EditorialBuckwheat blueberry waffles in New York, April 6, 2023. Food styled by Roscoe Betsill. Props styled by Paige Hicks. (Kelly Marshall/The New York Times)
EditorialBrown sugar and freshly grated orange zest is used as filling for orange rolls in New York, Feb. 7, 2023. Food styled by Rebecca Jurkevich. (Linda Xiao/The New York Times)
EditorialBeet salad with coriander-yogurt dressing, in New York, Oct. 27, 2022. Food styled by Cyd Raftus McDowell. Props styled by Paige Hicks. (Armando Rafael/The New York Times)
EditorialFreshly chopped cilantro and parsley, along with finely grated lemon zest, are added to a meal of mussels with white beans, garlic and rosemary, in New York, Sept. 13, 2022. Food styled by Barrett Washburne. (Bryan Gardner/The New York Times)
EditorialIntroducing pre-made cocktail innovator: Thomas Ashbourne Craft Spirits with With Vanessa Hudgens, Rosario Dawson, John Cena, Sarah Jessica Parker And Ashley Benson
EditorialThe process of making torta rustica with ricotta and spinach in New York, March 30, 2022. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialA bit of lemon zest is added to brown-butter orzo with butternut squash, in New York, Nov. 19, 2021. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialRhubarb, vanilla, sugar, orange zest and a pinch of salt make up the fillings for vanilla-rhubarb cobbler in New York on April 20, 2021. Food Stylist: Simon Andrews. (Christopher Simpson/The New York Times)
EditorialLemon zest, salt, pepper, chopped rosemary and red-pepper flakes to season Melissa Clark's Crispy Parmesan Roast Chicken. (Johnny Miller/The New York Times)