EditorialFrom left, beet salad with coriander-yogurt dressing, green salad with apple cider vinaigrette, and grapefruit-herb salad with coconut and crispy shallots, in New York, Oct. 27, 2022. Food styled by Cyd Raftus McDowell. Props styled by Paige Hicks. (Armando Rafael/The New York Times)
EditorialCarrot salad with cumin and coriander, left, and lamb shanks with apricots and chickpeas, in New York, Oct. 22, 2021. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialA small bowl combines garlic, mint or oregano, coriander (if using) and red-pepper flakes in New York on June 22, 2021. Food Stylist: Judy Kim. (Linda Xiao/The New York Times)
EditorialSpiced grilled halloumi, a springy Cypriot cheese that bronzes when hit with intense heat, served over fresh tomatoes seasoned with coriander and cumin, in East Hampton, N.Y., June 18, 2021. Food styled by Susan Spungen. (Johnny Miller/The New York Times)
EditorialThe chef Iliana Regan fills coriander pastry with roasted acorn squash, brown butter and pickled autumn olives for her fall tasting menu, at Elizabeth, the restaurant she opened in 2012, in Chicago, Nov. 22, 2019. (Sara Stathas/The New York Times)
EditorialHindering Choice. Three women in frilled dresses flirt with a waiter in a long apron at a cafe. "Women no longer drink wine because of their delicate nerves, but they quaff kirsch, maraschino (cherry liqueur), scubac (whisky with saffron, vanilla and c...