EditorialBeet and barley salad with date-citrus vinaigrette, in New York, Aug. 24, 2021. Food styled by Hadas Smirnoff. (Ryan Liebe/The New York Times)
EditorialOne of five the diffusers that emit a citrus scent that wafts about Citrovia, an art installation of fake lemon trees and lemon slices at a construction site in New York, June 30, 2021. (John Taggart/The New York Times)
EditorialPernil, a preparation for pork shoulder that is marinated in garlic, citrus and herbs, then slow-roasted on high heat to achieve a crisp chicharrón, or skin, in New York on March 9, 2021. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks. (Christopher Simpson/The New York Times)
EditorialFrom left, creamy leek and parsnip soup, herbed chicken and spinach meatballs, and citrus and persimmon salad, in New York in January 2021. (Andrew Scrivani/The New York Times)