EditorialPan-seared pork chops with sage, dates and parsnips, in New York, Jan. 19, 2022. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialThe honey-lacquered duck is served with, from left, Swiss chard, soppressata jam and parsnips, at Francie in Williamsburg, Brooklyn, Nov. 13, 2021. (Clay Williams/The New York Times)