EditorialInside Le Rock, which Pete Wells describes as “a hot rod built from the best parts of half a dozen styles of French dining,” in Mahattan’s midtown, Sept. 28, 2022.
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)
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)
EditorialChhena poda, a sort of free-form cheesecake from the state of Odisha, served burning-hot at Dhamaka, chef Chintan Pandya's restaurant inside Essex Market in Manhattan, May 5, 2021. (Emon Hassan/The New York Times)
EditorialRoasted tomato and white bean stew, one of this week’s Five Weeknight Dishes recipes, in New York, March 2, 2020. (Christopher Simpson/The New York Times)
EditorialAda Osi 16 and Promise Osi, 14, help with the dishes on their family's cassava farm in Obrikom, in the heart of Nigeria's oil-rich delta, July 20, 2020. (KC Nwakalor/The New York Times)