EditorialCrispy wonton chicken salad in New York in May 2022. Food styled by Maggie Ruggiero. Props styled by Sophia Pappas. (Chris Simpson/The New York Times)
EditorialCrispy wonton chicken salad in New York in May 2022. Food styled by Maggie Ruggiero. Props styled by Sophia Pappas. (Chris Simpson/The New York Times)
EditorialCrispy wonton chicken salad in New York in May 2022. Food styled by Maggie Ruggiero. Props styled by Sophia Pappas. (Chris Simpson/The New York Times)
EditorialStuffed portobello mushrooms with creamy saffron-infused risotto dish is show during a media preview in advance of Thursday evening's State Dinner with India, at the White House in Washington on Wednesday, June 21, 2023. (Erin Schaff/The New York Times)
EditorialStuffed portobello mushrooms with creamy saffron-infused risotto dish is show during a media preview in advance of Thursday evening's State Dinner with India, at the White House in Washington on Wednesday, June 21, 2023. (Erin Schaff/The New York Times)
EditorialStuffed portobello mushrooms with creamy saffron-infused risotto dish is show during a media preview in advance of Thursday evening's State Dinner with India, at the White House in Washington on Wednesday, June 21, 2023. (Erin Schaff/The New York Times)
EditorialStuffed portobello mushrooms with creamy saffron-infused risotto dish is show during a media preview in advance of Thursday evening's State Dinner with India, at the White House in Washington on Wednesday, June 21, 2023. (Erin Schaff/The New York Times)
EditorialStuffed portobello mushrooms with creamy saffron-infused risotto dish is show during a media preview in advance of Thursday evening's State Dinner with India, at the White House in Washington on Wednesday, June 21, 2023. (Erin Schaff/The New York Times)
EditorialStuffed portobello mushrooms with creamy saffron-infused risotto dish is show during a media preview in advance of Thursday evening's State Dinner with India, at the White House in Washington on Wednesday, June 21, 2023. (Erin Schaff/The New York Times)
EditorialStuffed portobello mushrooms with creamy saffron-infused risotto dish is show during a media preview in advance of Thursday evening's State Dinner with India, at the White House in Washington on Wednesday, June 21, 2023. (Erin Schaff/The New York Times)
EditorialStuffed portobello mushrooms with creamy saffron-infused risotto dish is show during a media preview in advance of Thursday evening's State Dinner with India, at the White House in Washington on Wednesday, June 21, 2023. (Erin Schaff/The New York Times)
EditorialAlex Newell, center, as Lulu in the musical “Shucked,” at the Nederlander Theatre in New York, Feb. 5, 2023. (Sara Krulwich/The New York Times)
EditorialAlex Newell, center, as Lulu in the musical “Shucked,” at the Nederlander Theatre in New York, Feb. 5, 2023. (Sara Krulwich/The New York Times)
EditorialAlex Newell, center, as Lulu in the musical “Shucked,” at the Nederlander Theatre in New York, Feb. 5, 2023. (Sara Krulwich/The New York Times)
EditorialAlex Newell, center, as Lulu in the musical “Shucked,” at the Nederlander Theatre in New York, Feb. 5, 2023. (Sara Krulwich/The New York Times)
EditorialAlex Newell, center, as Lulu in the musical “Shucked,” at the Nederlander Theatre in New York, Feb. 5, 2023. (Sara Krulwich/The New York Times)
EditorialShrimp ceviche with plantains at El Canto de la Caracola, a restaurant in Rincón del Mar, Colombia, Jan. 29, 2023. (Federico Rios/The New York Times)
EditorialSpinach, scallions and cilantro add some heft to a coconut milk-infused rice for a one-pot salmon dish in New York, Dec. 19, 2022. Food Stylist: Simon Andrews. (David Malosh/The New York Times)
EditorialA table at Cafe Ohlone, where the chefs forage ingredients for traditional dishes like Chia porridge infused with rosewater in bowls, on the terrace at the Phoebe A. Hearst Museum of Anthropology, University of California Berkeley, Aug. 24, 2022. (Nicholas
EditorialFrom left, Jhalil Wright, Roger Sterling, Jazmine Griffin and Tammy Pettigrew serve themselves both infused and noninfused dishes at Sarah ElSayed’s Danksgiving celebration in Los Angeles, Nov. 6, 2022. (Ryan Young/The New York Times)
EditorialA tasting-menu slice at I Masanielli with “three kinds of bitter”: fermented sea urchin, fermented chicory and beer-infused ricotta, in Caserta, Italy, in October 2022. (Roberto Salomone/The New York Times)
EditorialJay John, a co-owner of the White Pine Lodge, adjusts the logo for a “consumption lounge,” which will serve weed-infused slushies, bong hits and an assortment of edibles, in Salamanca, N.Y. , 60 miles south of Buffalo, Sept. 8, 2022. (Maddie McGarvey/The New York Times)
EditorialA dress designed by Stephen Sprouse for Kate Moss to wear in MTV’s 1996 “Choose or Lose” voting campaign at the exhibit “Stephen Sprouse: Rock, Art, Fashion,” at the Indianapolis Museum of Art, July 13, 2022. (Cheney Orr/The New York Times)
EditorialErik Bruner-Yang, the chef and owner of Maketto in Washington, prepares his Maketto fried chicken at the restaurant on June 5, 2022. (T.J. Kirkpatrick/The New York Times)
EditorialFrozen mixed vegetables simultaneously thaw and cook in the shrimp-infused oil of shrimp fried rice with yum yum sauce, in New York, April 21, 2022. Food Stylist: Simon Andrews. (David Malosh/The New York Times)