EditorialA festive Lunar New Year dish of egg noodles stir-fried with pork belly and shrimp, in New York, Jan. 12, 2022. Food Stylist: Barrett Washburne. (Ryan Liebe/The New York Times)
EditorialPan-fried breaded pork chops and a spring salad with sweet herbs, egg and walnuts, in New York, March 23, 2021. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialPan-fried breaded pork chops and a spring salad with sweet herbs, egg and walnuts, in New York, March 23, 2021. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialFrom left: Savory oats with fried egg and za’atar, chicken salad pita and spicy meatballs with chickpeas. (Andrew Scrivani/The New York Times)
EditorialFrom left: Savory oats with fried egg and za’atar, chicken salad pita and spicy meatballs with chickpeas. (Andrew Scrivani/The New York Times)
EditorialFrom left: Savory oats with fried egg and za’atar, chicken salad pita and spicy meatballs with chickpeas. (Andrew Scrivani/The New York Times)