EditorialA seaweed cornetto filled with salmon belly tartare and salmon mousse served at Killiecrankie House in Perthshire, Scotland, June 14, 2023. (Robert Ormerod/The New York Times)
EditorialA platter at Teddy’s Barbecue includes Creekstone Farms brisket, smoked turkey, pork belly, Mexican rice and tortillas made by the owners’ mother using rendered brisket fat, in Weslaco, Texas, in May 2023. (Jessica Attie/The New York Times)
EditorialA platter at Teddy’s Barbecue includes Creekstone Farms brisket, smoked turkey, pork belly, Mexican rice and tortillas made by the owners’ mother using rendered brisket fat, in Weslaco, Texas, in May 2023. (Jessica Attie/The New York Times)
EditorialA platter at Teddy’s Barbecue includes Creekstone Farms brisket, smoked turkey, pork belly, Mexican rice and tortillas made by the owners’ mother using rendered brisket fat, in Weslaco, Texas, in May 2023. (Jessica Attie/The New York Times)
EditorialA platter at Teddy’s Barbecue includes Creekstone Farms brisket, smoked turkey, pork belly, Mexican rice and tortillas made by the owners’ mother using rendered brisket fat, in Weslaco, Texas, in May 2023. (Jessica Attie/The New York Times)
EditorialA platter at Teddy’s Barbecue includes Creekstone Farms brisket, smoked turkey, pork belly, Mexican rice and tortillas made by the owners’ mother using rendered brisket fat, in Weslaco, Texas, in May 2023. (Jessica Attie/The New York Times)
EditorialA platter at Teddy’s Barbecue includes Creekstone Farms brisket, smoked turkey, pork belly, Mexican rice and tortillas made by the owners’ mother using rendered brisket fat, in Weslaco, Texas, in May 2023. (Jessica Attie/The New York Times)
EditorialA platter at Teddy’s Barbecue includes Creekstone Farms brisket, smoked turkey, pork belly, Mexican rice and tortillas made by the owners’ mother using rendered brisket fat, in Weslaco, Texas, in May 2023. (Jessica Attie/The New York Times)
EditorialA platter at Teddy’s Barbecue includes Creekstone Farms brisket, smoked turkey, pork belly, Mexican rice and tortillas made by the owners’ mother using rendered brisket fat, in Weslaco, Texas, in May 2023. (Jessica Attie/The New York Times)
EditorialCherry Tang with an offering of crispy pork belly at Ching Chung Koon temple in Hong Kong, on March 25, 2023. (Dominic Chiu/The New York Times)
EditorialCherry Tang with an offering of crispy pork belly at Ching Chung Koon temple in Hong Kong, on March 25, 2023. (Dominic Chiu/The New York Times)
EditorialEgg salad and roast pork belly with tamarind sauce from Dream of Yunnan Chong, a Chinese restaurant in Toronto’s North York area, Feb. 10, 2023. (Tara Walton/The New York Times)
EditorialPork belly dries in the village of Gang Biansun, near the urban pig farm on the outskirts of Ezhou, China, on Jan. 10, 2023. When it comes to the Chinese diet, pork carries a special cultural and culinary significance. (Gilles Sabrie/The New York Times)
EditorialRelatives of Palestinian Jawad Bawaqta, 58, who was killed by Israeli forces mourn over his body, Jenin, West Bank, Palestinian Territory - 19 Jan 2023
EditorialRelatives of Palestinian Adham Jabarin, 28, who was killed by Israeli forces mourn over his body, Jenin, West Bank, Palestinian Territory - 19 Jan 2023
EditorialMourners carry the bodies of two Palestinians Jawad Bawaqta and Adham Jabarin who were killed by Israeli forces during their funeral, Jenin, West Bank, Palestinian Territory - 19 Jan 2023
EditorialCassoulet-style dish of lamb shanks and beans is complemented by a persimmon and pomegranate salad, in New York, Nov. 28, 2022. Food styled by Hadas Smirnoff. (David Malosh/The New York Times)