EditorialAn olive frozen in olive juice for a dirty martini in New York, Feb. 27, 2023. Food styled by Lauren LaPenna. (Julia Gartland/The New York Times)
EditorialThe surfer-skater Evan Mock with his usual order at Madhufalla Organic Juice and Smoothie Bar in New York: a shot of wheatgrass juice and a shot of ginger, Nov. 2, 2022. (Ryan Jones/The New York Times)
EditorialA papaya drink and hot dogs with toppings like sauerkraut, onion, relish, chili and cheese at Papaya King in Manhattan, July 2, 2022. (Emon Hassan/The New York Times)
EditorialThe blood orange-chocolate chip ice cream at Ginger’s Divine, made with fresh juice from Polito Family Farms, in Los Angeles, May 27, 2022. (Tanveer Badal/The New York Times)
EditorialHa’s salad, which the vegetables in change almost daily, but the Southeast Asian herbs and seasonings, like fish sauce and lime juice, do not, at Outerspace in East Williamsburg, on June 27, 2021. (Adam Friedlander/The New York Times)
EditorialA Lambrusco spritz -- amaro, grapefruit juice and sparkling water, garnished with olives and orange, April 5, 2021. (Bryan Gardner/The New York Times; Food Stylist: Barrett Washburne)
EditorialTikTok skateboard star Nathan Apodaca is hoping to add a bit of spice to your life - after partnering with a company to launch Doggface Michelada cups.