EditorialA taco spread with carne asada and arroz rojo (red rice) in New York, July 28, 2022. Food styled by Sue Li. (Johnny Miller/The New York Times)
EditorialIt?s worth it to prep the beans, salsa and guacamole for Pati Jinich?s Sonoran carne asada tacos, in New York, July 30, 2020. food stylist: Frances Boswell (Beatriz Da Costa/The New York Times)
EditorialThe chef Andrew Carmellini’s mozzarella sticks topped with caviar at Carne Mare, a steakhouse in New York, Oct. 22, 2021. (Emon Hassan/The New York Times)
EditorialSugar-and-salt-rubbed chuck roast is seared to caramelize it before being braised with dried chiles, for Claudia Serrato’s carne con chile rojo recipe, in New York, Dec. 11, 2020. Food styled by Simon Andrews. Props styled by Paige Hicks. (David Malosh/The New York Times)