EditorialChef Peter Serpico?s daughter Charlie helps him sprinkle sesame seeds on his fish-sauce-forward hobak jeon at his home in Philadelphia, June 30, 2022. (Hannah Yoon/The New York Times)
EditorialChildren at the elementary school in the village of Tsurui sprinkle corn for the cranes every morning, a ritual that started in 1952, near Kushiro, Japan, March 3, 2022. (James Whitlow Delano/The New York Times)
EditorialFoods for Yalda include, clockwise from top: pomegranates; hogweed to sprinkle on pomegranate seeds; baslogh (soft and chewy rosewater-infused walnut sweets); ajeel (mixed nuts, seeds and dried fruit); rice cookies and watermelon, in San Francisco, Nov. 30, 2021. (Max Whittaker/The New York Times)
EditorialRoasted tomato and white bean stew, one of this week’s Five Weeknight Dishes recipes, in New York, March 2, 2020. (Christopher Simpson/The New York Times)