EditorialSmoked oxtails and housemade boudin are among the specialties at Charlie’s Bar-B-Que, in Beaumont, Texas, in May 2023. (Jessica Attie/The New York Times)
EditorialSmoked oxtails and housemade boudin are among the specialties at Charlie’s Bar-B-Que, in Beaumont, Texas, in May 2023. (Jessica Attie/The New York Times)
EditorialSmoked oxtails and housemade boudin are among the specialties at Charlie’s Bar-B-Que, in Beaumont, Texas, in May 2023. (Jessica Attie/The New York Times)
EditorialRick Martinez divides dough into balls for empanadas. (Ren Fuller/The New York Times; Food Stylist: Laura Kinsey Dolph; Prop Stylist: Tamasin Reid)
EditorialFurukawa River, Hiroo,( Furukawa Hiroo) From the Series One Hundred Famous views of Edo, Ando Hiroshige, Japanese, 17971858, Woodblock print in colored ink on paper, This birds-eye view of the blue Furukawa River shows the ruggedness of the windy pathw...
EditorialKiss Me pudding, that was passed down from the chef Nick Anderer's great-grandmother’s recipe box, at Anton's in New York, Jan. 7, 2020. (Jeenah Moon/The New York Times)