EditorialA meaty entrée at Alaya, Chef Izu Ani’s new Middle Eastern restaurant in Dubai, United Arab Emirates, Dec. 9, 2022. (Natalie Naccache/The New York Times)
EditorialSlow-cooked lamb shoulder with green beans is served with tomato salad and smoky eggplant flatbread in New York, Aug. 4, 2022. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialMeaty portobellos stacked on top a vibrant red sauce fortified with dried chiles make for a striking vegetarian main. (Christopher Simpson/The New York Times)