EditorialFrom left, glazed carrots with miso and sesame; warm kale salad with walnuts and pomegranate; and creamy chard with ricotta, parmesan and bread crumbs, in New York in October 2022. Food styled by Simon Andrews. (Christopher Simpson/The New York Times)
EditorialBeet salad with goat cheese toasts, right, with a hearty kale, squash and bean soup, in New York, Sept. 23, 2022. Food styled by Barrett Washburne. (David Malosh/The New York Times)