EditorialSpring lamb with rosemary and turnips, left, and onion tart with leeks, capers and anchovy, in New York, Feb. 18, 2022. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialTurnips and potatoes, called “neeps and tatties,” on offer at the United Nations’ COP26 summit in Glasgow, Scotland, Friday, Nov. 12, 2021. (Lisa Friedman/The New York Times)
EditorialA pickle plate that changes often but might include strawberries, turnips and beets at Rosella in the East Village on April 22, 2021. (Daniel Krieger/The New York Times)