EditorialDumpling noodle soup in New York, Feb. 28, 2023. Food styled by Hadas Smirnoff. Props styled by Megan Hedgepeth. (Linda Xiao/The New York Times)
EditorialDumpling noodle soup in New York, Feb. 28, 2023. Food styled by Hadas Smirnoff. Props styled by Megan Hedgepeth. (Linda Xiao/The New York Times)
EditorialDumpling noodle soup in New York, Feb. 28, 2023. Food styled by Hadas Smirnoff. Props styled by Megan Hedgepeth. (Linda Xiao/The New York Times)
EditorialDumpling noodle soup in New York, Feb. 28, 2023. Food styled by Hadas Smirnoff. Props styled by Megan Hedgepeth. (Linda Xiao/The New York Times)
EditorialA pie from Dough Pizzeria in San Antonio, one of several independent pizzerias that have begun selling premium frozen pies, Jan. 20, 2023. Food Stylist: Frances Boswell. (Heather Black/The New York Times)
EditorialWhatever You’ve Got Fried Rice, in New York, Oct. 24, 2018. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks. (David Malosh/The New York Times)
EditorialWorkers load 450 boxes of lobster tails from an industrial freezer into a refrigerated shipping container, to be exported to Australia, at the Northern Fishermen Cooperative Society in Belize City, the capital of Belize, Aug. 31, 2022. (Meridith Kohut/The New York Times)