EditorialStuffed portobello mushrooms with creamy saffron-infused risotto dish is show during a media preview in advance of Thursday evening's State Dinner with India, at the White House in Washington on Wednesday, June 21, 2023. (Erin Schaff/The New York Times)
EditorialA chicken dish featuring lab-grown, “slaughter free” meat from Upside Foods in West Berkeley, Calif., on Jan. 21, 2022. (Gabriela Hasbun/The New York Times)
EditorialA chicken dish featuring lab-grown, “slaughter free” meat from Upside Foods in West Berkeley, Calif., on Jan. 21, 2022. (Gabriela Hasbun/The New York Times)
EditorialNasi padang, a rice dish served with various side dishes of vegetables and proteins at Geylang Serai Market and Food Center on Geylang Road in the red light district of Singapore, June 2023. (Rebecca Toh/The New York Times)
EditorialEgusi, made of stewed leafy greens and mushrooms bathed in a nutty, creamy sauce of ground egusi seeds, in New York, June 2023. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks. (Kelly Marshall/The New York Times)