EditorialA plate of turkey, lemon-thyme brussels sprouts and apple-sausage stuffing served during a trial run of the Thanksgiving dinner on Holland America Line’s Nieuw Statendam ship on Oct. 3, 2022. (Linda Campos/The New York Times)
EditorialBasil, thyme and lime help make a dish herby and tangy in New York, Aug. 10, 2022. Food Stylist: Hadas Smirnoff. (David Malosh/The New York Times)
EditorialBasil, thyme and lime help make a dish herby and tangy in New York, Aug. 10, 2022. Food Stylist: Hadas Smirnoff. (David Malosh/The New York Times)
EditorialBasil, thyme and lime help make a dish herby and tangy in New York, Aug. 10, 2022. Food Stylist: Hadas Smirnoff. (David Malosh/The New York Times)
EditorialA dish of red onion stuffed with quinoa, shallots, peppers, sunflower seeds and fresh thyme, served at Persil in Paris, May 23, 2022. (Joann Pai/The New York Times)