EditorialDamage from the high winds and surf from Typhoon Mawar in the tourist district of Tumon, Guam, on May 25, 2023.(Michael Quitugua/The New York Times)
EditorialDamage from the high winds and surf from Typhoon Mawar in the tourist district of Tumon, Guam, on May 25, 2023.(Michael Quitugua/The New York Times)
EditorialFlorida Gov. Ron DeSantis at a campaign event days before he was reelected, in Coconut Creek, Fla., Nov. 4, 2022. (Scott McIntyre/The New York Times)
EditorialFlorida Gov. Ron DeSantis at a campaign event days before he was reelected, in Coconut Creek, Fla., Nov. 4, 2022. (Scott McIntyre/The New York Times)
EditorialFlorida Gov. Ron DeSantis at a campaign event days before he was reelected, in Coconut Creek, Fla., Nov. 4, 2022. (Scott McIntyre/The New York Times)
EditorialFlorida Gov. Ron DeSantis at a campaign event days before he was reelected, in Coconut Creek, Fla., Nov. 4, 2022. (Scott McIntyre/The New York Times)
EditorialFlorida Gov. Ron DeSantis at a campaign event days before he was reelected, in Coconut Creek, Fla., Nov. 4, 2022. (Scott McIntyre/The New York Times)
EditorialFlorida Gov. Ron DeSantis at a campaign event days before he was reelected, in Coconut Creek, Fla., Nov. 4, 2022. (Scott McIntyre/The New York Times)
EditorialCoconut Curry Fish. Millie Peartree’s recipe is a ginger-spiked, pepper-laden stew that can adapt to your tastes (add hot pepper) and needs (swap in different fish). Food Stylist: Susan Spungen. (Johnny Miller/The New York Times)
EditorialCoconut Curry Fish. Millie Peartree’s recipe is a ginger-spiked, pepper-laden stew that can adapt to your tastes (add hot pepper) and needs (swap in different fish). Food Stylist: Susan Spungen. (Johnny Miller/The New York Times)
EditorialCoconut Curry Fish. Millie Peartree’s recipe is a ginger-spiked, pepper-laden stew that can adapt to your tastes (add hot pepper) and needs (swap in different fish). Food Stylist: Susan Spungen. (Johnny Miller/The New York Times)
EditorialCoconut Curry Fish. Millie Peartree’s recipe is a ginger-spiked, pepper-laden stew that can adapt to your tastes (add hot pepper) and needs (swap in different fish). Food Stylist: Susan Spungen. (Johnny Miller/The New York Times)
EditorialCoconut Curry Fish. Millie Peartree’s recipe is a ginger-spiked, pepper-laden stew that can adapt to your tastes (add hot pepper) and needs (swap in different fish). Food Stylist: Susan Spungen. (Johnny Miller/The New York Times)
EditorialCoconut Curry Fish. Millie Peartree’s recipe is a ginger-spiked, pepper-laden stew that can adapt to your tastes (add hot pepper) and needs (swap in different fish). Food Stylist: Susan Spungen. (Johnny Miller/The New York Times)
EditorialCoconut Curry Fish. Millie Peartree’s recipe is a ginger-spiked, pepper-laden stew that can adapt to your tastes (add hot pepper) and needs (swap in different fish). Food Stylist: Susan Spungen. (Johnny Miller/The New York Times)
EditorialCoconut Curry Fish. Millie Peartree’s recipe is a ginger-spiked, pepper-laden stew that can adapt to your tastes (add hot pepper) and needs (swap in different fish). Food Stylist: Susan Spungen. (Johnny Miller/The New York Times)
EditorialFroilan Garcia sells aguas frescas in varieties like melon, coconut and mango at the Corona Plaza market in Queens, April 16, 2023. (Mohamed Sadek/The New York Times)
EditorialA box of doughnuts from Holey Grail, a Hawaii-based business with two Los Angeles locations that sells taro doughnuts fried to order in coconut oil, April 20, 2023. (Maggie Shannon/The New York Times)
EditorialA box of doughnuts from Holey Grail, a Hawaii-based business with two Los Angeles locations that sells taro doughnuts fried to order in coconut oil, April 20, 2023. (Maggie Shannon/The New York Times)
EditorialA box of doughnuts from Holey Grail, a Hawaii-based business with two Los Angeles locations that sells taro doughnuts fried to order in coconut oil, April 20, 2023. (Maggie Shannon/The New York Times)
EditorialA box of doughnuts from Holey Grail, a Hawaii-based business with two Los Angeles locations that sells taro doughnuts fried to order in coconut oil, April 20, 2023. (Maggie Shannon/The New York Times)
EditorialA box of doughnuts from Holey Grail, a Hawaii-based business with two Los Angeles locations that sells taro doughnuts fried to order in coconut oil, April 20, 2023. (Maggie Shannon/The New York Times)