EditorialVegetable soup ingredients, including radishes, ginger, lemongrass and herbs in New York, on Feb. 8, 2022. Food styled by Roscoe Betsill. Props styled by Paige Hicks. (Kelly Marshall/The New York Times)
EditorialSome of the ingredients for pork-cabbage casserole: Savoy cabbage, onion, garlic, lemon, long-grain rice, scalliions, and a blend of fresh herbs, in New York, Feb. 1, 2023. (Armando Rafael/The New York Times)
EditorialYasmin Fahr’s broiled salmon and asparagus with herbs, which has a mustard-soy sauce glaze that brings deep, salty swagger, in New York, April 14, 2022. (Dane Tashima/The New York Times)
EditorialBrothy Thai curry with silken tofu and herbs in New York, Dec. 8, 2022. Food styled by Roscoe Betsill. Props styled by Maeve Sheridan. (Kelly Marshall/The New York Times)
EditorialOrange sea urchin powder, red shrimp and herbs all arranged around little smooth pebbles from Noma restaurant in Copenhagen, June 21, 2010. (Erik Refner/The New York Times)
EditorialFrom left: a spiced gingerbread cake topped with pearl sugar, a spiced cranberry Bundt cake with a fruity glaze and a savory quick bread loaf studded with ham, cheese, roasted peppers and herbs, in New York, Nov. 29, 2022. Food styled by Hadas Smirnoff. (David Malosh/The New York Times)
EditorialCheese borek, a pastry filled with cheeses and herbs, is served at Alaya, Chef Izu Ani’s new Middle Eastern restaurant in Dubai, United Arab Emirates, Dec. 9, 2022. (Natalie Naccache/The New York Times)
EditorialPotatoes, scallions, lemon, garlic, and herbs to make a tahini potato salad in New York, June 8, 2022. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialYasmin Fahr’s broiled salmon and asparagus with herbs, which has a mustard-soy sauce glaze that brings deep, salty swagger, in New York, April 14, 2022. (Dane Tashima/The New York Times)
EditorialRoast chicken with green garlic, herbs and potatoes served with shaved asparagus and radish salad, in New York, March 31, 2022. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialA duck is stuffed with herbs and coated with a flavorful rub before being roasted, in New York, Nov. 23, 2021. Food styled by Barrett Washburne. (Ryan Liebe/The New York Times)
EditorialA duck is stuffed with herbs and coated with a flavorful rub before being roasted, in New York, Nov. 23, 2021. Food styled by Barrett Washburne. (Ryan Liebe/The New York Times)