EditorialSarah DiGregorio's Slow-Cooker Curried Sweet Potato Soup With Coconut and Kale. Food Stylist: Barrett Washburne. (Julia Gartland/The New York Times)
EditorialA bento box with grilled chicken marinated in shio koji, served with pickled radish, curried pickled cauliflower and rice balls, at Rice & Miso in Brooklyn, February 2020. (Caitlin Ochs/The New York Times)