EditorialA string of cicadas are smoked over a live fire before being served in a kale salad with beet greens and scallions in New Haven, Conn. on May 18, 2021. (Emon Hassan/The New York Times)
EditorialBenjamin Lorr, who spent five years exploring the underbelly of American supermarket, juggles apples outside a Trader Joe’s in Brooklyn, Sept. 4, 2020. (Maridelis Morales Rosado/The New York Times)
EditorialSarah DiGregorio's Slow-Cooker Curried Sweet Potato Soup With Coconut and Kale. Food Stylist: Barrett Washburne. (Julia Gartland/The New York Times)
EditorialSarah DiGregorio's Slow-Cooker Curried Sweet Potato Soup With Coconut and Kale. Food Stylist: Barrett Washburne. (Julia Gartland/The New York Times)
EditorialContainers of preserved greens. Blanch and freeze kale, collards and other leafy greens to maintain their bright flavor and texture. (Alexa Weibel/The New York Times)
EditorialFrom left: Ben Schneider, Sohui Kim and St. John Frizell, who have teamed up to bring Gage & Tollner, one of the most storied restaurants in New York food history, back to its former glory, at the renovated space in Brooklyn, Feb. 24, 2020. (Jeenah Moon/The New York Times)
EditorialBenny Addison, 8, pulls his sled up the Kale Nokomis Sledding Hill in Minneapolis on Jan. 18, 2020. (Jenn Ackerman and Tim Gruber/The New York Times)
Editorial9 takeaways from Cubs' final WGN-9 broadcast, including memories of Harry Caray, Jack Brickhouse, Steve Stone and 'sun-splashed, hard-luck heroes'