EditorialThe charcuterie at Reba’s Place comes with country ham and boiled peanut hummus, and is served on a board shaped like Oklahoma. (Zerb Mellish/The New York Times)
EditorialThe charcuterie at Reba’s Place comes with country ham and boiled peanut hummus, and is served on a board shaped like Oklahoma. (Zerb Mellish/The New York Times)
EditorialCharcuterie, cheeses and txakoli white wine at the Pierre Oteiza boutique in Bayonne, France, on Nov. 12, 2022. (Ana Maria Arevalo Gosen/The New York Times)
EditorialA gummy “charcuterie” board of bears, butterflies and other creatures created by Elizabeth Schmitt, who makes the boards for her company, Ruby Bond, in Atlanta, on April 14, 2022. (Melissa Golden/The New York Times)
EditorialMargie Gilles, who cooks in the cab of her truck, drives southbound on Highway 69 just north of Houston, Dec. 12, 2021. (Annie Mulligan/The New York Times)
EditorialWatermelon ham, the breakout star of plant-based charcuterie at Ducks Eatery, in Manhattan on Aug. 14, 2020. (Andrew Purcell/The New York Times)