EditorialGochujang, the Korean fermented red pepper paste, in New York, March 8, 2023. Food styled by Barrett Washburne. (James Ransom/The New York Times)
EditorialGochujang, the Korean fermented red pepper paste, in New York, March 8, 2023. Food styled by Barrett Washburne. (James Ransom/The New York Times)
EditorialGochujang, the Korean fermented red pepper paste, in New York, March 8, 2023. Food styled by Barrett Washburne. (James Ransom/The New York Times)
EditorialSesame seeds being used to make hand-ground ajonjolí paste in the town of San Luis de Sincé, Colombia, Jan. 30, 2023. (Federico Rios/The New York Times)
EditorialBrothy Thai curry with silken tofu and herbs in New York, Dec. 8, 2022. Food styled by Roscoe Betsill. Props styled by Maeve Sheridan. (Kelly Marshall/The New York Times)
EditorialHazelnuts are coated in a homemade caramel before being blended in a food processor to create a praline paste for a Paris-Brest recipe in New York, Dec. 20, 2022. Food styled by Simon Andrews. (Armando Rafael/The New York Times)
EditorialRick Martinez dances to salsa music as he prepares an achiote paste for a red snapper. (Ren Fuller/The New York Times; Food Stylist: Laura Kinsey Dolph; Prop Stylist: Tamasin Reid)
EditorialSpicy and saucy cherry tomato pasta from Alexa Weibel that can be made with ruby-red cherry tomatoes still warm from the summer sun. (David Malosh/The New York Times)
EditorialStriped bass, deboned and filled with fish paste, served at WenWen, a Taiwanese restaurant in Brooklyn, July 7, 2022. (Sarah Kobos/The New York Times)
EditorialClaes Oldenburg, widely recognized as the father of pop art, at his studio in New York on May 30, 2019, with his sculptures “Big Balancing Tools (Screwdriver, Pliers, Hammer),” from 1985, and “Study of Cross Section of a Toothbrush With Paste in a Cup,” from 1980. (Kate Owen/The New York Times)
EditorialA bowl of doenjang jjigae, which combines anchovies and the umami of doenjang, a fermented soybean paste, with the natural sweetness of onion, zucchini and radish, in New York, May 25, 2022. Food styled by Sue Li. Props styled by Sophia Pappas. (Bobbi Lin/The New York Times)
EditorialLocally-produced coca paste, paid for in cash by members of the Comandos de la Frontera militia, in Colombia, Feb. 19, 2022. (Federico Rios/The New York Times)
EditorialA Lunar New Year dish of chap chye, a traditional braised cabbage dish seasoned with pungent soybean paste, in New York, Jan. 12, 2022. Food Stylist: Barrett Washburne. (Ryan Liebe/The New York Times)
EditorialA dish served at Phat Eatery in Katy Asian Town, a shopping center in the Houston suburbs aimed at the area’s large Asian American population, Jan. 7, 2022. (Go Nakamura/The New York Times)
EditorialPreview of the Bonhams Jewellery Sale at Bonhams New Bond Street. The sale takes place on 02 December., New Bond Street, London, UK - 01 Dec 2021
EditorialA dainty seaweed paste onigiri is topped with a mix of seaweed, salmon and wasabi, and garnished with edible flowers at Rike in Los Angeles on July 24, 2021. (Jessica Pons/The New York Times)