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)
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)
EditorialA platter with brisket, 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)
EditorialA bowl of gazpacho and pork with a cauliflower mousse at newly opened Le 975, which offers smart twists on French cuisine, in Paris, June 12, 2023. (Joann Pai/The New York Times)
EditorialThrough a cloud of steam, Rob Martinez, an executive producer at Righteous Eats, gets footage of a cook holding a plate of sizzling sisig (chopped pork, onion, chili pepper and an about-to-be-placed egg) at Renee’s Kitchenette in Woodside, Queens, April 17, 2023. (Jutharat Pinyodoonyachet/The New York Times)
EditorialThe limited-edition Crown Jewel Celebration Pork Pie, created by the British chef Calum Franklin in collaboration with the pie maker Dickinson & Morris in London on April 24, 2023. (Joanna Yee/The New York Times)
EditorialThe limited-edition Crown Jewel Celebration Pork Pie, created by the British chef Calum Franklin in collaboration with the pie maker Dickinson & Morris in London on April 24, 2023. (Joanna Yee/The New York Times)
EditorialThe limited-edition Crown Jewel Celebration Pork Pie, created by the British chef Calum Franklin in collaboration with the pie maker Dickinson & Morris in London on April 24, 2023. (Joanna Yee/The New York Times)
EditorialPeta Pork Protest at the Supreme Court, Supreme Court of the United States, Washington, District of Columbia, United States of America - 11 Oct 2022