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)
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)