EditorialA strawberry mascarpone croissant at Bachour, whose French-style pastries often feature tropical fruits that evoke chef Antonio Bachour’s native Puerto Rico, in Miami, Dec. 29, 2021. (James Jackman/The New York Times)
EditorialA strawberry mascarpone croissant at Bachour, whose French-style pastries often feature tropical fruits that evoke chef Antonio Bachour’s native Puerto Rico, in Miami, Dec. 29, 2021. (James Jackman/The New York Times)
EditorialPotpourri Vase, Royal Porcelain Manufactory, Berlin, German, established 1763, hard paste porcelain, vitreous enamel, gold, Potpourri vase molded with relief decoration around piercings on shoulder and lid. Gilded bands at base, neck and lid. Handles w...
EditorialIce Cream Pail (Seau ? Glace), porcelain, vitreous enamel, gold, Semi-ovoid, cylindrical rim; four rectangular legs with lion mascarpone at knees, and paw feet. Lining a flattened hemisphere, with flaring rim and flat edge. Cover is concave, with textu...
EditorialIce Cream Pail (Seau ? Glace), porcelain, vitreous enamel, gold, Semi-ovoid, cylindrical rim; four rectangular legs with lion mascarpone at knees, and paw feet. Lining a flattened hemisphere, with flaring rim and flat edge. Cover is concave, with textu...
EditorialSmoked salmon, fennel and herbed mascarpone tart, in Los Angeles, Dec. 14, 2020. Food styled by Carrie Purcell. (Andrew Purcell/The New York Times)