EditorialCassoulet-style dish of lamb shanks and beans is complemented by a persimmon and pomegranate salad, in New York, Nov. 28, 2022. Food styled by Hadas Smirnoff. (David Malosh/The New York Times)
EditorialSausages are hung to dry cure in a basement shelter where local residents have been living for three months in the Saltivka neighborhood of Kharkiv, Ukraine, on Friday, May 27, 2022. (Nicole Tung/The New York Times)
EditorialA menu including ribs, briskets, verde sausages and lots of side dishes at Moo’s Craft Barbecue in the Lincoln Heights neighborhood of Los Angeles on July 11, 2021. (Adam Amengual/The New York Times)