EditorialThe Xenodocheio Milos, which touts itself as the capital’s first “gastronomy 5 star hotel,” in Athens, Greece, June 24, 2022. (Maria Mavropoulou/The New York Times)
EditorialFrom left, the chef Dan Barber and the farm director Jack Algiere in one of the gardens at Blue Hill at Stone Barns in Pocantico Hills, N.Y., on June 28, 2020. (James Estrin/The New York Times)
EditorialCo-owner and chef David McMillan outside Joe Beef, a restaurant in Montreal which attracted American gastronomy pilgrims before the pandemic, on Monday, Feb. 8, 2021. (David Giral/The New York Times)