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)
EditorialBroiled salmon, which is done in a flash and can be seasoned several different ways, in New York, June 21, 2022. (Julia Gartland/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)
EditorialLobster, Raw steelhead trout is served in a cevichelike citrus and chile bath, bone-in rib-eye, and broiled oysters at Hawksmoor in New York on Dec. 14, 2021. (Colin Clark/The New York Times)
EditorialSwordfish with twice-cooked eggplant and capers, in New York, Sept. 22, 2020. Food styled by Simon Andrews. (Christopher Simpson/The New York Times)