EditorialStarters at Le Fumarole da Nicola restaurant, including tomatoes, mozzarella, zucchini and basil, near Sant’Angelo on the Italian island of Ischia on May 31, 2023. (Francesco Lastrucci/The New York Times)
EditorialStarters at Le Fumarole da Nicola restaurant, including tomatoes, mozzarella, zucchini and basil, near Sant’Angelo on the Italian island of Ischia on May 31, 2023. (Francesco Lastrucci/The New York Times)
EditorialStarters at Le Fumarole da Nicola restaurant, including tomatoes, mozzarella, zucchini and basil, near Sant’Angelo on the Italian island of Ischia on May 31, 2023. (Francesco Lastrucci/The New York Times)
EditorialStarters at Le Fumarole da Nicola restaurant, including tomatoes, mozzarella, zucchini and basil, near Sant’Angelo on the Italian island of Ischia on May 31, 2023. (Francesco Lastrucci/The New York Times)
EditorialStarters at Le Fumarole da Nicola restaurant, including tomatoes, mozzarella, zucchini and basil, near Sant’Angelo on the Italian island of Ischia on May 31, 2023. (Francesco Lastrucci/The New York Times)
EditorialStarters at Le Fumarole da Nicola restaurant, including tomatoes, mozzarella, zucchini and basil, near Sant’Angelo on the Italian island of Ischia on May 31, 2023. (Francesco Lastrucci/The New York Times)
EditorialStarters at Le Fumarole da Nicola restaurant, including tomatoes, mozzarella, zucchini and basil, near Sant’Angelo on the Italian island of Ischia on May 31, 2023. (Francesco Lastrucci/The New York Times)
EditorialStarters at Le Fumarole da Nicola restaurant, including tomatoes, mozzarella, zucchini and basil, near Sant’Angelo on the Italian island of Ischia on May 31, 2023. (Francesco Lastrucci/The New York Times)
EditorialStarters at Le Fumarole da Nicola restaurant, including tomatoes, mozzarella, zucchini and basil, near Sant’Angelo on the Italian island of Ischia on May 31, 2023. (Francesco Lastrucci/The New York Times)
EditorialStarters at Le Fumarole da Nicola restaurant, including tomatoes, mozzarella, zucchini and basil, near Sant’Angelo on the Italian island of Ischia on May 31, 2023. (Francesco Lastrucci/The New York Times)
EditorialStarters at Le Fumarole da Nicola restaurant, including tomatoes, mozzarella, zucchini and basil, near Sant’Angelo on the Italian island of Ischia on May 31, 2023. (Francesco Lastrucci/The New York Times)
EditorialStarters at Le Fumarole da Nicola restaurant, including tomatoes, mozzarella, zucchini and basil, near Sant’Angelo on the Italian island of Ischia on May 31, 2023. (Francesco Lastrucci/The New York Times)
EditorialA sauce made with preserved tomatoes is tossed with housemade tagliarini at Jupiter in New York, Jan. 30, 2023. (Nico Schinco/The New York Times)
EditorialA mushroom mille-feuille with juicy, oil-poached cherry tomatoes and melted Moses Sleeper cheese at Claud in New York, Oct. 27, 2022. (Daniel Krieger/The New York Times)
EditorialTomatoes grown using the CRISPR technique in the lab of Cathie Martin at the John Innes Centre in Norwich, England, June 23, 2022. (Elizabeth Dalziel/The New York Times)
EditorialPREMIUM EXCLUSIVE: *NO WEB UNTIL 1PM EDT 14TH AUG* Proud Kim Kardashian hosts a private screening of her first animated flick PAW Patrol: The Movie
EditorialClockwise from top left: mushrooms; a spanakopita pie with spinach, feta and jalape?os; tomatoes with mozzarella; ham, cheese and arugula, all grandma pizzas which can support extra toppings without bending, at Washington Squares in New York on March 1, 2021. (Colin Clark/The New York Times)
EditorialOpen-faced sandwiches at Courage Bagels which are topped with tomatoes, salmon roe and Persian cucumbers in Los Angeles on March 4, 2021. (Rozette Rago/The New York Times)
EditorialDavid Litvin, an indoor crop specialist, checks the tomatoes growing outside the Guggenheim Museum in Manhattan on May 13, 2020. (Jeenah Moon/The New York Times)
EditorialThe fruits are bright red fruit of love, Tomatoes, Engraving, p. 718, Besler, Basilius; Jungermann, Ludwig, 1713, Basilius Besler: Hortus Eystettensis (...). N?rnberg, 1713.