With the simple act of preparing a big batch of eggs, the photographer Romulo Yanes taught Genevieve Ko the importance of pausing, and connecting through cooking.
By Genevieve Ko
PhotoCreditKelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Getteline Rene.
Though meat dominates a number of the region’s most popular dishes, a growing number of cooks see adapting vegan and vegetarian diets as a way of embracing their heritage.
The bivalves’ merroir — yes, merroir — is much like grapes’ terroir, telling a much deeper story about the place they were grown, Melissa Clark writes.
At least a dozen businesses have temporarily shut this week in response to positive test results among their workers, and others are expected to follow.
By Priya Krishna and Christina Morales
Five Weeknight Dishes
PhotoCreditChristopher Testani for The New York Times. Food Stylist: Barrett Washburne.
