EditorialShrimp ceviche with plantains at El Canto de la Caracola, a restaurant in Rincón del Mar, Colombia, Jan. 29, 2023. (Federico Rios/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)
EditorialIngredients for a bean dish, including white beans, parsley, rosemary, garlic, a lemon and tomatoes, Dec. 19, 2022. (David Malosh/The New York Times)
EditorialRed Shrimp, with garlic in olive oil, at Claud, in Manhattan’s East Village, Oct. 26, 2022, where “Joshua Pinsky, the chef and a partner, strips his dishes down to their fundamentals,” writes Pete Wells. (Daniel Krieger/The New York Times)
EditorialPernil, a preparation for pork shoulder that is marinated in garlic, citrus and herbs, then slow-roasted on high heat to achieve a crisp chicharrón, or skin, in New York on March 9, 2021. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks. (Christopher Simpson/The New York Times)
EditorialMussels with white beans, garlic and rosemary, in New York, Sept. 13, 2022. Food styled by Barrett Washburne. (Bryan Gardner/The New York Times)
EditorialKay Chun’s tofu with sizzling scallion oil which takes only 15 minutes to make and delivers a sizzled garlic-ginger-scallion sauce you can use to douse silken tofu. (Johnny Miller/The New York Times)
EditorialCrispy chickpea stew with greens and lemon, in New York, Sept. 6, 2022. Food styled by Monica Pierini. (Christopher Testani/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)