EditorialDumpling noodle soup in New York, Feb. 28, 2023. Food styled by Hadas Smirnoff. Props styled by Megan Hedgepeth. (Linda Xiao/The New York Times)
EditorialDumpling noodle soup in New York, Feb. 28, 2023. Food styled by Hadas Smirnoff. Props styled by Megan Hedgepeth. (Linda Xiao/The New York Times)
EditorialDumpling noodle soup in New York, Feb. 28, 2023. Food styled by Hadas Smirnoff. Props styled by Megan Hedgepeth. (Linda Xiao/The New York Times)
EditorialDumpling noodle soup in New York, Feb. 28, 2023. Food styled by Hadas Smirnoff. Props styled by Megan Hedgepeth. (Linda Xiao/The New York Times)
EditorialA pie from Dough Pizzeria in San Antonio, one of several independent pizzerias that have begun selling premium frozen pies, Jan. 20, 2023. Food Stylist: Frances Boswell. (Heather Black/The New York Times)
EditorialWhatever You’ve Got Fried Rice, in New York, Oct. 24, 2018. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks. (David Malosh/The New York Times)
EditorialWorkers load 450 boxes of lobster tails from an industrial freezer into a refrigerated shipping container, to be exported to Australia, at the Northern Fishermen Cooperative Society in Belize City, the capital of Belize, Aug. 31, 2022. (Meridith Kohut/The New York Times)
EditorialClyde Eacho stores quart containers of his Brunswick stew in the freezer at the Clubhouse Grill in Brunswick County, Va., Oct. 12, 2022. (Jennifer Chase/The New York Times)
EditorialAna María Santos, with her granddaughter Carla, stores her insulin in a small freezer next to her refrigerator, neither of which had power in San Juan on Friday, on Sept. 23, 2022. (Erika P. Rodriguez/The New York Times)
EditorialHasmik Tutunjian keeps a few jars of food and some bottles of water cold in her freezer by buying bags of ice each day, in Beirut, Aug. 27, 2022. (Laura Boushnak/The New York Times)