EditorialA platter with smoked beef cheek, citra hop pork sausage, cauliflower burnt ends and kale Caesar slaw at LeRoy and Lewis in Austin, Texas, in May 2023. (Sarah Karlan/The New York Times)
EditorialLisa Nelson outside her restaurant Queen Trini Lisa in the Mid-City neighborhood of New Orleans, Jan. 26, 2023. (Rita Harper/The New York Times)
EditorialInside Templo-Bar de Fé, exuberantly decorated with images and statues of figures from many religions, from Christianity to Hinduism to Afro-Brazilian umbanda, patrons listen to Samba music, in S?o Paulo, Nov. 10, 2022. (Victor Moriyama/The New York Times)
EditorialInside Templo-Bar de Fé, exuberantly decorated with images and statues of figures from many religions, from Christianity to Hinduism to Afro-Brazilian umbanda, patrons listen to Samba music, in S?o Paulo, Nov. 10, 2022. (Victor Moriyama/The New York Times)
EditorialSince he started cooking on TV in 1982, Martin Yan has taught millions of people how to cook various Asian cuisines. (Aya Brackett/The New York Times)