EditorialMezcal royale punch, which features a few ounces of the rich yet bright combination of mezcal, blanc vermouth and Cognac, in New York, Nov. 16, 2022. (Bobbi Lin/The New York Times)
EditorialKay Chun’s sesame salmon bowls where everyone can get the whole beautiful bowl, or a version customized to their specs. (Linda Xiao/The New York Times)
EditorialThe war with Russia is threatening harvests like that of beets, the main ingredient in this bowl of borscht, which is Ukraine’s national dish, at a restaurant in Lviv, July 21, 2022. (Diego Ibarra Sanchez/The New York Times)
EditorialA replica bowl of matzo ball soup, part of a traveling exhibit on the Jewish delicatessen, at the Skirball Cultural Center in Los Angeles, June 15, 2022. (Joel Barhamand/The New York Times)
EditorialTuna mayo rice bowl, a chance to learn about flavor combinations by experimenting with toppings and seasonings, in New York, June 21, 2022. (Julia Gartland/The New York Times)
EditorialA bowl of doenjang jjigae, which combines anchovies and the umami of doenjang, a fermented soybean paste, with the natural sweetness of onion, zucchini and radish, in New York, May 25, 2022. Food styled by Sue Li. Props styled by Sophia Pappas. (Bobbi Lin/The New York Times)
EditorialA bowl of matzo ball soup at the pop-up deli Potchke, surrounded by photos taken on a trip last year to Ukraine that inspired the restaurant’s food, in Knoxville, Tenn., May 5, 2022. (Shawn Poynter/The New York Times)
EditorialPeople attend a Spencer Crandall concert at Brooklyn Bowl Nashville in downtown Nashville, Tenn., on April 14, 2022. (William DeShazer/The New York Times)
EditorialGreg Dulan, left, and his brother, Terry, outside their small business, Dulan’s Soul Food Kitchen, in Inglewood, Calif., in February 2022. (Carlos Gonzalez/The New York Times)
Editorialtile panel, tableau: between 1690-1730, edge: 18th century, tin glaze, earthenware, With frame: 67.5 x 66 x 3.5cm (675 x 660 x 35mm), angel, biblical representation, rotterdam, Tile panel of sixteen tiles ( four by four) of earthenware covered with tin...
EditorialKay Chun?s sesame salmon bowl, which is inspired by chirashi, in New York, June 9, 2021. food stylist: Monica Pierini (Linda Xiao/The New York Times)
EditorialA bowl of alligator sauce piquante, a tomato-like stew with the reptile’s meat, served over rice at Hoppy’s Corner Tiger Tailgate during the annual football game between the Louisiana State University Tigers and the University of Florida Gators in Baton Rouge, La., Oct. 16, 2021. (Edmund D. Fountain/The New York Times)
EditorialA bowl of bullinada, an aioli-spiked fish stew that is among the 100 recipes in ?Claudia Roden?s Mediterranean,? in New York, Oct. 20, 2021. Food Stylist: Barrett Washburne. (Kate Sears/The New York Times)
EditorialA bowl of kimchi bibim guksu, which adds kimchi to the the traditional Korean cold noodle dish of bibim guksu, in New York, Aug. 3, 2020. Food Stylist: Rebecca Jurkevich. (Johnny Miller/The New York Times)