EditorialA serving of pork-cabbage casserole, topped with Greek yogurt and garnished with fresh dill, in New York, Feb. 1, 2023. (Armando Rafael/The New York Times)
EditorialSilky peanut fish stew, fortified with homemade peanut butter, and garnished with spiced pickled celery at chef Ricky Moore’s home in Chapel Hill, N.C., Dec. 5, 2022. (Kennedi Carter/The New York Times)
EditorialThe foie gras mille-feuille garnished with candied morels (morilles confites) at Les Trois Chevaux in New York, May 6, 2022. (Emon Hassan/The New York Times)
EditorialA dainty seaweed paste onigiri is topped with a mix of seaweed, salmon and wasabi, and garnished with edible flowers at Rike in Los Angeles on July 24, 2021. (Jessica Pons/The New York Times)
EditorialA Lambrusco spritz -- amaro, grapefruit juice and sparkling water, garnished with olives and orange, April 5, 2021. (Bryan Gardner/The New York Times; Food Stylist: Barrett Washburne)
EditorialFrom top, dishes served at Flor: blini made from beremeal, an ancient strain of barley grown in Scotland; local trout roe; and a scallop garnished with Alexanders, a variant of parsley, in London, Jan. 25, 2020. (Ben Quinton/The New York Times)