EditorialVegetable soup ingredients, including radishes, ginger, lemongrass and herbs in New York, on Feb. 8, 2022. Food styled by Roscoe Betsill. Props styled by Paige Hicks. (Kelly Marshall/The New York Times)
EditorialSome of the ingredients for pork-cabbage casserole: Savoy cabbage, onion, garlic, lemon, long-grain rice, scalliions, and a blend of fresh herbs, in New York, Feb. 1, 2023. (Armando Rafael/The New York Times)
EditorialYasmin Fahr’s broiled salmon and asparagus with herbs, which has a mustard-soy sauce glaze that brings deep, salty swagger, in New York, April 14, 2022. (Dane Tashima/The New York Times)
EditorialBrothy Thai curry with silken tofu and herbs in New York, Dec. 8, 2022. Food styled by Roscoe Betsill. Props styled by Maeve Sheridan. (Kelly Marshall/The New York Times)
EditorialOrange sea urchin powder, red shrimp and herbs all arranged around little smooth pebbles from Noma restaurant in Copenhagen, June 21, 2010. (Erik Refner/The New York Times)
EditorialFrom left: a spiced gingerbread cake topped with pearl sugar, a spiced cranberry Bundt cake with a fruity glaze and a savory quick bread loaf studded with ham, cheese, roasted peppers and herbs, in New York, Nov. 29, 2022. Food styled by Hadas Smirnoff. (David Malosh/The New York Times)
EditorialCheese borek, a pastry filled with cheeses and herbs, is served at Alaya, Chef Izu Ani’s new Middle Eastern restaurant in Dubai, United Arab Emirates, Dec. 9, 2022. (Natalie Naccache/The New York Times)
EditorialPotatoes, scallions, lemon, garlic, and herbs to make a tahini potato salad in New York, June 8, 2022. Food styled by Simon Andrews. (David Malosh/The New York Times)