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Editorial Brussels sprouts, which were roasted until they caramelize, in New York, Jan. 11, 2023. Food Stylist: Simon Andrews. (David Malosh/The New York Times)

2023-01-25
1

Editorial Roasted brussels sprouts with honey, almonds and chile, in New York, Nov. 4, 2022. Food styled by Barrett Washburne. (Christopher Testani/The New York Times)

2022-11-16
1

Editorial Spicy and saucy cherry tomato pasta from Alexa Weibel that can be made with ruby-red cherry tomatoes still warm from the summer sun. (David Malosh/The New York Times)

2022-08-27
1

Editorial Fiberglass fabric at Auburn Manufacturing in Auburn, Maine, on April 26, 2021, before it is processed in a vertical oven, where it will be heated at 1,300 degrees Fahrenheit to caramelize so it won’t smoke when reaching high temperatures. (Yoon Byun/The New York Times)

2021-04-28
1

Editorial Sugar-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)

2021-01-05
1

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Editorial Brussels sprouts, which were roasted until they caramelize, in New York, Jan. 11, 2023. Food Stylist: Simon Andrews. (David Malosh/The New York Times)

Editorial Roasted brussels sprouts with honey, almonds and chile, in New York, Nov. 4, 2022. Food styled by Barrett Washburne. (Christopher Testani/The New York Times)

Editorial Spicy and saucy cherry tomato pasta from Alexa Weibel that can be made with ruby-red cherry tomatoes still warm from the summer sun. (David Malosh/The New York Times)

Editorial Fiberglass fabric at Auburn Manufacturing in Auburn, Maine, on April 26, 2021, before it is processed in a vertical oven, where it will be heated at 1,300 degrees Fahrenheit to caramelize so it won’t smoke when reaching high temperatures. (Yoon Byun/The New York Times)

Editorial Sugar-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)

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