EditorialPaprika-rubbed pork chops and turmeric potato salad in New York, June 14, 2023. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialBordeaux made by vignerons, from left: Chateau la Grolet Cotes de Bourg Origines 2019; Chateau du Cham des Treilles Bordeaux Le Petit Champ 2019; Chateau Falfas Cotes de Bourg Les Demoiselles de Falfas 2019; Chateau Pey-Bonhomme-les-Tours Blaye-Cotes de Bordeaux 2019; Chateau Vieux Taillefer St.-Emilion Pavillon de Taillefer 2018; Chateau Massereau Vin de France Cuvee Tradition 2018; Clos du Jaugueyron Haut-Medoc 2017; Chateau Clos Labory St.-Estephe 2017; Maison Blanche Montagne-St.-Emilion 2018; Domaine de Galouchey Vin de France Vin de Jardin 2018; Chateau le Bergey Bordeaux 2020; Chateau Auney l'Hermitage Graves Blanc Cuvee Cana 2018, in Newburgh, N.Y., March 22, 2022. (Tony Cenicola/The New York Times)
EditorialAmazon’s spirit of invention is refreshing, but we need technologists also to think through the consequences. (Asya Demidova/The New York Times)
EditorialA bowl of abdoogh khiar, a cold buttermilk and cucumber soup, in New York, June 15, 2021. Food stylist: Simon Andrews. (Christopher Simpson/The New York Times)
EditorialJaikaran Sawhny, in Brooklyn on Monday, Feb. 15, 2021, where he received his first coronavirus vaccine at the Brooklyn Army Terminal. (Kirsten Luce/The New York Times)