EditorialMuhammad Rowidy, a Palestinian artisan who works to maintain and restore the historic mosques and other structures in the 35-acre Aqsa Mosque compound, revered by Muslims as the Noble Sanctuary and by Jews as the Temple Mount, in Jerusalem, Israel on Sept. 1, 2022. (Afif Amireh/The New York Times)
EditorialMuhammad Rowidy, a Palestinian artisan who works to maintain and restore the historic mosques and other structures in the 35-acre Aqsa Mosque compound, revered by Muslims as the Noble Sanctuary and by Jews as the Temple Mount, in Jerusalem, Israel on Sept. 1, 2022. (Afif Amireh/The New York Times)
EditorialMuhammad Rowidy, a Palestinian artisan who works to maintain and restore the historic mosques and other structures in the 35-acre Aqsa Mosque compound, revered by Muslims as the Noble Sanctuary and by Jews as the Temple Mount, in Jerusalem, Israel on Sept. 1, 2022. (Afif Amireh/The New York Times)
EditorialMuhammad Rowidy, a Palestinian artisan who works to maintain and restore the historic mosques and other structures in the 35-acre Aqsa Mosque compound, revered by Muslims as the Noble Sanctuary and by Jews as the Temple Mount, in Jerusalem, Israel on Sept. 1, 2022. (Afif Amireh/The New York Times)
EditorialA pie from Dough Pizzeria in San Antonio, one of several independent pizzerias that have begun selling premium frozen pies, Jan. 20, 2023. Food Stylist: Frances Boswell. (Heather Black/The New York Times)
EditorialFrom left: Ariadna Garc?a, general director, Maria del Soccoro Gasca, master artisan, and Ana Holschneider, founder and creative director of Caralarga, in Quer?taro, Mexico, on Aug. 2, 2022. (Jackie Russo/The New York Times)