EditorialThe gently colored, fully flavored ube sago from San & Wolves at Filled Market in downtown Los Angeles, April 29, 2023. (Adam Amengual/The New York Times)
EditorialThe gently colored, fully flavored ube sago from San & Wolves at Filled Market in downtown Los Angeles, April 29, 2023. (Adam Amengual/The New York Times)
EditorialThe gently colored, fully flavored ube sago from San & Wolves at Filled Market in downtown Los Angeles, April 29, 2023. (Adam Amengual/The New York Times)
EditorialThe gently colored, fully flavored ube sago from San & Wolves at Filled Market in downtown Los Angeles, April 29, 2023. (Adam Amengual/The New York Times)
EditorialThe gently colored, fully flavored ube sago from San & Wolves at Filled Market in downtown Los Angeles, April 29, 2023. (Adam Amengual/The New York Times)
EditorialA dynamic warmup involving a side shuffle with an overhead reach, which begins in a gently squatting position, at a gym in New York, Jan. 4, 2023. (Nicholas Sansone/The New York Times)
EditorialSpiced crème caramel in New York, Sept. 7, 2022. Food styled by César Ramón Pérez Medero. Props styled by Melina Kemph. (Kelly Marshall/The New York Times)
EditorialDon Guerra, left, and his employees, Tanya Burr and Crystal Smith, prepare orders for delivery at Barrio Bread in Tucson, Ariz., Oct. 1, 2021. (Rebecca Noble/The New York Times)
EditorialDon Guerra, left, and his employees, Tanya Burr and Crystal Smith, prepare orders for delivery at Barrio Bread in Tucson, Ariz., Oct. 1, 2021. (Rebecca Noble/The New York Times)
EditorialDon Guerra, left, and his employees, Tanya Burr and Crystal Smith, prepare orders for delivery at Barrio Bread in Tucson, Ariz., Oct. 1, 2021. (Rebecca Noble/The New York Times)
EditorialWendy Waszut-Barrett, a specialist in period theatrical design, gently cleans a piece of historical scenery at the Tabor Opera House in Leadville, Colo., July 12, 2021. (Benjamin Rasmussen/The New York Times)
EditorialA Lambrusco spritz -- amaro, grapefruit juice and sparkling water, garnished with olives and orange, April 5, 2021. (Bryan Gardner/The New York Times; Food Stylist: Barrett Washburne)
EditorialRavneet Gill gently shapes the cookie dough before chilling it for 12 hours before baking, in London on Sept. 23, 2020. (Lauren Fleishman/The New York Times)
EditorialA weeknight dish that can be prepared ahead of time: gently cooked chicken, fluffy rice and a scallion sauce with a bit of an edge from jalape?o and vinegar. Food Stylist: Barrett Washburne. (Andrew Purcell/The New York Times)
EditorialSen. Bernie Sanders acknowledges a throng of excited supporters during a campaign appearance at the University of Minnesota, in Minneapolis, Nov. 3, 2019. (Jenn Ackerman/The New York Times)