EditorialSpecialties cooked by Martha Soledad include, clockwise from left, chicken in a mole de rancho, roasted jalape?os, a salsa of roasted jalape?o, and tortillas dusted with toasted, dried chiltepin powder and doused in manteca, or lard, in Veracruz, Mexico, in May 2023. (Adrian Wilson/The New York Times)
EditorialTorrijas (Spanish-style French toast), which were cooked on a flattop outdoor griddle, in Santa Barbara, Calif., May 3, 2023. Food styled by Carrie Purcell. (Andrew Purcell/The New York Times)
EditorialTorrijas (Spanish-style French toast), which were cooked on a flattop outdoor griddle, in Santa Barbara, Calif., May 3, 2023. Food styled by Carrie Purcell. (Andrew Purcell/The New York Times)
EditorialTorrijas (Spanish-style French toast), which were cooked on a flattop outdoor griddle, in Santa Barbara, Calif., May 3, 2023. Food styled by Carrie Purcell. (Andrew Purcell/The New York Times)
EditorialTorrijas (Spanish-style French toast), which were cooked on a flattop outdoor griddle, in Santa Barbara, Calif., May 3, 2023. Food styled by Carrie Purcell. (Andrew Purcell/The New York Times)
EditorialTorrijas (Spanish-style French toast), which were cooked on a flattop outdoor griddle, in Santa Barbara, Calif., May 3, 2023. Food styled by Carrie Purcell. (Andrew Purcell/The New York Times)
EditorialTorrijas (Spanish-style French toast), which were cooked on a flattop outdoor griddle, in Santa Barbara, Calif., May 3, 2023. Food styled by Carrie Purcell. (Andrew Purcell/The New York Times)
EditorialTorrijas (Spanish-style French toast), which were cooked on a flattop outdoor griddle, in Santa Barbara, Calif., May 3, 2023. Food styled by Carrie Purcell. (Andrew Purcell/The New York Times)
EditorialChapati is made in New York, April 6, 2023. Food styled by Roscoe Betsill. Props styled by Paige Hicks. (Kelly Marshall for The New York Times)
EditorialChapati is made in New York, April 6, 2023. Food styled by Roscoe Betsill. Props styled by Paige Hicks. (Kelly Marshall for The New York Times)
EditorialChapati is made in New York, April 6, 2023. Food styled by Roscoe Betsill. Props styled by Paige Hicks. (Kelly Marshall for The New York Times)
EditorialChapati is made in New York, April 6, 2023. Food styled by Roscoe Betsill. Props styled by Paige Hicks. (Kelly Marshall for The New York Times)
EditorialGemma Lin, a chef in Taiwan, visits her ancestors’ tomb and makes offerings in New Taipei City, Taiwan, on March 17, 2023. (I-Hwa Cheng/The New York Times)
EditorialOven-roasted chicken shawarma in New York, Feb. 27, 2023. Food styled by Hadas Smirnoff. Props styled by Megan Hedgepeth. (Linda Xiao/The New York Times)
EditorialOven-roasted chicken shawarma in New York, Feb. 27, 2023. Food styled by Hadas Smirnoff. Props styled by Megan Hedgepeth. (Linda Xiao/The New York Times)