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Editorial Chopped salad with jalape?o-ranch dressing in New York in August 2021. Food styled by Barrett Washburne. (Bryan Gardner/The New York Times)
- 2023-07-12
- 1
Editorial White bean hummus with tahini and coriander in New York in August 2018. Food styled by Barrett Washburne. (David Malosh/The New York Times)
- 2023-07-12
- 1
Editorial White bean hummus with tahini and coriander in New York in August 2018. Food styled by Barrett Washburne. (David Malosh/The New York Times)
- 2023-06-24
- 1
Editorial Sheet-Pan Roasted Salmon Niçoise Salad. This recipe is essentially a sheet-pan meal of salmon, potatoes, tomatoes, olives and string beans, served with lettuce and dressing for a riff on Niçoise salad. (Ryan Liebe/The New York Times)
- 2023-06-17
- 1
Editorial Sheet-Pan Roasted Salmon Niçoise Salad. This recipe is essentially a sheet-pan meal of salmon, potatoes, tomatoes, olives and string beans, served with lettuce and dressing for a riff on Niçoise salad. (Ryan Liebe/The New York Times)
- 2023-06-10
- 1
Editorial Teriyaki Salmon, in New York, April 24, 2023. Food Stylist: Barrett Washburne. (Kelly Marshall/The New York Times)
- 2023-05-20
- 2
Editorial Teriyaki Salmon, in New York, April 24, 2023. Food Stylist: Barrett Washburne. (Kelly Marshall/The New York Times)
- 2023-05-10
- 2
Editorial Coronation chicken salad in New York, April 25, 2023. Food styled by Barrett Washburne. (Ryan Liebe/The New York Times)
- 2023-05-03
- 2
Editorial Fried Cheese and Chickpeas in Spicy Tomato Gravy. Food Stylist: Barrett Washburne.(James Ransom/The New York Times)
- 2023-04-29
- 1
Editorial A recipe for pot roast from Mimi Sheraton’s 1979 book, “From My Mother’s Kitchen,” in New York, Feb. 16, 2023. Food styled by Barrett Washburne. (Julia Gartland/The New York Times)
- 2023-04-12
- 1
Editorial Gochujang, the Korean fermented red pepper paste, in New York, March 8, 2023. Food styled by Barrett Washburne. (James Ransom/The New York Times)
- 2023-04-05
- 3
Editorial Baked chicken and feta meatballs in New York, Sept. 22, 2022. Food Stylist: Barrett Washburne. (David Malosh/The New York Times)
- 2023-04-01
- 1
Editorial Butter-poached shrimp with dill mayonnaise in New York, March 8, 2023. Food styled by Barrett Washburne. (James Ransom/The New York Times)
- 2023-03-22
- 3
Editorial Ricotta pasta alla vodka in New York on March 7, 2023. Food Stylist: Barrett Washburne. (James Ransom/The New York Times)
- 2023-03-18
- 1
Editorial Turmeric-black pepper chicken in New York, March 11, 2020. Food styled by Barrett Washburne. (David Malosh/The New York Times)
- 2023-03-17
- 1
Editorial Crispy sheet-pan noodles with glazed tofu, in New York, Sept. 16, 2021. Food styled by Barrett Washburne. (Kate Sears/The New York Times)
- 2023-03-17
- 1
Editorial Korean barbecue-style beef meatballs in New York, Oct. 15, 2018. Food styled by Barrett Washburne. (Julia Gartland/The New York Times)
- 2023-03-17
- 1
Editorial Crisp gnocchi with brussels sprouts in New York, Aug. 26, 2019. Food styled by Barrett Washburne. (Andrew Purcell/The New York Times)
- 2023-03-17
- 1
Editorial Glazed tofu with chile and star anise in New York, April 5, 2021. Food stylist: Barrett Washburne. (Bryan Gardner/The New York Times)
- 2023-03-11
- 2
Editorial Easter bread in New York, Feb. 17, 2023. Food styled by Barrett Washburne. (Joel Goldberg/The New York Times)
- 2023-03-01
- 1
Editorial Mole de olla (beef stew with chiles) in New York, Feb. 16, 2023. Food styled by Barrett Washburne. (Julia Gartland/The New York Times)
- 2023-03-01
- 6
Editorial Fish almondine, a nutty variation on a French classic, sole meuniere, in New York, Feb. 16, 2023. Food Stylist: Barrett Washburne. (Julia Gartland/The New York Times)
- 2023-02-28
- 2
Editorial Salad Pizza With White Beans and Parmesan. (Bryan Gardner/The New York Times)
- 2023-02-25
- 1
Editorial Microwave rice in New York, Feb. 16, 2023. Food styled by Barrett Washburne. (Julia Gartland/The New York Times)
- 2023-02-22
- 1
Editorial Vegetarian tamale pie in New York, Jan. 11, 2022. Food styled by Barrett Washburne. (Ryan Liebe/The New York Times)
- 2023-02-01
- 3
Editorial Yasmin Fahr’s broiled salmon and asparagus with herbs, which has a mustard-soy sauce glaze that brings deep, salty swagger, in New York, April 14, 2022. (Dane Tashima/The New York Times)
- 2023-01-28
- 1
Editorial Italian wedding soup with turkey meatballs in New York, Jan. 18, 2019. Food styled by Barrett Washburne. (Julia Gartland/The New York Times)
- 2023-01-26
- 1
Editorial Korean barbecue-style beef meatballs in New York, Oct. 15, 2018. Food styled by Barrett Washburne. (Julia Gartland/The New York Times)
- 2023-01-18
- 2
Editorial Chestnut risotto in New York, Dec. 14, 2022. Food styled by Barrett Washburne. (Ryan Liebe/The New York Times)
- 2022-12-26
- 2
Editorial Mushroom-butternut squash strata in New York, Dec. 14, 2022. Food styled by Barrett Washburne. (Ryan Liebe/The New York Times)
- 2022-12-26
- 3
Editorial One-pot vegetable biryani, in New York, Oct. 4, 2021. (Bryan Gardner/The New York Times)
- 2022-12-24
- 1
Editorial Pigs in blankets with figs and prosciutto, in New York, on Dec. 8, 2022. (Julia Gartland/The New York Times)
- 2022-12-21
- 1
Editorial Pigs in blankets with figs and prosciutto, in New York, on Dec. 8, 2022. (Julia Gartland/The New York Times)
- 2022-12-19
- 1
Editorial Thanksgiving stuffing in New York, Nov. 3, 2022. Food styled by Barrett Washburne. (Christopher Testani/The New York Times)
- 2022-12-14
- 1
Editorial Popcorn Shishito Peppers, Sept. 5, 2021. (Julia Gartland/The New York Times)
- 2022-12-06
- 2
Editorial Turkey-ricotta meatballs, Nov. 3, 2022. (Christopher Testani/The New York Times)
- 2022-12-03
- 1
Editorial Roasted squash with spicy onion gravy. (Christopher Testani/The New York Times)
- 2022-11-26
- 1
Editorial Thanksgiving stuffing, photographed in New York on Nov. 3, 2022. (Christopher Testani/The New York Times)
- 2022-11-16
- 1
Editorial Roasted mushrooms with smoky pomegranate sauce in New York, Nov. 4, 2022. Food styled by Barrett Washburne. (Christopher Testani/The New York Times)
- 2022-11-16
- 7
Editorial From left, pumpkin-butterscotch custard with spiced whipped cream, mini oatmeal-cranberry whoopie pies and red wine-pear cardamom cake, in New York, Oct. 10, 2022. Food styled by Barrett Washburne. (Ryan Liebe/The New York Times)
- 2022-11-16
- 4
Editorial Rosemary-Garlic Roasted Chicken and Gnocchi, in New York, Jan. 11, 2022. Food Stylist: Barrett Washburne. (Ryan Liebe/The New York Times)
- 2022-11-12
- 1
Editorial Margaux Laskey’s Huli huli chicken. Food Stylist: Barrett Washburne. (Andrew Purcell/The New York Times)
- 2022-11-05
- 1
Editorial Melissa Clark’s Sheet Pan Chicken with Crispy Mushrooms, in New York on Oct. 10, 2022. (Ryan Liebe/The New York Times)
- 2022-10-19
- 3
Editorial Beet salad with goat cheese toasts, right, with a hearty kale, squash and bean soup, in New York, Sept. 23, 2022. Food styled by Barrett Washburne. (David Malosh/The New York Times)
- 2022-10-05
- 4
Editorial Green Curry Glazed Tofu. (Ryan Liebe/The New York Times; Food Stylist: Barrett Washburne)
- 2022-09-24
- 2
Editorial Green Curry Glazed Tofu. (Ryan Liebe/The New York Times; Food Stylist: Barrett Washburne)
- 2022-09-23
- 4
Editorial Mussels with white beans, garlic and rosemary, in New York, Sept. 13, 2022. Food styled by Barrett Washburne. (Bryan Gardner/The New York Times)
- 2022-09-21
- 3
Editorial Sheet-pan baked feta with broccolini, tomatoes and lemon, a fan-favorite recipe from Yasmin Fahr that is both virtuous (all those veggies) and tasty, in New York, June 14, 2020. (Bryan Gardner/The New York Times)
- 2022-09-10
- 4
Editorial Pasta with pumpkin seed pesto in New York, Aug. 25, 2022. Food styled by Barrett Washburne. (Joe Lingeman/The New York Times)
- 2022-08-29
- 1
Editorial Double-tomato pasta salad in New York, May 26, 2022. Food styled by Barrett Washburne. (Ryan Liebe/The New York Times)
- 2022-08-10
- 4
Editorial Bowls of cod and corn with old-bay butter, Kay Chun?s smart, one-pot seafood dinner, in New York, July 2, 2021. Food stylist: Barrett Washburne (Bryan Gardner/The New York Times)
- 2022-08-06
- 1
Editorial Double-tomato pasta salad in New York, May 26, 2022. Food styled by Barrett Washburne. (Ryan Liebe/The New York Times)
- 2022-08-03
- 4
Editorial Cold noodles with tomatoes inspired by naengmyeon and oi naengguk, chilled Korean soups. (Julia Gartland/The New York Times)
- 2022-07-30
- 1
Editorial Zucchini slice, a cross between a frittata and savory quick bread that is popular in Australia and New Zealand, June 11, 2022. (Bryan Gardner/The New York Times)
- 2022-07-20
- 3
Editorial Crispy gnocchi with tomato and red onion. (Mark Weinberg/The New York Times)
- 2022-06-18
- 1
Editorial Halloumi with corn, cherry tomatoes and basil. (Bryan Gardner/The New York Times)
- 2022-06-11
- 1
Editorial Creamy pasta with ricotta and herbs in New York, May 26, 2022. Food styled by Barrett Washburne. (Ryan Liebe/The New York Times)
- 2022-05-31
- 3
Editorial Microwave-steamed eggs in New York, Sept. 16, 2021. Food styled by Barrett Washburne. (Kate Sears/The New York Times)
- 2022-05-12
- 2
Editorial Yasmin Fahr’s broiled salmon and asparagus with herbs, which has a mustard-soy sauce glaze that brings deep, salty swagger, in New York, April 14, 2022. (Dane Tashima/The New York Times)
- 2022-05-07
- 1
Editorial Swiss chard risotto in New York, on April 15, 2022. (Dane Tashima/The New York Times)
- 2022-04-27
- 3
Editorial Bean and Cheese Burritos. (Kate Sears/The New York Times)
- 2022-04-09
- 1
Editorial Chicken schnitzel with roasted grapes and sour cream. (Andrew Purcell/The New York Times)
- 2022-04-02
- 2
Editorial A variety of conchas in New York, March 11, 2022. Food styled by Barrett Washburne. (Joel Goldberg/The New York Times)
- 2022-03-23
- 1
Editorial Salmon croquettes. (Bryan Gardner/The New York Times)
- 2022-03-19
- 1
Editorial A 7up cake in New York, Jan. 26, 2022. Food styled by Barrett Washburne. (Ryan Liebe/The New York Times)
- 2022-02-16
- 5
Editorial There are few transformations in cooking as miraculous as turning an egg into a meringue. (Kate Sears/The New York Times)
- 2022-02-09
- 4
Editorial A dinner menu of individual beef Wellingtons, and cheesy pan-seared radicchio, in New York on Jan. 28, 2022. (Kate Sears/The New York Times)
- 2022-02-05
- 5
Editorial A Lunar New Year dish of Nasi biryani with chicken curry, in New York, Jan. 12, 2022. Food Stylist: Barrett Washburne. (Ryan Liebe/The New York Times)
- 2022-01-26
- 4
Editorial Several French bread pizzas in New York, Jan. 11, 2022. (Ryan Liebe/The New York Times)
- 2022-01-19
- 4
Editorial Glazed cod with bok choy, ginger and oyster sauce In New York on July 15, 2019. (Christopher Testani/The New York Times)
- 2022-01-15
- 1
Editorial The vegan Yorkshire pudding in New York, Dec. 9, 2021. Food stylist: Barrett Washburne. (Joel Goldberg/The New York Times)
- 2021-12-19
- 1
Editorial Eric Kim?s garlic-braised chicken, a simple recipe that takes longer to cook than our usual weeknight dishes, but nearly all of that time is unattended, in New York, Oct. 26, 2021. Fod stylist: Barrett Washburne. (Christopher Testani/The New York Times)
- 2021-12-18
- 1
Editorial Crisp roast duck in New York, Nov. 23, 2021. Food styled by Barrett Washburne. (Ryan Liebe/The New York Times)
- 2021-12-15
- 3
Editorial Kaale seerabeh salad (salad with pomegranate dressing), in New York, Nov. 23, 2021. Food styled by Barrett Washburne. (Ryan Liebe/The New York Times)
- 2021-12-08
- 2
Editorial Rice cakes with peanut sauce and hoisin in New York, Oct. 21, 2021. Food stylist: Barrett Washburne. (Kate Sears/The New York Times)
- 2021-12-04
- 1
Editorial Ginger-dill salmon. Food styled by Barrett Washburne. (Christopher Simpson/The New York Times)
- 2021-11-27
- 1
Editorial Hot and sour seared tofu with snap peas in New York on Oct. 21, 2021. Food Stylist: Barrett Washburne. (Kate Sears/The New York Times)
- 2021-11-20
- 1
Editorial A holiday dinner of seven simplified, flavorful dishes for time-constrained or beginning Thanksgiving dinner hosts, in New York, Oct. 3, 2021. (Bryan Gardner/The New York Times)
- 2021-11-17
- 7
Editorial No-knead dinner rolls in New York, Dec. 18, 2018. Food styled by Barrett Washburne. (Julia Gartland/The New York Times)
- 2021-11-11
- 3
Editorial Apples roast alongside turkey in Padma Lakshmi’s recipe, and end up in the gravy, in New York on Oct. 26, 2021. (Christopher Testani/The New York Times)
- 2021-11-10
- 2
Editorial Farro and cauliflower parmesan in New York on Oct. 20, 2021. Food Stylist: Barrett Washburne. (Kate Sears/The New York Times)
- 2021-11-06
- 1
Editorial A bowl of bullinada, an aioli-spiked fish stew that is among the 100 recipes in ?Claudia Roden?s Mediterranean,? in New York, Oct. 20, 2021. Food Stylist: Barrett Washburne. (Kate Sears/The New York Times)
- 2021-11-03
- 1
Editorial Singapore noodles with charred scallions in New York, Sept. 17, 2021. Food stylist: Barrett Washburne. (Kate Sears/The New York Times)Singapore noodles with charred scallions in New York, Sept. 17, 2021. Food stylist: Barrett Washburne. (Kate Sears/The New York Times)
- 2021-10-16
- 1
Editorial Roasted carrots with yaji spice relish in New York on Sept. 15, 2021. In her new monthly column, Yewande Komolafe returns to the food of West Africa to examine how it shaped her cooking, and her idea of home. Food Stylist: Barrett Washburne. Prop Stylist: Paige Hicks. (Kelly Marshall/The New York Times)
- 2021-09-28
- 3
Editorial Vegetable pajeon are irresistible Korean scallion pancakes. (Linda Xiao/The New York Times)
- 2021-09-24
- 1
Editorial Lemony fish with brown butter, capers and nori, in New York, Sept. 6, 2021. Food styled by Barrett Washburne. (Julia Gartland/The New York Times)
- 2021-09-15
- 3
Editorial Chopped salad with jalape?o-ranch dressing. (Bryan Gardner/The New York Times; Food Stylist: Barrett Washburne)
- 2021-09-11
- 1
Editorial Porgy fillets with pickled jalape?o-herb sauce. (Bryan Gardner/The New York Times; Food Stylist: Barrett Washburne)
- 2021-08-25
- 1
Editorial Grilled chicken and corn with tartar butter in New York, July 3, 2021. Food stylist: Bryan Gardner. (Barrett Washburne/The New York Times)
- 2021-08-23
- 1
Editorial Grilled chicken and corn with tartar butter in New York, July 3, 2021. Food stylist: Bryan Gardner. (Barrett Washburne/The New York Times)
- 2021-08-21
- 1
Editorial Saffron salmon kababas in New York, July 2, 2021. Food stylist: Barrett Washburne. (Bryan Gardner/The New York Times)
- 2021-08-15
- 2
Editorial Halloumi with corn, cherry tomatoes and basil in New York, Aug. 2, 2021. Food styled by Barrett Washburne. (Bryan Gardner/The New York Times)
- 2021-08-13
- 3
Editorial A Texas sheet cake in New York, June 11, 2021. (Bryan Gardner/The New York Times)
- 2021-07-27
- 1
Editorial Gochugaru salmon with crispy rice in New York, April 5, 2021. Food stylist: Barrett Washburne. (Bryan Gardner/The New York Times)
- 2021-07-24
- 1
Editorial Roasted chicken thighs with peaches, basil and ginger in New York on July 15, 2019. Food Stylist: Barrett Washburne. (Christopher Testani/The New York Times)
- 2021-07-15
- 1
Editorial Espresso martinis in New York, March 11, 2020. Food styled by Barrett Washburne. (David Malosh/The New York Times)
- 2021-06-18
- 1
Editorial A Korean cheeseburger with sesame-cucumber pickles in New York, April 6, 2021. Food styled by Barrett Washburne. (Bryan Gardner/The New York Times)
- 2021-05-29
- 2
Editorial Glazed tofu with chile and star anise in New York, April 5, 2021. Food stylist: Barrett Washburne. (Bryan Gardner/The New York Times)
- 2021-05-19
- 1
Editorial A variety of alliums, in New York, April 5, 2021. Food styled by Barrett Washburne. (Bryan Gardner/The New York Times)
- 2021-05-18
- 1
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