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)
EditorialSome of the ingredients for pork-cabbage casserole: Savoy cabbage, onion, garlic, lemon, long-grain rice, scalliions, and a blend of fresh herbs, in New York, Feb. 1, 2023. (Armando Rafael/The New York Times)
EditorialIngredients for a bean dish, including white beans, parsley, rosemary, garlic, a lemon and tomatoes, Dec. 19, 2022. (David Malosh/The New York Times)
EditorialRed Shrimp, with garlic in olive oil, at Claud, in Manhattan’s East Village, Oct. 26, 2022, where “Joshua Pinsky, the chef and a partner, strips his dishes down to their fundamentals,” writes Pete Wells. (Daniel Krieger/The New York Times)
EditorialPernil, a preparation for pork shoulder that is marinated in garlic, citrus and herbs, then slow-roasted on high heat to achieve a crisp chicharrón, or skin, in New York on March 9, 2021. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks. (Christopher Simpson/The New York Times)
EditorialMussels with white beans, garlic and rosemary, in New York, Sept. 13, 2022. Food styled by Barrett Washburne. (Bryan Gardner/The New York Times)
EditorialKay Chun’s tofu with sizzling scallion oil which takes only 15 minutes to make and delivers a sizzled garlic-ginger-scallion sauce you can use to douse silken tofu. (Johnny Miller/The New York Times)
EditorialCrispy chickpea stew with greens and lemon, in New York, Sept. 6, 2022. Food styled by Monica Pierini. (Christopher Testani/The New York Times)
EditorialPotatoes, scallions, lemon, garlic, and herbs to make a tahini potato salad in New York, June 8, 2022. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialWood-fired chicken with Fresno chile pepper relish and garlic bread at Rolo?s, in the Ridgewood neighborhood of Queens, March 13, 2022. (Karsten Moran/The New York Times)
EditorialRoast chicken with green garlic, herbs and potatoes served with shaved asparagus and radish salad, in New York, March 31, 2022. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialThe homestyle seafood stir-fry, which combines whole silverfish with squid, jicama and garlic chive, served at Uncle Lou’s, on Mulberry Street in Manhattan’s Chinatown neighborhood, March 22, 2022. (Daniel Krieger/The New York Times)
EditorialBahn beo, fish sauce wings and garlic noodles with shrimp at Saigon Social on the Lower East Side of Manhattan, on Feb. 28, 2022. (Gary He/The New York Times)