EditorialA bowl of steamy porridge showcasing marinated frog legs on Geylang Road in the red light district of Singapore, June 2023. (Rebecca Toh/The New York Times)
EditorialA bowl of steamy porridge showcasing marinated frog legs on Geylang Road in the red light district of Singapore, June 2023. (Rebecca Toh/The New York Times)
EditorialA bowl of olives, marinated with kumquats and fennel pollen, at the Ruby Fruit in Los Angeles, March 25, 2023. (Michelle Groskopf/The New York Times)
EditorialA bowl of olives, marinated with kumquats and fennel pollen, at the Ruby Fruit in Los Angeles, March 25, 2023. (Michelle Groskopf/The New York Times)
EditorialA bowl of olives, marinated with kumquats and fennel pollen, at the Ruby Fruit in Los Angeles, March 25, 2023. (Michelle Groskopf/The New York Times)
EditorialA bowl of olives, marinated with kumquats and fennel pollen, at the Ruby Fruit in Los Angeles, March 25, 2023. (Michelle Groskopf/The New York Times)
EditorialBell pepper salad with capers and olives and shrimp pasta with corn and basil in New York, Aug. 31, 2022. Food styled by Greg Lofts. (David Malosh/The New York Times)
EditorialCrispy polenta with marinated eggplant, a one standout dish at Boia De restaurant, in Miami, on June 15, 2022. (Scott Baker/The New York Times)
EditorialThe Niman Ranch black garlic marinated skirt steak, fries, and salad served at chef Laurent Tourondel?s Skirt Steak in Manhattan, Sept. 2, 2021. (Emon Hassan/The New York Times)
EditorialPescado Frito, a red snapper, simply marinated in adobo and fried, in New York on March 9, 2021. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks. (Christopher Simpson/The New York Times)
EditorialType: 24, medium-sized earthenware, slightly marinated shoulder, externally - preferably down-to-round, opening with straight edge, complete, jug, earthenware, H. 26.2, D (bottom) 5, D (max) 9, D (edge) 8 cm, Uruk Period -3800.
EditorialType: 26, medium-sized earthenware, covered spout on shoulder, shoulder slightly marinated, not complete, crockery, earthenware, H 30.4 cm, D bottom 3.5 cm, D max 13.2 cm, D edge 3 cm, Uruk Period 3800- 3100 BC, Syria.
EditorialType: 24, medium-sized earthenware, slightly marinated shoulder, wide opening with straight edge, complete, jug, earthenware, H. 27,4, D (bottom) 6,2, D (max) 14, D (edge ) 8.2 cm, Uruk Period -3800.
EditorialInasal, chicken marinated in calamansi juice, coconut vinegar and annatto, among other seasonings, from the new Filipino restaurant Bilao in Manhattan on Nov. 13, 2020. (Jeenah Moon/The New York Times)
EditorialSpicy cucumbers with yogurt, lemon and herbs in New York on July 21, 2020. Food Stylist: Rebecca Jurkevich. (Johnny Miller/The New York Times)
EditorialMarinated celery salad with chickpeas and parmesan, in New York, May 2, 2016, one of five recipes that do not require the oven for this week?s installment of a new weekly feature, ?Five Weeknight Dishes.? (Andrew Scrivani/The New York Times)
EditorialA bento box with grilled chicken marinated in shio koji, served with pickled radish, curried pickled cauliflower and rice balls, at Rice & Miso in Brooklyn, February 2020. (Caitlin Ochs/The New York Times)