EditorialCristiana N. de Carvalho checks on her turkey barley soup, which is reminiscent of the leftover chicken rice soups her grandmother used to make in Brazil, at home in Arlington, Mass., Nov. 4, 2022. (Tony Luong/The New York Times)
EditorialSinasir, flat skillet cakes made from fermented rice, a perfect vehicle for sopping up soups and stews. Food Stylist: Rebecca Jurkevich. (David Malosh/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)