EditorialTransferring mixed ingredients to a baking dish for a classic sweet noodle kugel, rich with sour cream, cottage cheese, light brown sugar and optional raisins, in New York, Nov. 22, 2022. Food styled by Brett Regot. (Linda Xiao/The New York Times)
EditorialA Palestinian Greek Orthodox Christian woman holds up a sweet pudding dish prepared on the occasion of Saint Barbara's Day, in the village of Aboud in the West Bank city of Ramallah, Ramallah, West Bank, Palestinian Territory - 16 Dec 2021
EditorialCovering the potatoes with foil allows them to steam a bit in the oven before they’re uncovered to crisp up. Food Stylist: Simon Andrews. (David Malosh/The New York Times)
EditorialHerbs and lemon brighten a comforting, earthy dish in New York on April 12, 2021. Food Stylist: Simon Andrews. (Christopher Simpson/The New York Times)
EditorialHearty bean nachos with spicy salsa, a vegetarian dish made with pinto beans, carrots or sweet potatoes, and a tomato-and-tomatillo salsa in New York on Oct. 27, 2020. Food Stylist: Simon Andrews. (Christopher Simpson/The New York Times)
EditorialTamarind is used as a finishing touch in a roasted potato dish in New York on July 20, 2020. Food styled by Nik Sharma. (Nik Sharma/The New York Times)
EditorialDish with Sweet Osmanthus and Cloud, c. 1688-1716. Japan, Edo period (1615?1868), Genroku/Shotoku eras (1688-1716). Porcelain with underglaze blue and overglaze color enamel (Hizen ware); diameter: 20 cm (7 7/8 in.).