EditorialAn order is prepared at Janine, where the cooking is an inventive mixture of updated traditional French bistro and Italian trattoria dishes, in Paris, June 23, 2023. (Joann Pai/The New York Times)
EditorialA butter mixture, which is placed on top of the dough to begin the lamination process for the kouign-amann (Breton for “butter cake”), a yeast-risen pastry with soft layers, deep buttery flavor and a chewy, caramelized top, in New York, Jan. 19, 2023. Food Stylist: Yossy Arefi. Prop Stylist: Paige Hicks. (Kelly Marshall/The New York Times)
EditorialThe pattern of stalemate isn’t just a simple matter of repeated failure by the two parties. Instead, it reflects a mixture characteristic of American society nowadays — unimaginative repetitions and somewhat destructive forms of efficiency, writes New York Times columnist Ross Douthat. (Alain Pilon/The New York Times)
EditorialEgg whites are beaten into a chocolate soufflé mixture in New York on Oct. 3, 2022. Delicate and sensitive soufflés are absolutely worth the effort. Food styled by Simon Andrews. (Bobbi Lin/The New York Times)