EditorialA roast chicken and other dishes which presented on a cart that rolls from table to table at the Bedford by Martha Stewart, a new restaurant in Las Vegas, on Sept. 21, 2022. (Saeed Rahbaran/The New York Times)
EditorialThe generously filled rice dumplings from Pearl River Deli, made by the chef’s mother, Xiao Wen, in the Chinatown neighborhood of Los Angeles on June 11, 2021. (Rozette Rago/The New York Times)
EditorialA buttermilk-brined and spatchcocked roast turkey, a recipe inspired by the Southern method of marinating chicken overnight in buttermilk before frying, and adapted from Samin Nosrat’s roast chicken recipe in her cookbook “Salt, Fat, Acid, Heat,” in New York, Oct. 13, 2020. Food stylist: Vivian Lui. (Romulo Yanes/The New York Times)
EditorialParmesan cheese is added to the chicken skin halfway through cooking for Melissa Clark's Crispy Parmesan Roast Chicken. (Johnny Miller/The New York Times)