EditorialA platter with smoked beef cheek, citra hop pork sausage, cauliflower burnt ends and kale Caesar slaw at LeRoy and Lewis in Austin, Texas, in May 2023. (Sarah Karlan/The New York Times)
EditorialFajitas, guacamole, tortillas and smoked corn, alongside traditional Texas smoked meats from Valentina's Tex Mex BBQ in Austin, Texas, in May 2023. (Jessica Attie/The New York Times)
EditorialRebecca Rivera’s 6-year-old son, Sergio, plays with toy foods like sushi and pizza at home in Patterson, N.Y. on Feb. 26, 2023. (Lauren Lancaster/The New York Times)
EditorialFront row, from left: Serigne Mbaye, Afua Richardson, Nina Compton, Lisa Nelson, Zella Palmer, Martha Wiggins and Edgar Chase IV; back row, from left: Prince Lobo, Dr. Howard Conyers, Robert Manos and Charly Pierre in New Orleans in February 2023. (Rita Harper/The New York Times)
EditorialStrolling outside the Museu do Ipiranga, a history museum that recently reopened after years of renovation, in S?o Paulo, Nov. 6, 2022. (Victor Moriyama/The New York Times)
EditorialStrolling outside the Museu do Ipiranga, a history museum that recently reopened after years of renovation, in S?o Paulo, Nov. 6, 2022. (Victor Moriyama/The New York Times)
EditorialA bagel with goat cheese chèvre, house-cured gravlax, pickled fennel and microgreens served at BernBaum’s in Fargo, N.D., Oct. 12, 2022. (Dan Koeck/The New York Times)
EditorialSheet-Pan Crispy Pork Schnitzel. Breaded and fried cutlets cut across a broad swath of cuisines; this iteration is baked in the oven for greater efficiency and less mess. Food Stylist: Simon Andrews. (David Malosh/The New York Times)
EditorialPalestinian woman Fatima Hammad, 57 prepares the traditional bread "Taboon", in town of Jama'in, Nablus, West Bank, Palestinian Territory - 17 Aug 2022
EditorialPalestinian woman Latifa Al-Nubani, 86, harvests wheat to prepare Freekeh at a field in al-Lubban al-Sharqiya village, Nablus, West Bank, Palestinian Territory - 05 Jun 2022