a novice cook like Parul Sehgal, ...
Data da imagem: 31/10/2017
Cod. da imagem: ny141117194813
Crédito: Naima Green/ The New York Times/ Fotoarena

COLEÇÃO PREMIUM
Direito Controlado


For a novice cook like Parul Sehgal, the pleasure of catering to her loved ones exceeds her aversion to the kitchen.

Data da imagem: 31/10/2017

Cod. da imagem: ny141117194813

For a novice cook like Parul Sehgal, the pleasure of catering to her loved ones exceeds her aversion to the kitchen.

Crédito: Naima Green/ The New York Times/ Fotoarena

Parul Sehgal, a book critic for The New York Times, at her home in Brooklyn on Oct. 31, 2017. For a novice cook like Sehgal, the pleasure of catering to her loved ones exceeds her aversion to the kitchen. (Naima Green/The New York Times/Fotoarena)

COLEÇÃO PREMIUM
Editorial RM
Thanksgiving Morris

Not a fan of turkey, Wesley Morris ...
Data da imagem: 28/10/2017
Cod. da imagem: ny141117181712
Crédito: Chad Batka/ The New York Times/ Fotoarena

COLEÇÃO PREMIUM
Direito Controlado


Not a fan of turkey, Wesley Morris feels he must cook a bird anyway because his mother loved turkey.

Data da imagem: 28/10/2017

Cod. da imagem: ny141117181712

Not a fan of turkey, Wesley Morris feels he must cook a bird anyway because his mother loved turkey.

Crédito: Chad Batka/ The New York Times/ Fotoarena

Not a fan of turkey, Wesley Morris, a critic-at-large for The New York Times, feels he must cook a bird anyway because his mother loved turkey, at home in Brooklyn on Oct. 28, 2017. "Cook a turkey," Morris writes. "You?ll see. This is to say that, you?re not just roasting a turkey, obviously. You?re roasting history and tradition and hope and civility. You?re roasting gratitude and all of that." (Chad Batka/The New York Times/Fotoarena)

COLEÇÃO PREMIUM
Editorial RM
Pour Thanksgiving

The single most important guideline ...
Data da imagem: 25/10/2017
Cod. da imagem: ny071117165611
Crédito: Tony Cenicola/ The New York Times/ Fotoarena

COLEÇÃO PREMIUM
Direito Controlado


The single most important guideline for selecting wine for Thanksgiving is simply to have enough on hand.

Data da imagem: 25/10/2017

Cod. da imagem: ny071117165611

The single most important guideline for selecting wine for Thanksgiving is simply to have enough on hand.

Crédito: Tony Cenicola/ The New York Times/ Fotoarena

The single most important guideline for selecting wine for Thanksgiving is simply to have enough on hand. You also need to provide both reds and whites. The trick is to provide versatile, nimble wines that pair well with many foods and will not be as fatiguing as everything else. (Tony Cenicola/The New York Times/Fotoarena)

COLEÇÃO PREMIUM
Editorial RM
 
 
  < Anterior
 
HOME    |    ENTRE EM CONTATO    |    TERMO DE USO       

COPYRIGHT 2008-2017 FOTOARENA. PROIBIDA A CÓPIA OU REPRODUÇÃO SEM AUTORIZAÇÃO PRÉVIA..