EditorialMartha Soledad, a Veracruz cook renowned for preparing traditional Mexican cuisine, mashes jalape?os in a molcajete, a type of mortar and pestle, in Veracruz, Mexico, in May 2023. (Adrian Wilson/The New York Times)
EditorialMartha Soledad, a Veracruz cook renowned for preparing traditional Mexican cuisine, mashes jalape?os in a molcajete, a type of mortar and pestle, in Veracruz, Mexico, in May 2023. (Adrian Wilson/The New York Times)
EditorialJalape?o and hot sauce add some spiciness to the other ingredients for the spicy clam dip in New York on May 12, 2022. Food Stylist: Simon Andrews. (David Malosh/The New York Times)
EditorialIngredients to make halloumi with corn, cherry tomatoes and basil in New York, Aug. 2, 2021. Food styled by Barrett Washburne. (Bryan Gardner/The New York Times)
EditorialPotato-cheddar soup with quick-pickled jalape?os, in New York, Jan. 19, 2021. Food styled by Barrett Washburne. (Christopher Simpson/The New York Times)
EditorialOriginal nachos, made with tortilla chips, cheese and pickled jalape?os in New York on Oct. 27, 2020. Food Stylist: Simon Andrews. (Christopher Simpson/The New York Times)
EditorialA weeknight dish that can be prepared ahead of time: gently cooked chicken, fluffy rice and a scallion sauce with a bit of an edge from jalape?o and vinegar. Food Stylist: Barrett Washburne. (Andrew Purcell/The New York Times)