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)
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)
EditorialClockwise from top left, surrounded by salsas and other garnishes: cochinita pibil, barbacoa and birria tacos; birria served as a stew; lamb consomé at Under the Volcano in New York on March 24, 2021. (Cole Saladino/The New York Times)