EditorialDips, spreads and salads are arranged on the counter as if on a buffet table at Nabila’s in New York, Aug. 31, 2022. (Rachel Vanni/The New York Times)
EditorialItems for a day at the beach, in New York, July 19, 2022. Food styled by Simon Andrews. Props styled by Paige Hicks. (Christopher Testani/The New York Times)
EditorialTre?Vonte Currie chops fresh kale for salads at Fahrenheit, where he landed a full-time job after signing up for a career coaching and job search program, in Cleveland, March 9, 2022. (Amber Ford/The New York Times)
EditorialTre’Vonte Currie chops fresh kale for salads at Fahrenheit, where he landed a full-time job after signing up for a career coaching and job search program, in Cleveland, March 9, 2022. (Amber Ford/The New York Times)
EditorialThe feast Nadia Hamila plans for Eid al-Adha this year, which includes lamb mechoui, center, surrounded on the plate by grilled eggplant in a chermoula marinade with bread and Moroccan salads like the ones here: carrot salad, tomato salad and roasted red pepper salad, in London, July 10, 2021. (Lauren Fleishman/The New York Times)
EditorialNicolas Jammet, Nathaniel Ru and Jonathan Neman, co-founders of Sweetgreen, at their office in Culver City, Calif., Nov. 5, 2018. (Philip Cheung/The New York Times)