EditorialA platter with smoked beef cheek, citra hop pork sausage, cauliflower burnt ends and kale Caesar slaw at LeRoy and Lewis, in Austin, Texas, in May 2023. (Sarah Karlan/The New York Times)
EditorialA platter with smoked beef cheek, citra hop pork sausage, cauliflower burnt ends and kale Caesar slaw at LeRoy and Lewis in Austin, Texas, in May 2023. (Sarah Karlan/The New York Times)
EditorialScottish langoustines on a seafood platter at La Taverne de la Marine, a restaurant that has specialized in fish and shellfish for four decades, in Rennes, France, March 7, 2023. (Andrew Testa/The New York Times)
EditorialScottish langoustines on a seafood platter at La Taverne de la Marine, a restaurant that has specialized in fish and shellfish for four decades, in Rennes, France, March 7, 2023. (Andrew Testa/The New York Times)
EditorialScottish langoustines on a seafood platter at La Taverne de la Marine, a restaurant that has specialized in fish and shellfish for four decades, in Rennes, France, March 7, 2023. (Andrew Testa/The New York Times)
EditorialA platter of shellfish, raw fish and lobster at Corner Bar, on the Ground level of the Nine Orchard Hotel in Manhattan, Dec. 29, 2022. (Karsten Moran/The New York Times)
EditorialA platter of savory corn fritters from a Vallery Lomas recipe that leaves the kernels intact, instead of a complete pur?e, in New York, Sept. 2, 2020.
EditorialGuests wait for the traditional mansaf platter at a wedding party, where few men said they had any interest in having the dish in a cup, in the central Jordanian town of Karak, June 3, 2022. (Laura Boushnak/The New York Times)
EditorialAn oyster platter in New York on Dec. 10, 2021. To get the best sense of oysters’ individual flavors, it’s best to eat them unadorned before adding garnishes like mignonette or cocktail sauce. (Joel Goldberg/The New York Times)
EditorialApples roast alongside turkey in Padma Lakshmi’s recipe, and end up in the gravy, in New York on Oct. 26, 2021. (Christopher Testani/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)
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)
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)
EditorialA platter, which includes long-grained Pakistani basmati rice, at the Chapli & Chips halal food cart on Hillside Avenue in northeastern Queens, June 12, 2021. (Adam Friedlander/The New York Times)
EditorialSheet-pan roasted chicken with shallots and grapes, in New York, Sept. 26, 2018. Food styled by Simon Andrews. (Con Poulos/The New York Times)
EditorialA sausage platter for lunchtime diners at Schindlers Tankstelle, a German restaurant in Taicang, China, Feb. 8, 2021. (Lorenz Huber/The New York Times)