EditorialA commanding soldier from Ukraine’s 68th Brigade mans a radio inside a house the destroyed village of Blahodatne, Ukraine on Thursday, June 15, 2023. (David Guttenfelder/The New York Times)
EditorialA commanding soldier from Ukraine’s 68th Brigade mans a radio inside a house the destroyed village of Blahodatne, Ukraine on Thursday, June 15, 2023. (David Guttenfelder/The New York Times)
EditorialA commanding soldier from Ukraine’s 68th Brigade mans a radio inside a house the destroyed village of Blahodatne, Ukraine on Thursday, June 15, 2023. (David Guttenfelder/The New York Times)
EditorialA commanding soldier from Ukraine’s 68th Brigade mans a radio inside a house the destroyed village of Blahodatne, Ukraine on Thursday, June 15, 2023. (David Guttenfelder/The New York Times)
EditorialA fennel-farro salad, which gains savoriness from briny olives and sweetness from thinly sliced dates, in New York, Jan. 11, 2023. Food Stylist: Simon Andrews. (David Malosh/The New York Times)
EditorialRoasted brussels sprouts with honey, almonds and chile, in New York, Nov. 4, 2022. Food styled by Barrett Washburne. (Christopher Testani/The New York Times)
EditorialA bowl of doenjang jjigae, which combines anchovies and the umami of doenjang, a fermented soybean paste, with the natural sweetness of onion, zucchini and radish, in New York, May 25, 2022. Food styled by Sue Li. Props styled by Sophia Pappas. (Bobbi Lin/The New York Times)