EditorialA pork dish at Ninia’s Garden, an upscale Georgia restaurant in Tbilisi, the capital of Georgia, on March 10, 2023. (Justyna Mielnikiewicz/The New York Times)
EditorialCassoulet-style dish of lamb shanks and beans is complemented by a persimmon and pomegranate salad, in New York, Nov. 28, 2022. Food styled by Hadas Smirnoff. (David Malosh/The New York Times)
EditorialA spread for samgyeopsal, a dish with a name that refers to pork belly’s three layers — the fat cap and the two leaner layers of meat below it, one light and one dark — in New York, May 26, 2022. Food styled by Sue Li. Props styled by Sophia Pappas. (Bobbi Lin/The New York Times)
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)
EditorialSavory, glazed mooncakes, from a recipe by?Betty Liu, come stuffed with punchy dollops of ground pork, in New York, Sept. 1, 2021. Food Stylist: Simon Andrews. (Christopher Simpson/The New York Times)
Editorial6 - Grate the pecorino romano cheese (made with sheep's milk). Italian cuisine, original recipe Pasta alla gricia, typical dish of the Lazio region. Ingredients:. 400 g of spaghetti or rigatoni, 250 g of Amatrice pork cheek, 150 g of grated pecorino fr...
Editorial8 - Spaghetti alla gricia is ready, in the plate. Italian cuisine, original recipe Pasta alla gricia, typical dish of the Lazio region. Ingredients:. 400 g of spaghetti or rigatoni, 250 g of Amatrice pork cheek, 150 g of grated pecorino from Amatrice, ...
Editorial3 - The italian spaghetti, brand of quality . Italian cuisine, original recipe Pasta alla gricia, typical dish of the Lazio region. Ingredients:. 400 g of spaghetti or rigatoni, 250 g of Amatrice pork cheek, 150 g of grated pecorino from Amatrice, pepp...
Editorial4 - Pork cheek fried in a pan, is set aside. Italian cuisine, original recipe Pasta alla gricia, typical dish of the Lazio region. Ingredients:. 400 g of spaghetti or rigatoni, 250 g of Amatrice pork cheek, 150 g of grated pecorino from Amatrice, peppe...
Editorial1 - The pork cheek . Italian cuisine, original recipe Pasta alla gricia, typical dish of the Lazio region. Ingredients:. 400 g of spaghetti or rigatoni, 250 g of Amatrice pork cheek, 150 g of grated pecorino from Amatrice, pepper to taste, coarse salt ...
Editorial2- Cooking pork cheek in a pan. Italian cuisine, original recipe Pasta alla gricia, typical dish of the Lazio region - . Ingredients:. 400 g of spaghetti or rigatoni, 250 g of Amatrice pork cheek, 150 g of grated pecorino from Amatrice, pepper to taste...
EditorialPork noodle soup with ginger and toasted garlic, in New York, Jan. 6, 2020. Prop Stylist: Kalen Kaminski. (Michael Graydon & Nikole Herriott/The New York Times)