EditorialSwedish reindeer served with red cabbage, glazed black radish, roasted carrots and stir-fried lingonberries at Gammelg?rden in S?len, Sweden, February 2023. (David B. Torch/The New York Times)
EditorialFrom left: Roy Lichtenstein’s “Thinking of Him,” 1963; Marjorie Strider’s “Girl with Radish,” 1963; and Rosalyn Drexler’s “Self-Portrait,” 1964, on display in “New York 1962-1964” at the Jewish Museum in Manhattan, July 19, 2022. (Lila Barth/The New York Times)
EditorialA bowl of doenjang jjigae, which combines anchovies and the umami of doenjang, a fermented soybean paste, with the natural sweetness of onion, zucchini and radish, in New York, May 25, 2022. Food styled by Sue Li. Props styled by Sophia Pappas. (Bobbi Lin/The New York Times)
EditorialRoast chicken with green garlic, herbs and potatoes served with shaved asparagus and radish salad, in New York, March 31, 2022. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialRadish leaves dry in a greenhouse in Haean, South Korea, a village on the border where much land is still technically owned by North Korea, Dec. 23, 2020. (Jean Chung/The New York Times)
EditorialA bento box with grilled chicken marinated in shio koji, served with pickled radish, curried pickled cauliflower and rice balls, at Rice & Miso in Brooklyn, February 2020. (Caitlin Ochs/The New York Times)