EditorialThe Regional Minister of Education, Science and Universities, Emilio Viciana, Today Visited the IMDEA Networks Headquarters in Legan?s. The Minister of Education, Science and Universities, Emilio Viciana, Visited the IMDEA Networks Headquarters in Legan?s
EditorialThe Regional Councillor for Education, Science and University, Emilio Viciana Lives at IMDEA Networks in Legan?s, Leganes, Spain - 25 Aug 2023
EditorialA pizza with potato chips, potatoes, bacon and sour cream at Chef Wylie Dufresne's new restaurant, Stretch Pizza, in New York, June 2, 2023. (Lanna Apisukh/The New York Times)
EditorialA pizza with potato chips, potatoes, bacon and sour cream at Chef Wylie Dufresne's new restaurant, Stretch Pizza, in New York, June 2, 2023. (Lanna Apisukh/The New York Times)
EditorialA pizza with potato chips, potatoes, bacon and sour cream at Chef Wylie Dufresne's new restaurant, Stretch Pizza, in New York, June 2, 2023. (Lanna Apisukh/The New York Times)
EditorialA pizza with potato chips, potatoes, bacon and sour cream at Chef Wylie Dufresne's new restaurant, Stretch Pizza, in New York, June 2, 2023. (Lanna Apisukh/The New York Times)
EditorialA pizza with potato chips, potatoes, bacon and sour cream at Chef Wylie Dufresne's new restaurant, Stretch Pizza, in New York, June 2, 2023. (Lanna Apisukh/The New York Times)
EditorialRoasted potato slices on a bed of spinach, topped with an egg, and whole-grain toast with cream cheese and lox in New York, April 18, 2023. (Bobbi Lin/The New York Times)
EditorialChef Felix Coutant slices ham as he prepares a jambon beurre sandwich at L'Ami Pierre in New York, on Nov. 23, 2022. (Karsten Moran/The New York Times)
EditorialA chef prepares slices of pie for a trial run of the Thanksgiving dinner on Holland America Line’s Nieuw Statendam ship on Oct. 3, 2022. (Linda Campos/The New York Times)
EditorialGail Jennings slices shrimp to be added to her gumbo just a few minutes before serving, to keep them from overcooking, at home in Durham, N.C., Nov. 5, 2022. (Jeremy M. Lange/The New York Times)
EditorialGreen salad with apple cider vinaigrette, in New York, Oct. 27, 2022. Food styled by Cyd Raftus McDowell. Props styled by Paige Hicks. (Armando Rafael/The New York Times)
EditorialScallion pancakes topped with slices of pork blood sausage, served at San Ho Won, an acclaimed new Korean barbecue restaurant in San Francisco’s Mission District, July 13, 2022. (Aya Brackett/The New York Times)
EditorialBouncy pearl tapioca is served with a lemongrass broth and caramelized citrus slices, in New York, Dec. 2, 2021. Food styled by Roscoe Betsill. Props styled by Getteline Rene. (Kelly Marshall/The New York Times)