EditorialNahoa Salera dips a Miso Honey doughnut in glaze at the Holey Grail, a doughnut shop with two locations in Los Angeles, April 20, 2023. (Maggie Shannon/The New York Times)
EditorialNahoa Salera dips a Miso Honey doughnut in glaze at the Holey Grail, a doughnut shop with two locations in Los Angeles, April 20, 2023. (Maggie Shannon/The New York Times)
EditorialNahoa Salera dips a Miso Honey doughnut in glaze at the Holey Grail, a doughnut shop with two locations in Los Angeles, April 20, 2023. (Maggie Shannon/The New York Times)
EditorialDips, spreads and salads are arranged on the counter as if on a buffet table at Nabila’s in New York, Aug. 31, 2022. (Rachel Vanni/The New York Times)
EditorialItems for a day at the beach, in New York, July 19, 2022. Food styled by Simon Andrews. Props styled by Paige Hicks. (Christopher Testani/The New York Times)