EditorialRoasted potato slices on a bed of spinach, topped with an egg, and whole-grain toast with cream cheese and lox in New York, April 18, 2023. (Bobbi Lin/The New York Times)
EditorialClockwise from top left: aloo palak (spicy spinach and potatoes); chicken kofta in tomato gravy; Kerala-style vegetable korma; mango lassi; and basmati rice in New York, March 28, 2023. Food styled by Simon Andrews. (Christopher Testani/The New York Times)
EditorialClockwise from top left: aloo palak (spicy spinach and potatoes); chicken kofta in tomato gravy; Kerala-style vegetable korma; mango lassi; and basmati rice in New York, March 28, 2023. Food styled by Simon Andrews. (Christopher Testani/The New York Times)
EditorialSpinach, scallions and cilantro add some heft to a coconut milk-infused rice for a one-pot salmon dish in New York, Dec. 19, 2022. Food Stylist: Simon Andrews. (David Malosh/The New York Times)
EditorialArugula is folded in until it wilts slightly for a peppery bite, but you could also use baby kale or spinach for a milder flavor. Food Stylist: Simon Andrews. (David Malosh/The New York Times)
EditorialChile crisp fettuccine Alfredo with spinach from Genevieve Ko, who swirls chile crisp into fettuccine Alfredo for a dish that is soothingly creamy with a crackle of heat, in New York, Oct. 18, 2022. food stylist: Hadas Smirnoff (Kate Sears/The New York Times)
EditorialLuke Hagopian, who has a popular TikTok account where he shares videos of himself feeding his goldfish foods like boiled cucumber, at home in Deerfield, Mich., Feb. 4, 2022. (Lucy Hewett/The New York Times)
EditorialA Nowruz feast of sabzi challaw, a fragrant spinach and lamb stew with rice, and haft mewa, a nut and dried fruit compote, in New York, March 1, 2022. Food styled by Rebecca Jurkevich. (Johnny Miller/The New York Times)
EditorialLuke Hagopian, who has a popular TikTok account where he shares videos of his 40 or so goldfish eating foods like frozen bloodworms, boiled spinach and boiled cucumber, at home in Deerfield, Mich., Feb. 4, 2022. (Lucy Hewett/The New York Times)
EditorialClockwise from top: Meal, Ready-to-Eat, or M.R.E. packaging, toilet paper, peanut butter packet, disposable spoon, creamy spinach fettuccine entree, packet used for storing entree while it heats, flameless ration heater (to heat up the entree), pretzels, crackers, hot sauce, salt, matches, coffee, creamer, gum, sugar, moist towelette, chocolate protein drink in Gainesville, Ga. on May 15, 2021. (Rinne Allen/The New York Times)
EditorialPasta with garlicky spinach and buttered pistachios in New York, April 5, 2020. Food styled by Carrie Purcell. (Andrew Purcell/The New York Times)
EditorialClockwise from top left: mushrooms; a spanakopita pie with spinach, feta and jalape?os; tomatoes with mozzarella; ham, cheese and arugula, all grandma pizzas which can support extra toppings without bending, at Washington Squares in New York on March 1, 2021. (Colin Clark/The New York Times)
EditorialFrom left, creamy leek and parsnip soup, herbed chicken and spinach meatballs, and citrus and persimmon salad, in New York in January 2021. (Andrew Scrivani/The New York Times)
EditorialAlicia Garlic, a high school student from Mount Laurel, N.J., and a volunteer gleaner for the New Jersey Agricultural Society, picks spinach at Specca Farms in Bordentown, N.J., June 2, 2020. (John Taggart/The New York Times)
EditorialBeatrice Ajaero at Nneji in her new African store with a take-away menu featuring choices like West African red stew with chicken, peppery yassa with chicken and egusi melon seed and spinach soup with salmon, in the Astoria neighborhood of Queens, June 26, 2020. (Karsten Moran/The New York Times)
EditorialSauce, béchamel, noodles and ricotta-spinach filling for a lasagna at Samin Nosrat's home in Oakland, Calif., April 17, 2020. (Aya Brackett/The New York Times)