EditorialSilky peanut fish stew, fortified with homemade peanut butter, and garnished with spiced pickled celery at chef Ricky Moore’s home in Chapel Hill, N.C., Dec. 5, 2022. (Kennedi Carter/The New York Times)
EditorialThe Lil’ Shonda, an egg-and-cheese sandwich with Muenster, pickled green tomatoes and pastrami, served at S & P Lunch in New York, Nov. 23, 2022. (Lanna Apisukh/The New York Times)
EditorialThe Lil? Shonda, an egg-and-cheese sandwich with Muenster, pickled green tomatoes and pastrami, served at S & P Lunch on Lower 5th Avenue in Manhattan, Nov. 23, 2022. (Lanna Apisukh/The New York Times)
EditorialA bagel with goat cheese chèvre, house-cured gravlax, pickled fennel and microgreens served at BernBaum’s in Fargo, N.D., Oct. 12, 2022. (Dan Koeck/The New York Times)
EditorialEric Sze, the chef and an owner of 886 and WenWen in New York, takes a bite of his Notorious T.F.C. sandwich, which features a da ji pai-style cutlet topped with pickled vegetables and tomato-y sea mountain sauce, at the restaurant on June 1, 2022. (Sarah Kobos/The New York Times)
EditorialPork belly braised with pickled mustard greens, served with a basket of steamed buns at Uncle Lou’s, on Mulberry Street in Manhattan’s Chinatown neighborhood, March 22, 2022. (Daniel Krieger/The New York Times)
EditorialPalestinian workers prepare the pickled vegetables at a factory ahead the Muslim holy month of Ramadan, Gaza city, Gaza Strip, Palestinian Territory - 22 Mar 2022
EditorialFloriano Pellegrino, right, and head chef Isabella Poti prepare cuttlefish with pickled artichokes at Bros in Lecce, Italy, Dec. 15, 2021. (Gianni Cipriano/The New York Times)
EditorialFloriano Pellegrino, right, and head chef Isabella Poti prepare cuttlefish with pickled artichokes at Bros in Lecce, Italy, Dec. 15, 2021. (Gianni Cipriano/The New York Times)
EditorialBlackened alligator tacos with pickled green tomatoes are served as a special at Roux 61 in Baton Rouge, La., Oct. 14, 2021, during the annual football game between the Louisiana State University Tigers and the University of Florida Gators. (Edmund D. Fountain/The New York Times)
EditorialMoose soup, pickled fiddlehead ferns, beach asparagus salad and other foods native to Alaska are served at the Alaska Native Medical Center in Anchorage, Alaska, Oct. 25, 2021. (Ash Adams/The New York Times)
EditorialTurmeric fried eggs with tamarind and pickled shallots in New York, June 15, 2021. Food styled by Simon Andrews. (Christopher Simpson/The New York Times)
EditorialBright pickled shallots and crisp scallions balance the richness of suon kho, northern Vietnamese pork ribs that are grilled then braised in a savory caramel sauce, in New York, Jan. 25, 2021. Food styled by Rebecca Jurkevich. Props styled by Paige Hicks. (Johnny Miller/The New York Times)
EditorialPotato-cheddar soup with quick-pickled jalape?os, in New York, Jan. 19, 2021. Food styled by Barrett Washburne. (Christopher Simpson/The New York Times)
EditorialClockwise from left, maple-roasted squash, sautéed greens with smoked paprika, herby bread-and-butter stuffing, and turkey thighs with pickled cranberries and onions in New York on Oct. 28, 2020. Food Stylist: Simon Andrews. (Christopher Simpson/The New York Times)
EditorialOriginal nachos, made with tortilla chips, cheese and pickled jalape?os in New York on Oct. 27, 2020. Food Stylist: Simon Andrews. (Christopher Simpson/The New York Times)
EditorialOne-pot chicken thighs with black beans, rice and chiles, served with with lime wedges, pickled chiles, sliced fresh chiles, sour cream and avocado, is one of the recipes for this week’s Five Weeknight Dishes, in New York, Sept. 30, 2019. (Con Poulos/The New York Times)
EditorialA vegetarian picnic of black bean burgers, pickled vegetables and chopped cucumber and tomato summer salad in New York, on July 1, 2020. (Andrew Scrivani/The New York Times)
EditorialPatrons dine at Pickled Fish, a restaurant owned by Adrift Hospitality in Long Beach, Wash., on June 11, 2020. (Celeste Noche/The New York Times)
EditorialA bento box with grilled chicken marinated in shio koji, served with pickled radish, curried pickled cauliflower and rice balls, at Rice & Miso in Brooklyn, February 2020. (Caitlin Ochs/The New York Times)
EditorialA whole fish steamed with a dense, vivid overlay of pickled chiles and fermented black beans at Chuan Tian Xia, a Sichuan restaurant in Brooklyn on Jan. 24, 2020. (Jenny Huang/The New York Times)
EditorialThe chef Iliana Regan fills coriander pastry with roasted acorn squash, brown butter and pickled autumn olives for her fall tasting menu, at Elizabeth, the restaurant she opened in 2012, in Chicago, Nov. 22, 2019. (Sara Stathas/The New York Times)