EditorialA bowl of Viet-Cajun Crawfish, a popular menu item at Crawfish and Noodles restaurant in Houston’s Chinatown, on Jan. 14, 2023. (Meridith Kohut/The New York Times)
EditorialMezcal Royale punch, which features a few ounces of the rich yet bright combination of mezcal, blanc vermouth and Cognac, in New York, Nov. 16, 2022. (Bobbi Lin/The New York Times)
EditorialKay Chun’s sesame salmon bowls where everyone can get the whole beautiful bowl, or a version customized to their specs. (Linda Xiao/The New York Times)
EditorialThe war with Russia is threatening harvests like that of beets, the main ingredient in this bowl of borscht, which is Ukraine’s national dish, at a restaurant in Lviv, July 21, 2022. (Diego Ibarra Sanchez/The New York Times)
EditorialA replica bowl of matzo ball soup, part of a traveling exhibit on the Jewish delicatessen, at the Skirball Cultural Center in Los Angeles, June 15, 2022. (Joel Barhamand/The New York Times)
EditorialTuna mayo rice bowl, a chance to learn about flavor combinations by experimenting with toppings and seasonings, in New York, June 21, 2022. (Julia Gartland/The New York Times)
EditorialA bowl of doenjang jjigae, which combines anchovies and the umami of doenjang, a fermented soybean paste, with the natural sweetness of onion, zucchini and radish, in New York, May 25, 2022. Food styled by Sue Li. Props styled by Sophia Pappas. (Bobbi Lin/The New York Times)
EditorialA bowl of matzo ball soup at the pop-up deli Potchke, surrounded by photos taken on a trip last year to Ukraine that inspired the restaurant’s food, in Knoxville, Tenn., May 5, 2022. (Shawn Poynter/The New York Times)