EditorialClockwise from top left: aloo palak (spicy spinach and potatoes); chicken kofta in tomato gravy; Kerala-style vegetable korma; mango lassi; and basmati rice in New York, March 28, 2023. Food styled by Simon Andrews. (Christopher Testani/The New York Times)
EditorialSpicy tsukemen is served with a small dish of crunchy chile sauce at Okiboru House of Tsukemen in New York, Feb. 25, 2023. (Lanna Apisukh/The New York Times)
EditorialThe Tom Zaab khreung nai, with beef intestine, tripe and spleen in a spicy sour lemongrass tamarind broth, at Zaab Zaab in Queens, June 20, 2022, which “is probably the greatest Thai restaurant in the city at the moment,” writes Pete Wells. (Adam Friedlander/The New York Times)
EditorialMaafé, a Senegalese stew, which works well with any mix of vegetables and proteins. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks. (Chris Simpson/The New York Times)
EditorialKung pao chicken in New York, July 19, 2022. Food styled by Simon Andrews. Props styled by Paige Hicks. (Christopher Testani/The New York Times)