EditorialCrispy wonton chicken salad in New York in May 2022. Food styled by Maggie Ruggiero. Props styled by Sophia Pappas. (Chris Simpson/The New York Times)
EditorialOven-roasted chicken shawarma in New York, Feb. 27, 2023. Food styled by Hadas Smirnoff. Props styled by Megan Hedgepeth. (Linda Xiao/The New York Times)
EditorialOven-roasted chicken shawarma in New York, Feb. 27, 2023. Food styled by Hadas Smirnoff. Props styled by Megan Hedgepeth. (Linda Xiao/The New York Times)
EditorialTongdak gui, which draws inspiration from the old-fashioned rotisserie chickens sold along Seoul’s streets in the 1970s — before Korean fried chicken entered the scene in the next decade, in New York, May 26, 2022. Food styled by Sue Li. Props styled by Sophia Pappas. (Bobbi Lin/The New York Times)
EditorialThe kitchen in the Reform Club, with stoves, ovens, sinks, rotisserie, pots, pans, and cooks. Steel engraving by W. Radclyffe after an illustration by G.B. Moore from London Interiors, Their Costumes and Ceremonies, Joshua Mead, London, 1841.
EditorialThe kitchen in the Reform Club, with stoves, ovens, sinks, rotisserie, pots, pans, and cooks. Steel engraving by W. Radclyffe after an illustration by G.B. Moore from London Interiors, Their Costumes and Ceremonies, Joshua Mead, London, 1841.
EditorialThe kitchen in the Reform Club, with stoves, ovens, sinks, rotisserie, pots, pans, and cooks. Steel engraving by W. Radclyffe after an illustration by G.B. Moore from London Interiors, Their Costumes and Ceremonies, Joshua Mead, London, 1841.