EditorialBrussels sprouts, which were roasted until they caramelize, in New York, Jan. 11, 2023. Food Stylist: Simon Andrews. (David Malosh/The New York Times)
EditorialRoasted-pumpkin soup served during a trial run of the Thanksgiving dinner on Holland America Line’s Nieuw Statendam ship on Oct. 3, 2022. (Linda Campos/The New York Times)
EditorialA Golden bowl, which includes jollof rice with a Creole twist, plantains, roasted cauliflower and brussels sprouts served with a vegan curry at ChòpnBl?k in Houston on July 29, 2022. (Michael Starghill Jr./The New York Times)
EditorialStrained yogurt for the roasted chicken thighs with garlicky cucumber yogurt recipe in New York on Sept. 10, 2021. Food Stylist: Simon Andrews. Prop Stylist: Christina Lane. (Johnny Miller/The New York Times)
EditorialPlastic pouches hold hot or cold servings of vegetable milk, like the soy drink thickened with ground grains at Followsoshi in Flushing, Queens, on March 31, 2021. (Lanna Apisukh/The New York Times)
EditorialRoasted sausages with grapes and onions, in New York, Oct. 4, 2019, an easy but deluxe feeling sheet-pan recipe by Melissa Clark, is one of this week’s Five Weeknight Dishes. (David Malosh/The New York Times)
EditorialDishes at Mamey, clockwise from top left: a Caesar salad; wahoo ceviche; roti stuffed with callaloo and chickpeas; roasted beet and snow pea salad; and a quinoa and avocado salad in Coral Gables, Fla., on July 28, 2020. (Alfonso Duran/The New York Times)
EditorialOlive oil-roasted chicken with caramelized carrots, in New York, Feb. 18, 2019. Prop Stylist: Kalen Kaminski. (Michael Graydon & Nikole Herriott/The New York Times)