EditorialRisotto with local red prawns served at Noni, a Michelin-starred restaurant in Valletta, the capital of Malta, on June 11, 2023. (Dragana Rankovic/The New York Times)
EditorialRisotto with local red prawns served at Noni, a Michelin-starred restaurant in Valletta, the capital of Malta, on June 11, 2023. (Dragana Rankovic/The New York Times)
EditorialRisotto with local red prawns served at Noni, a Michelin-starred restaurant in Valletta, the capital of Malta, on June 11, 2023. (Dragana Rankovic/The New York Times)
EditorialRisotto with local red prawns served at Noni, a Michelin-starred restaurant in Valletta, the capital of Malta, on June 11, 2023. (Dragana Rankovic/The New York Times)
EditorialRisotto with local red prawns served at Noni, a Michelin-starred restaurant in Valletta, the capital of Malta, on June 11, 2023. (Dragana Rankovic/The New York Times)
EditorialRisotto with local red prawns served at Noni, a Michelin-starred restaurant in Valletta, the capital of Malta, on June 11, 2023. (Dragana Rankovic/The New York Times)
EditorialPrawns are sealed inside a fresh coconut before cooking at Masalawala & Sons, a Bengali restaurant in the Park Slope neighborhood of Brooklyn, Jan. 15, 2023. (Adam Friedlander/The New York Times)
EditorialBinchotan grilled prawns at Silver Apricot, which applies a seasonal farmers’ market approach to Chinese cooking, in Greenwich Village on Nov. 6, 2020. (Emon Hassan/The New York Times)
EditorialA version of moqueca with large prawns and cod, served with rice, in New York on March 10, 2021. Food Stylist: Chris Lanier. (Armando Rafael/The New York Times)