(a) · Photographs

The table, in pictures.

We keep these off the home page so the words can have the room they need. Here they get theirs: kitchens, markets, and the meals that came out of both. Photographs are one shelf of a wider collection. Recipes, sketches, stories, and interviews sit on the others.

Hands holding freshly picked tomatoes and peppers over a bowl of produce — The hands at the center of the table
Photograph by Laura Somerville

(b) · From our kitchens

What the table has held

Photographed by Laura Somerville, unless noted. Full credits

A breakfast table set with pancakes, berries, coffee, and a red pitcher — A shared breakfast, set for the morning
Laura Somerville

Pumpkins and squash piled in wooden crates at a farm stand — Squash, in every shape the season offers
Laura Somerville

Onion, garlic, mint, celery, scallion, and lime arranged on a cutting board — Everything in its place before the pot
Laura Somerville

Pattypan squash and cartons of raspberries at a market stall — Saturday morning, before the crowd
Laura Somerville

Baked rice with chicken, beside garlic, tomatoes, and rosemary — Rice, baked slow, the way it was taught
Laura Somerville

Small white bowls of dried herbs and petals, each labeled — Botanicals, sorted and named
Laura Somerville

A bowl of soup with toppings, ready to eat — A bowl of soup, topped and ready
Laura Somerville

A purple bowl filled with garden peppers, tomatoes, and basil — What came in from the garden
Laura Somerville

Biscotti and candied orange slices on a plate — Baked for the table, gone by noon
Laura Somerville

A tian of thinly sliced layered vegetables — A tian, sliced thin and layered
Laura Somerville

Madeleines in a bowl beside a cup of coffee — Coffee, and something small beside it
Laura Somerville

A shelf of multicultural cookbooks — Cookbooks from a dozen culinary traditions
Photograph by Domenic Screnci

(c) · More voices at the table

Guest contributors

A shared table makes room for another point of view. Meet the people contributing theirs.

Photography · Articles · Editorial supervision

Maryann C. Calia

Born and raised in Boston

Maryann went to Boston College and Boston University, then spent a career in Massachusetts state government: helping move the Health Care Act, the Green Communities Act, and the Marriage Equality Act, and later working to end life without parole for people convicted as children. She now serves on the New England Innocence Project's Policy Committee. Food was the thread through all of it, the way she got to know the people she was trying to reach. She loves culinary experiences and writes about them, and we are honored to have her at our table, helping us sharpen our voice and widen our reach.

Contributor credits

A white plate filled with braised meat stew, roasted cauliflower, yellow squash, carrots, and potatoes in rich brown gravy, garnished with a sprig of rosemary — Braised meat, roast squash, and rosemary
Maryann C. Calia

A freshly baked wood-fired calzone with a blistered crust on a white plate, set on a red restaurant table with diners' hands visible in the background — A calzone straight from the wood fire
Maryann C. Calia

Three warm, golden-brown flaky biscuits topped with coarse salt, served in a small metal bucket lined with brown paper on a dark wooden table — Biscuits, warm, with flaky salt
Maryann C. Calia

Have something for the table?

A photograph, a sketch, a recipe card, a recording, or the story behind any of it. If you made it, we'd like to see it, and we'll credit you the same way we credit everyone here.

Share your work Read the credits