EditorialA platter with smoked beef cheek, citra hop pork sausage, cauliflower burnt ends and kale Caesar slaw at LeRoy and Lewis in Austin, Texas, in May 2023. (Sarah Karlan/The New York Times)
EditorialFajitas, guacamole, tortillas and smoked corn, alongside traditional Texas smoked meats from Valentina's Tex Mex BBQ in Austin, Texas, in May 2023. (Jessica Attie/The New York Times)
EditorialRebecca Rivera’s 6-year-old son, Sergio, plays with toy foods like sushi and pizza at home in Patterson, N.Y. on Feb. 26, 2023. (Lauren Lancaster/The New York Times)
EditorialFront row, from left: Serigne Mbaye, Afua Richardson, Nina Compton, Lisa Nelson, Zella Palmer, Martha Wiggins and Edgar Chase IV; back row, from left: Prince Lobo, Dr. Howard Conyers, Robert Manos and Charly Pierre in New Orleans in February 2023. (Rita Harper/The New York Times)
EditorialStrolling outside the Museu do Ipiranga, a history museum that recently reopened after years of renovation, in S?o Paulo, Nov. 6, 2022. (Victor Moriyama/The New York Times)
EditorialStrolling outside the Museu do Ipiranga, a history museum that recently reopened after years of renovation, in S?o Paulo, Nov. 6, 2022. (Victor Moriyama/The New York Times)
EditorialA bagel with goat cheese chèvre, house-cured gravlax, pickled fennel and microgreens served at BernBaum’s in Fargo, N.D., Oct. 12, 2022. (Dan Koeck/The New York Times)
EditorialSheet-Pan Crispy Pork Schnitzel. Breaded and fried cutlets cut across a broad swath of cuisines; this iteration is baked in the oven for greater efficiency and less mess. Food Stylist: Simon Andrews. (David Malosh/The New York Times)
EditorialPalestinian woman Fatima Hammad, 57 prepares the traditional bread "Taboon", in town of Jama'in, Nablus, West Bank, Palestinian Territory - 17 Aug 2022
EditorialPalestinian woman Latifa Al-Nubani, 86, harvests wheat to prepare Freekeh at a field in al-Lubban al-Sharqiya village, Nablus, West Bank, Palestinian Territory - 05 Jun 2022
EditorialPalestinian Chef, Ibrahim Badwan, 31, cooks Chinese food at his store in Gaza city, Gaza city, Gaza Strip, Palestinian Territory - 06 Feb 2022
EditorialShrimp etouffe. Found in both Creole and Cajun cuisines, étouffée is most commonly made with crawfish tails,
which aren’t readily available in most places. (Con Poulos/The New York Times)
EditorialSince he started cooking on TV in 1982, Martin Yan has taught millions of people how to cook various Asian cuisines. (Aya Brackett/The New York Times)
EditorialChef and restaurateur Anita Jaisinghani makes carrot semolina bread at her restaurant, Pondicheri, in Houston on April 5, 2021. (Arturo Olmos/The New York Times)
EditorialSugar-and-salt-rubbed chuck roast is seared to caramelize it before being braised with dried chiles, for Claudia Serrato’s carne con chile rojo recipe, in New York, Dec. 11, 2020. Food styled by Simon Andrews. Props styled by Paige Hicks. (David Malosh/The New York Times)
EditorialVendors, who act as culinary ambassadors, showcase regional specialties from Indonesia's two dozen distinct cuisines during the New York Indonesian Food Bazaar in Elmhurst, Queens on Jan. 11, 2020. (Karsten Moran/The New York Times)