EditorialHumberto Panza, who has served as cook aboard the Aquidaban for 25 years, prepares a meat and vegetable stew known as "guiso" for lunch, in the Pantanal region of Paraguay on May 6, 2023. (María Magdalena Arréllaga/The New York Times)
EditorialThe takeout-only menu at Lazy Susan includes dishes like crab rangoon and “garlic broccolis,” a dish featuring two varieties of the vegetable, in San Francisco, June 8, 2021. (Aaron Wojack/The New York Times)
EditorialJulia Moskin considers this penne all vodka a complete meal because good canned tomatoes count as a vegetable and heavy cream is full of protein, in New York, Oct. 23, 2018. Food Stylist: Ali Slagle. (Julia Gartland/The New York Times)