EditorialBoeuf Bourguignon at Blandford Comptoir, which is served with a crock of mashed potatoes, in London, Dec. 28, 2022. (Peter Flude/The New York Times)
EditorialBoeuf Bourguignon at Blandford Comptoir, which is served with a crock of mashed potatoes, in London, Dec. 28, 2022. (Peter Flude/The New York Times)
EditorialFranks boil in a ceramic crock at RedHot Ranch, a Chicago stand specializing in a minimalist hot dog often referred to as the ?Depression dog,? on June 18, 2022. (Anjali Pinto/The New York Times)
EditorialFranks boil in a ceramic crock at RedHot Ranch, a Chicago stand specializing in a minimalist hot dog often referred to as the ?Depression dog,? on June 18, 2022. (Anjali Pinto/The New York Times)
EditorialShane MacGowan’s next project is a book of artwork, handwritten lyrics and school essays titled “The Eternal Buzz and the Crock of Gold.” (Ellius Grace/The New York Times)
EditorialFolu Akinkuotu, who feels deeply nostalgic for containers like those from Country Crock, which her family used to store jollof rice and egusi stew, in Cambridge, Mass., Sept. 17, 2021. (Kayana Szymczak/The New York Times)