EditorialA fried sage salsa verde drizzled over slices of roast turkey breast adds an aromatic herbal perk to a traditional Thanksgiving plate, in New York, Nov. 2, 2021. (Christopher Simpson/The New York Times)
EditorialA bowl of abdoogh khiar, a cold buttermilk and cucumber soup, in New York, June 15, 2021. Food stylist: Simon Andrews. (Christopher Simpson/The New York Times)
EditorialAn aromatic blend of spices steeps in warm peanut milk to help make Kunun Gyada (Spiced Peanut Rice Porridge) in New York on March 1, 2021. Food Stylist: Rebecca Jurkevich. (Beatriz Da Costa/The New York Times)
EditorialHyperaspis, Print, Ocimum is a genus of aromatic annual and perennial herbs and shrubs in the family Lamiaceae, native to the tropical and warm temperate regions of all 6 inhabited continents, with the greatest number of species in Africa. It is the ge...
EditorialPreparation of aromatic paste. The Ni'matnama-i Nasir al-Din Shah. A manuscript o. 1495 - 1505. The Sultan Ghiyath al-Din, watching the preparation of 'abtana' (aromatic paste). Two servants working on it, one mixing ingredients in a large bowl, the ot...
EditorialBird-Shaped Incence Burner, 12th?13th century, Attributed to Central Asia or Eastern Iran, Bronze; cast, pierced, and engraved, 9 13/16 x 3 9/16 x 7 3/8 in. (25 x 9 x 18.8 cm), Metal, Incense was widely used in the medieval Islamic world. At receptions...
EditorialBird-Shaped Incence Burner, 12th?13th century, Attributed to Central Asia or Eastern Iran, Bronze; cast, pierced, and engraved, 9 13/16 x 3 9/16 x 7 3/8 in. (25 x 9 x 18.8 cm), Metal, Incense was widely used in the medieval Islamic world. At receptions...
EditorialBox with porcelain tea caddies, Qing dynasty, c1755-c1800. The pewter box and flat cover are made in the shape of a prunus (plum) blossom. A five-lobed porcelain tea caddy and five fan-shaped ones are neatly fitted inside.The covers are inscribed in go...