EditorialChef Kia Damon, who said that if she could only cook one more thing, it would be duck confit perfumed with orange peel, star anise and juniper berries over two to three days, in New York, June 16, 2019. (Wayne Lawrence/The New York Times)
EditorialChef Kia Damon, who said that if she could only cook one more thing, it would be duck confit perfumed with orange peel, star anise and juniper berries over two to three days, in New York, June 16, 2019. (Wayne Lawrence/The New York Times)
EditorialCuban bu?uelos with anise syrup, in New York, Dec. 2, 2021. Food styled by Roscoe Betsill. Props styled by Getteline Rene. (Kelly Marshall/The New York Times)
EditorialFive-Spice Roasted Carrots With Toasted Almonds. Food styled by Simon Andrews. Props styled by Christina Lane. (Linda Xiao/The New York Times)