EditorialA platter with smoked beef cheek, citra hop pork sausage, cauliflower burnt ends and kale Caesar slaw at LeRoy and Lewis, in Austin, Texas, in May 2023. (Sarah Karlan/The New York Times)
EditorialA platter with smoked beef cheek, citra hop pork sausage, cauliflower burnt ends and kale Caesar slaw at LeRoy and Lewis in Austin, Texas, in May 2023. (Sarah Karlan/The New York Times)
EditorialFajitas, guacamole, tortillas and smoked corn, alongside traditional Texas smoked meats from Valentina's Tex Mex BBQ in Austin, Texas, in May 2023. (Jessica Attie/The New York Times)
EditorialThe Mickey-shaped waffle, served with applewood-smoked bacon or smoked sausage at Carnation Cafe at Disneyland in Anaheim, Calif., April 1, 2023. (Gabriella Angotti-Jones/The New York Times)
EditorialThe Mickey-shaped waffle, served with applewood-smoked bacon or smoked sausage at Carnation Cafe at Disneyland in Anaheim, Calif., April 1, 2023. (Gabriella Angotti-Jones/The New York Times)
EditorialThe Mickey-shaped waffle, served with applewood-smoked bacon or smoked sausage at Carnation Cafe at Disneyland in Anaheim, Calif., April 1, 2023. (Gabriella Angotti-Jones/The New York Times)
EditorialThe Mickey-shaped waffle, served with applewood-smoked bacon or smoked sausage at Carnation Cafe at Disneyland in Anaheim, Calif., April 1, 2023. (Gabriella Angotti-Jones/The New York Times)
EditorialA Rhaetian Railway passenger enjoys the fisherman’s breakfast of smoked trout, Prosecco, coffee and croissants, in a Gourmino dining car traversing the countryside in Switzerland, April 1, 2023. (Clara Tuma/The New York Times)
EditorialA Rhaetian Railway passenger enjoys the fisherman’s breakfast of smoked trout, Prosecco, coffee and croissants, in a Gourmino dining car traversing the countryside in Switzerland, April 1, 2023. (Clara Tuma/The New York Times)
EditorialThe chef Zoe Chase, Leah Chase’s great-great granddaughter, prepares Dooky Chase’s signature red beans and rice at the restaurant in New Orleans, March 3, 2023. (Rita Harper/The New York Times)
EditorialHay-smoked trout under celery-root chips and mousse at Lord’s in Greenwich Village in New York, Dec. 14, 2022. (Rachel Vanni/The New York Times)
EditorialChef Felix Coutant slices ham as he prepares a jambon beurre sandwich at L'Ami Pierre in New York, on Nov. 23, 2022. (Karsten Moran/The New York Times)
EditorialA grilled apple served with apple sorbet on smoked apple puree at the artist Carsten Holler’s new restaurant, Brutalisten (the “Brutalist” in Swedish), in Stockholm, April 26, 2022. (Felix Odell/The New York Times)
EditorialA grilled apple served with apple sorbet on smoked apple puree at the artist Carsten Holler’s new restaurant, Brutalisten (the “Brutalist” in Swedish), in Stockholm, April 26, 2022. (Felix Odell/The New York Times)
EditorialPalestinian men prepare Smoked Herring or, salted fish to be sold in markets days before of Eid al Fitr holiday, al-Maghazi, Gaza Strip, Palestinian Territory - 19 Apr 2022
EditorialA mixed tray that includes smoked chicken and brisket, pulled pork, a variety of sausage links and house-made pickles, at Horn Barbecue in Oakland, Calif., April 8, 2022. (Carolyn Fong/The New York Times)
EditorialAn elaborate sandwich developed by the chefs Junghyun Park and Mark Nobello of Atoboy with the pastry chef Dominique Ansel served at Dominique Ansel Workshop in New York, Feb. 10, 2022. (Jeenah Moon/The New York Times)
EditorialA cabbage leaf is stuffed with smoked scamorza and rice, then dressed with shaved truffles, at Lodi, an Italian cafe in New York, Jan. 6, 2022. (Colin Clark/The New York Times)
EditorialSteamed abalone, monkfish liver and smoked salmon with mango and caviar at Kiriko in Los Angeles, Dec. 17, 2021. (Rozette Rago/The New York Times)
EditorialSteamed abalone, monkfish liver and smoked salmon with mango and caviar at Kiriko in Los Angeles, Dec. 17, 2021. (Rozette Rago/The New York Times)
EditorialAhmed Fadel prepares a smoked salmon and cream cheese everything bagel at Tompkins Square Bagels in Manhattan, Dec. 3, 2021. (Adam Friedlander/The New York Times)
EditorialSmoked salmon bellies and salted and smoked hooligan served at the Alaska Native Medical Center in Anchorage, Alaska, Oct. 25, 2021. (Ash Adams/The New York Times)
EditorialSmoked salmon bellies and salted and smoked hooligan served at the Alaska Native Medical Center in Anchorage, Alaska, Oct. 25, 2021. (Ash Adams/The New York Times)