EditorialColonoscopies have become safer and more comfortable, and there are new laxative options for clearing the colon. (Lucy Hewett/The New York Times)
EditorialThe Tom Zaab khreung nai, with beef intestine, tripe and spleen in a spicy sour lemongrass tamarind broth, at Zaab Zaab in Queens, June 20, 2022, which “is probably the greatest Thai restaurant in the city at the moment,” writes Pete Wells. (Adam Friedlander/The New York Times)
EditorialMussels with white beans, garlic and rosemary, in New York, Sept. 13, 2022. Food styled by Barrett Washburne. (Bryan Gardner/The New York Times)
EditorialPocket dumplings floating in a vinegar-spiked broth served at Good to Eat Dumplings in Emeryville, Calif., Aug. 5, 2022. (Mark Davis/The New York Times)
EditorialAmelia Lopez Patrykus, far left, sets up takeout trays as the chef James Martinez shows Sally Chacón, a Sacred Heart volunteer, how to portion rice flavored with cilantro and chicken broth, at La Tilma, a restaurant run by Sacred Heart Catholic Church in El Paso, Texas, March 24, 2022. (Ivan Pierre Aguirre/The New York Times)
EditorialGrilled caraflex cabbage with caraway and sourdough broth, served at the Musket Room in Manhattan, March 1, 2022. (Karsten Moran/The New York Times)
EditorialKaikari kurma, a stew of crisp mixed vegetables in a coconut-based broth, at Semma, a new outpost for South Indian cuisine in Manhattan, Dec. 22, 2021. (Karsten Moran/The New York Times)
EditorialThe Vietnamese-inspired Italian beef at Phodega includes thinly sliced rib-eye and comes with a side of pho broth for dipping, in Chicago, Dec. 1, 2021. (Anjali Pinto/The New York Times)
EditorialBouncy pearl tapioca is served with a lemongrass broth and caramelized citrus slices, in New York, Dec. 2, 2021. Food styled by Roscoe Betsill. Props styled by Getteline Rene. (Kelly Marshall/The New York Times)
EditorialIsabe-l Maxwe-ll, right, and Kevin Maxwe-ll, siste-r and broth-er of Ghisl-aine Maxwe-ll, arrive at the U.S. Courthouse where the Ghislaine Maxwell sex trafficking trial continues in Manhattan, Dec. 10, 2021. (Stephanie Keith/The New York Times)
EditorialSimmered kabocha squash with scallions, a recipe adapted from the blogger and cookbook author Cynthia Chen McTernan that calls for stir-frying and then quickly braising the mixture in broth, in New York, Oct. 28, 2018. (Andrew Scrivani/The New York Times)
EditorialCicadas served raw in a red miso soup made with a seaweed and mushroom-based broth in New Haven, Conn. on May 18, 2021. (Emon Hassan/The New York Times)
EditorialIngredients gathered for soba noodles with ginger broth and crunchy ginger in New York on May 18, 2021. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks. (Christopher Simpson/The New York Times)
EditorialSomen noodles with poached egg, bok choy and mushrooms in New York, Feb. 7, 2019. Food stylist: Simon Andrews. (David Malosh/The New York Times)
EditorialSpring vegetables like asparagus are cooked for a few minutes in broth for a spring tofu soup in New York, Feb. 26, 2020. Prop Stylist: Kalen Kaminski. (Michael Graydon & Nikole Herriott/The New York Times)
EditorialBollito misto with vegetables and two dipping sauces along with glasses of a reduced broth as a amuse-bouche in New York, Jan. 25, 2020. (Andrew Scrivani/The New York Times)