EditorialChile crisp fettuccine Alfredo with spinach from Genevieve Ko, who swirls chile crisp into fettuccine Alfredo for a dish that is soothingly creamy with a crackle of heat, in New York, Oct. 18, 2022. food stylist: Hadas Smirnoff (Kate Sears/The New York Times)
EditorialClockwise from top: Meal, Ready-to-Eat, or M.R.E. packaging, toilet paper, peanut butter packet, disposable spoon, creamy spinach fettuccine entree, packet used for storing entree while it heats, flameless ration heater (to heat up the entree), pretzels, crackers, hot sauce, salt, matches, coffee, creamer, gum, sugar, moist towelette, chocolate protein drink in Gainesville, Ga. on May 15, 2021. (Rinne Allen/The New York Times)
EditorialThe creamy wild mushroom fettuccine, topped with fresh black truffles, at Bar Pleiades in New York, Jan. 8, 2020. (Jeenah Moon/The New York Times)