EditorialRoasted potato slices on a bed of spinach, topped with an egg, and whole-grain toast with cream cheese and lox in New York, April 18, 2023. (Bobbi Lin/The New York Times)
EditorialA chef prepares slices of pie for a trial run of the Thanksgiving dinner on Holland America Line’s Nieuw Statendam ship on Oct. 3, 2022. (Linda Campos/The New York Times)
EditorialGail Jennings slices shrimp to be added to her gumbo just a few minutes before serving, to keep them from overcooking, at home in Durham, N.C., Nov. 5, 2022. (Jeremy M. Lange/The New York Times)
EditorialGreen salad with apple cider vinaigrette, in New York, Oct. 27, 2022. Food styled by Cyd Raftus McDowell. Props styled by Paige Hicks. (Armando Rafael/The New York Times)
EditorialScallion pancakes topped with slices of pork blood sausage, served at San Ho Won, an acclaimed new Korean barbecue restaurant in San Francisco’s Mission District, July 13, 2022. (Aya Brackett/The New York Times)
EditorialBouncy pearl tapioca is served with a lemongrass broth and caramelized citrus slices, in New York, Dec. 2, 2021. Food styled by Roscoe Betsill. Props styled by Getteline Rene. (Kelly Marshall/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)
EditorialSlices of form as in Oudhk.med. Pl.1 fig. 18, but on top of a little ball and decorated with zigzag circles, crosses, parallel stripes, etc., spinless, organic, bone, diam. 4,3 cm, vmec 750-900, Netherlands, Utrecht, Wijk bij Duurstede, Wijk bij Duurst...
Editorial1: Three cylindrical beads of opaque stone red glass. H: 0.5-1.1. D: 0.7 - 1.2, 2: Five slices of bone (or of shells?), One violated. H: 0.1 D: 1.0 -1.2., 3: A cylindrical green bead. H: 0.4 D: 0.8. 4: Two double conical beads, beads (12x), necklace, g...
EditorialCitrovia, an art installation of fake lemon trees and lemon slices, dresses up the scaffolding at a construction site in New York, July 7, 2021. (John Taggart/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)