EditorialHot honey is drizzled on a Jabroni Pepperoni pizza from the Happy Bull pop-up at Fifth Hammer Brewing in Queens, April 18, 2023. (DeSean McClinton-Holland/The New York Times)
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 spoon of azeite de dendê, which is drizzled in at the end with fresh herbs and lime slices for a bright finish to the moqueca stew, in New York on March 10, 2021. Food Stylist: Chris Lanier. (Armando Rafael/The New York Times)