EditorialNahoa Salera dips a Miso Honey doughnut in glaze at the Holey Grail, a doughnut shop with two locations in Los Angeles, April 20, 2023. (Maggie Shannon/The New York Times)
EditorialGlaze, which can include lemon juice and brown sugar for a pineapple Ham in New York on March 17, 2023. On the Easter table and, yes, on pizza, these smart, flavorful tweaks make the retro combination even better. Food Stylist: Simon Andrews. (David Malosh/The New York Times)
EditorialYasmin Fahr’s broiled salmon and asparagus with herbs, which has a mustard-soy sauce glaze that brings deep, salty swagger, in New York, April 14, 2022. (Dane Tashima/The New York Times)
EditorialFrom left: a spiced gingerbread cake topped with pearl sugar, a spiced cranberry Bundt cake with a fruity glaze and a savory quick bread loaf studded with ham, cheese, roasted peppers and herbs, in New York, Nov. 29, 2022. Food styled by Hadas Smirnoff. (David Malosh/The New York Times)
EditorialThe potter Alex Matisse, an East Fork pottery founder, with a bowl in Henri’s Red at the store in Asheville, N.C., Nov. 10, 2022. (Mike Belleme/The New York Times)
EditorialThe potter Alex Matisse, an East Fork pottery founder, with a bowl in Henri’s Red at the store in Asheville, N.C., Nov. 10, 2022. (Mike Belleme/The New York Times)
EditorialGinger beer-glazed butternut squash with gremolata in New York, Nov. 4, 2022. Food styled by Barrett Washburne. (Christopher Testani/The New York Times)
EditorialChef Jose Luis Chavez prepares grilled octopus with a chicha morada glaze at Mission Ceviche in Manhattan, Sept. 22, 2022. (Jose A. Alvarado Jr./The New York Times)
EditorialYasmin Fahr’s broiled salmon and asparagus with herbs, which has a mustard-soy sauce glaze that brings deep, salty swagger, in New York, April 14, 2022. (Dane Tashima/The New York Times)
EditorialMark Glaze, executive director of Mayors Against Illegal Guns, talks to demonstrators during a rally to urge Congress to enforce better gun control with background checks, outside the Capitol in Washington, Sept. 19, 2013. (Gabriella Demczuk/The New York Times)
EditorialJulie Green with her ?Last Supper? art project: china plates on which she paints with cobalt blue glaze the last meals of death row inmates, in Corvallis, Ore., Jan. 19, 2013. (Leah Nash/The New York Times)
EditorialHam-cured, smoked pork with cognac-orange glaze, in New York on March 12, 2021. Food Stylist: Chris Lanier. (Armando Rafael/The New York Times)
EditorialA maple glaze spiked with fermented chiles pools around caramelized Brussels sprouts and Chinese sausage at Silver Apricot, where Simone Tong is the chef, in Manhattan’s Greewich Village, Nov. 6, 2020. (Emon Hassan/The New York Times)
EditorialAlmond, black pepper and fig cake with tamarind glaze in New York on July 20, 2020. Food styled by Nik Sharma. (Nik Sharma/The New York Times)