EditorialYellowtail with white asparagus, carrot, beurre blanc and pimento, which is typical of the precise, refined cooking at Géosmine, in Paris, June 23, 2023. (Joann Pai/The New York Times)
EditorialBolo de cenoura (carrot cake) in New York, March 1, 2023. Food styled by Roscoe Betsill. Props styled by Paige Hicks. (Kelly Marshall/The New York Times)
EditorialLiz Rohrman feeds pieces of carrot to the family dog, Toby, at home in Escondido, Calif., on Aug. 25, 2022. (Ariana Drehsler/The New York Times)
EditorialCarrot salad with cumin and coriander, left, and lamb shanks with apricots and chickpeas, in New York, Oct. 22, 2021. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialKirsten Gjesdal stopped ordering some products for her kitchen supply store in Brookings, S.D., tired of telling customers she didn?t know when the items would arrive. (Tim Gruber/The New York Times)
EditorialThe feast Nadia Hamila plans for Eid al-Adha this year, which includes lamb mechoui, center, surrounded on the plate by grilled eggplant in a chermoula marinade with bread and Moroccan salads like the ones here: carrot salad, tomato salad and roasted red pepper salad, in London, July 10, 2021. (Lauren Fleishman/The New York Times)
EditorialGamja salad with cucumber, carrot and Red onion, in New York, Sept. 22, 2020. Food styled by Simon Andrews. (Christopher Simpson/The New York Times)
EditorialChef and restaurateur Anita Jaisinghani makes carrot semolina bread at her restaurant, Pondicheri, in Houston on April 5, 2021. (Arturo Olmos/The New York Times)