EditorialThrough a cloud of steam, Rob Martinez, an executive producer at Righteous Eats, gets footage of a cook holding a plate of sizzling sisig (chopped pork, onion, chili pepper and an about-to-be-placed egg) at Renee’s Kitchenette in Woodside, Queens, April 17, 2023. (Jutharat Pinyodoonyachet/The New York Times)
EditorialThrough a cloud of steam, Rob Martinez, an executive producer at Righteous Eats, gets footage of a cook holding a plate of sizzling sisig (chopped pork, onion, chili pepper and an about-to-be-placed egg) at Renee’s Kitchenette in Woodside, Queens, April 17, 2023. (Jutharat Pinyodoonyachet/The New York Times)
EditorialThrough a cloud of steam, Rob Martinez, an executive producer at Righteous Eats, gets footage of a cook holding a plate of sizzling sisig (chopped pork, onion, chili pepper and an about-to-be-placed egg) at Renee’s Kitchenette in Woodside, Queens, April 17, 2023. (Jutharat Pinyodoonyachet/The New York Times)
EditorialThrough a cloud of steam, Rob Martinez, an executive producer at Righteous Eats, gets footage of a cook holding a plate of sizzling sisig (chopped pork, onion, chili pepper and an about-to-be-placed egg) at Renee’s Kitchenette in Woodside, Queens, April 17, 2023. (Jutharat Pinyodoonyachet/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)
EditorialGrilled langoustine and king scallops sizzling in anchovy butter served at Crabshakk in Glasgow, Scotland, Nov. 19, 2021. (Robert Ormerod/The New York Times)
EditorialLemony fish with brown butter, capers and nori, in New York, Sept. 6, 2021. Food styled by Barrett Washburne. (Julia Gartland/The New York Times)
EditorialA customer pays for an order at the Chapli & Chips halal food cart on Hillside Avenue in northeastern Queens, June 12, 2021. (Adam Friedlander/The New York Times)