EditorialThailine Kolb with the purê de mandioca, or yuca purée, she makes every year from her mother’s recipe, in New Haven, Conn., Nov. 3, 2022. (Jane Beiles/The New York Times)
EditorialIngredients for naan stuffing made from a recipe generated by artificial intelligence, in New York, Oct. 26, 2022. (Timothy O'Connell/The New York Times)
EditorialJulie Powell, cooks dishes featured in the May food magazines, contemplates her next project in New York, May 16, 2004. (Julien Jourdes/The New York Times)
EditorialA Recipe for Tomorrow: Bridging Culture and Nutrition, The Innovation Factory, Presented by Healthline Media, Advertising Week New York, The Market Line, New York, USA - 20 Oct 2022
EditorialEngaging with the Right Audiences: A Recipe for Success, The Tech Lab, Presented by eBay Ads, Advertising Week New York, The Market Line, New York, USA - 18 Oct 2022
EditorialCharlie McBride has a slice of his peach cobbler, a family recipe he loved enough to have etched on his mother’s grave, in Washington, D.C., June 12, 2022. (Jennifer Chase/The New York Times)
EditorialA bowl of the Filipino soup tinola from a recipe that connects Amber Spry to several generations of her family, at her home in Paramus, N.J., Dec. 21, 2021. (Rachel Vanni/The New York Times)
EditorialA bowl of the Filipino soup tinola from a recipe that connects Amber Spry to several generations of her family, at her home in Paramus, N.J., Dec. 21, 2021. (Rachel Vanni/The New York Times)
EditorialFry bread with corn meal and coconut oil, a recipe that has Afro-Indigenous origins with its use of sugar and cornmeal, in New York, Oct. 11, 2021. (Christopher Testani/The New York Times)
EditorialStrained yogurt for the roasted chicken thighs with garlicky cucumber yogurt recipe in New York on Sept. 10, 2021. Food Stylist: Simon Andrews. Prop Stylist: Christina Lane. (Johnny Miller/The New York Times)
EditorialA recipe for black pepper beef and cabbage stir-fry in New York on Aug. 27, 2019. Food styled by Barrett Washburne. (Andrew Purcell/The New York Times)
EditorialMarsden Brewer dips just-steamed scallops into soy sauce and wasabi while working on the family scallop farm with his son off the coast of Stonington, Maine, Aug. 11, 2021. (Tristan Spinski/The New York Times)
EditorialWatermelon chaat in New York, May 6, 2021. Props styled by Paige Hicks. Food styled by Simon Andrews. (Christopher Simpson/The New York Times)
EditorialConsuelo Rodriguez cooks at her home in Lodi, Calif., Feb. 22, 2021. Rodriguez has used Cookpad to share more than 300 of her family’s recipes, like menudo. (Gabriela Hasbun/The New York Times)
EditorialMargaux Laskey likes this slight-effort baked white beans and sausage with sage recipe from “The Silver Spoon for Children” cookbook, in New York, Feb. 27, 2019. Food Stylist: Monica Pierini. (Linda Xiao/The New York Times)
EditorialJosef Centeno serves a thickly sauced birria inspired by his grandmother Alice’s recipe, made with oxtail, beef, lamb and even tofu at Bar Amá, in Los Angeles on Jan. 30, 2021. (Rozette Rago/The New York Times)
EditorialA candle by Janie Korn representing pomanders, which were metal balls of fragrances, often worn on chains in the late Middle Ages, through the 17th century, in New York, Oct. 21 2020. (Erik Tanner/The New York Times)
EditorialThanksgiving leftovers enchilada pie, one of this week’s Five Weeknight Dishes recipes, in New York, Oct. 17, 2017. (Meredith Heuer/The New York Times)
EditorialA buttermilk-brined and spatchcocked roast turkey, a recipe inspired by the Southern method of marinating chicken overnight in buttermilk before frying, and adapted from Samin Nosrat’s roast chicken recipe in her cookbook “Salt, Fat, Acid, Heat,” in New York, Oct. 13, 2020. Food stylist: Vivian Lui. (Romulo Yanes/The New York Times)
EditorialRoasted sausages with grapes and onions, in New York, Oct. 4, 2019, an easy but deluxe feeling sheet-pan recipe by Melissa Clark, is one of this week’s Five Weeknight Dishes. (David Malosh/The New York Times)
EditorialWeathered Souls Brewing in San Antonio, Texas has built its Black Is Beautiful project around an imperial stout, on Aug. 5, 2020. (Andrea Mendoza/The New York Times)
EditorialFried whiting, made using a secret recipe from Sterling Eric Strickland’s family, in Harlem on July 9, 2020. (Lelanie Foster/The New York Times)
EditorialSheet-pan chicken with sweet potatoes and fennel — the lemon-pecorino dressing makes this recipe from Yewande Komolafe really sing — in New York, Oct. 2, 2018. (Linda Xiao/The New York Times)
EditorialKiss Me pudding, that was passed down from the chef Nick Anderer's great-grandmother’s recipe box, at Anton's in New York, Jan. 7, 2020. (Jeenah Moon/The New York Times)