EditorialWedges of pizza with anchovies and butter sprinkled with dried powders of black olives and pesto at the Concettina ai Tre Santi pizzeria in the Sanità neighborhood of Naples, Italy, in October 2022. (Roberto Salomone/The New York Times)
EditorialVung Cing, an owner of the Kai Burmese Cuisine, who is ethnic Zomi but doesn?t serve many Zomi dishes at the restaurant, in Tulsa, Okla., June 23, 2022. (Shane Brown/The New York Times)