EditorialA roasted squash salad, aided by a quick soak of the radicchio in ice water, with avocado green goddess dressing, in New York, Jan. 11, 2023. Food Stylist: Simon Andrews. (David Malosh/The New York Times)
EditorialRoasted red peppers, among the ingredients in the storeroom of Gate Gourmet, a global airline catering company that provides meals to flights out of more than 200 airports, at Newark Liberty International Airport in New Jersey, Nov. 29, 2022. (Jutharat Pinyodoonyachet/The New York Times)
EditorialJar with Cut Maguey Leaves, 2nd century B.C.?A.D. 3rd century, Mexico, Mesoamerica, Colima, Colima, Ceramic, H. 6 15/16 x Diam. 10 1/2 in. (17.7 x 26.7 cm), Ceramics-Containers, Like other ceramic objects from Colima, the subject matter of this vessel ...
EditorialRoasted salmon with miso cream, left, and roasted beef tenderloin in New York, Dec. 13, 2022. Food styled by Cyd Raftus McDowell. (Armando Rafael/The New York Times)
EditorialFrom left: a spiced gingerbread cake topped with pearl sugar, a spiced cranberry Bundt cake with a fruity glaze and a savory quick bread loaf studded with ham, cheese, roasted peppers and herbs, in New York, Nov. 29, 2022. Food styled by Hadas Smirnoff. (David Malosh/The New York Times)
EditorialRoasted honey nut squash and chickpeas with hot honey in New York, Nov. 10, 2022. Food styled by 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)
EditorialRoasted mushrooms with smoky pomegranate sauce in New York, Nov. 4, 2022. Food styled by Barrett Washburne. (Christopher Testani/The New York Times)
EditorialLeeks vinaigrette, roasted in leek greens, are unwrapped at the table at Le Rock in New York, Sept. 28, 2022. (Karsten Moran/The New York Times)
EditorialRoasted chicken thighs with tangy apricots and carrots in New York, Aug. 19, 2022. Food Stylist: Simon Andrews. (David Malosh/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)