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)
EditorialChef Felix Coutant slices ham as he prepares a jambon beurre sandwich at L'Ami Pierre in New York, on Nov. 23, 2022. (Karsten Moran/The New York Times)
EditorialLuke Hagopian, who has a popular TikTok account where he shares videos of himself feeding his goldfish foods like boiled cucumber, at home in Deerfield, Mich., Feb. 4, 2022. (Lucy Hewett/The New York Times)
EditorialPalestinian chefs cook the biggest local Palestinian traditional dish of Mujaddara, a mix of lentil and onion cooked with steamed rise during attempt to enter the Guinness Book of Records, in the West Bank city of Jericho, Jericho, West Bank, Palestinian T
EditorialSea Island red peas, an indigenous variety, are cooked with fresh cuts of pork at a cookout where a hog was slaughtered, at Peculiar Pig Farms in Ridgeville, S.C., Feb. 12, 2022. (Clay Williams/The New York Times)
EditorialLuke Hagopian, who has a popular TikTok account where he shares videos of himself feeding his goldfish foods like boiled cucumber, at home in Deerfield, Mich., Feb. 4, 2022. (Lucy Hewett/The New York Times)