EditorialSesame seeds being used to make hand-ground ajonjolí paste in the town of San Luis de Sincé, Colombia, Jan. 30, 2023. (Federico Rios/The New York Times)
EditorialYasmin Fahr’s broiled salmon and asparagus with herbs, which has a mustard-soy sauce glaze that brings deep, salty swagger, in New York, April 14, 2022. (Dane Tashima/The New York Times)
EditorialTampons, Q-tips, face masks and other items found by Liz Wilson while dumpster diving outside a store in Bucks County, Pa., Nov. 13, 2022. (Cory Foote/The New York Times)
EditorialMejdool dates, which can tolerate salty, lower-quality water, at a farm in the Jordan Valley area of Jordan on Sept. 17, 2022. (Laura Boushnak/The New York Times)
EditorialMaafé, a Senegalese stew, which works well with any mix of vegetables and proteins. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks. (Chris Simpson/The New York Times)
EditorialA woman and her daughter pump salty, iron-tasting water from a well contaminated by the flooding, in Nawabshah, Pakistan, Sept. 15, 2022. (Kiana Hayeri/The New York Times)
EditorialPasta with fresh tomatoes and goat cheese, an unbelievably simple pasta recipe from Ali Slagle that combines tomatoes with goat cheese and Parmesan for a creamy, salty, no-cook sauce, in New York, June 12, 2022. food stylist: Barrett Washburne (Bryan Gardner/The New York Times)
EditorialKung pao chicken in New York, July 19, 2022. Food styled by Simon Andrews. Props styled by Paige Hicks. (Christopher Testani/The New York Times)
EditorialA cook dissolves large white balls of a dehydrated sheep’s yogurt, known as jameed, in giant pots to make a salty, milky soup, which is poured over the mansaf dish of mutton and rice, in the central Jordanian town of Karak, June 3, 2022. (Laura Boushnak/The New York Times)
EditorialA biscuit breakfast sandwich with raspberry jam in Santa Barbara, Calif., May 4, 2022. Food styled by Carrie Purcell. (Andrew Purcell/The New York Times)
EditorialYasmin Fahr’s broiled salmon and asparagus with herbs, which has a mustard-soy sauce glaze that brings deep, salty swagger, in New York, April 14, 2022. (Dane Tashima/The New York Times)
EditorialFrom left, the sisters and co-chefs, Manoy and Kayla Keungmanivong at Vientiane, the Lao restaurant they took over from their father in Garden Grove, Calif., Feb. 18, 2022. (Damon Casarez/The New York Times)
EditorialFrom left, the sisters and co-chefs, Manoy and Kayla Keungmanivong at Vientiane, the Lao restaurant they took over from their father in Garden Grove, Calif., Feb. 18, 2022. (Damon Casarez/The New York Times)
EditorialFrom left, the sisters and co-chefs, Manoy and Kayla Keungmanivong at Vientiane, the Lao restaurant they took over from their father in Garden Grove, Calif., Feb. 18, 2022. (Damon Casarez/The New York Times)
EditorialHot dogs with pico de gallo in New York, May 6, 2021. Props styled by Paige Hicks. Food styled by Simon Andrews. (Christopher Simpson/The New York Times)
EditorialGochujang-glazed eggplant with fried scallions, in New York, Sept. 22, 2020. Food styled by Simon Andrews. (Christopher Simpson/The New York Times)
EditorialSheet-pan miso chicken with radishes and lime, one of this week’s Weeknight Dishes recipes, in New York, April 5, 2020. (Susan Spungen/The New York Times)
EditorialChaat, like dahi puri has a combination of contrasting textures with a sweet, salty, tangy and spicy flavors in Nashville, Tenn. on Aug. 6, 2020.(Brett Carlsen/The New York Times)
EditorialStacey Houck, a hostess at The Salty Crab Bar & Grill North Beach cleans tables, near Clearwater Beach in Clearwater, Fla., on July 27, 2020. (Eve Edelheit/The New York Times)
EditorialA lunch, including guacamole with salty, fried grasshoppers, at Hotel Escondido in Puerto Escondido, Mexico, Jan. 2020. (Adrian Wilson/The New York Times)