EditorialLobster wrapped in shaved chayote and a piece of baked red snapper are accompanied by a lobster-squash sauce at Le Bernardin in New York, Jan. 23, 2023. (Karsten Moran/The New York Times)
EditorialRick Martinez dances to salsa music as he prepares an achiote paste for a red snapper. (Ren Fuller/The New York Times; Food Stylist: Laura Kinsey Dolph; Prop Stylist: Tamasin Reid)