EditorialA mushroom mille-feuille with juicy, oil-poached cherry tomatoes and melted Moses Sleeper cheese at Claud in New York, Oct. 27, 2022. (Daniel Krieger/The New York Times)
EditorialThe foie gras mille-feuille garnished with candied morels (morilles confites) at Les Trois Chevaux in New York, May 6, 2022. (Emon Hassan/The New York Times)