EditorialSmoked oxtails, fried corn on the cob, sausage, ribs and brisket, left, with catfish and hush puppies served at Ray’s Real Pit BBQ Shack, in Houston in May 2023. (Jessica Attie/The New York Times)
EditorialSmoked oxtails, fried corn on the cob, sausage, ribs and brisket, left, with catfish and hush puppies served at Ray’s Real Pit BBQ Shack, in Houston in May 2023. (Jessica Attie/The New York Times)
EditorialSmoked oxtails, fried corn on the cob, sausage, ribs and brisket, left, with catfish and hush puppies served at Ray’s Real Pit BBQ Shack, in Houston in May 2023. (Jessica Attie/The New York Times)
EditorialSmoked oxtails, fried corn on the cob, sausage, ribs and brisket, left, with catfish and hush puppies served at Ray’s Real Pit BBQ Shack, in Houston in May 2023. (Jessica Attie/The New York Times)
EditorialA Palestinian woman Amna Salah prepares the clay ovens to earn livelihood, in the West bank city of Bethlehem, Bethlehem, West Bank, Palestinian Territory - 08 Sep 2022
EditorialAlan Richardson and Karen Tack, the authors of “Hello, Cupcake,” speak after preparing a batch of corn-on-the-cob cupcakes at Richardson’s home in Irvington, N.Y., Nov. 20, 2021. (Timothy Mulcare/The New York Times)
EditorialPalestinian men grill corn on the cob at a stall on Gaza City's seaside and sell it to customers, Gaza city, Gaza Strip, Palestinian Territory - 26 Oct 2021