EditorialA pan of Kosha mangsho, center, a lamb stew as dark as squid ink that has been sizzled in its own fat, like a confit, at Masalawala & Sons, a Bengali restaurant in the Park Slope neighborhood of Brooklyn, Jan. 15, 2023. (Adam Friedlander/The New York Times)
EditorialCassoulet-style dish of lamb shanks and beans is complemented by a persimmon and pomegranate salad, in New York, Nov. 28, 2022. Food styled by Hadas Smirnoff. (David Malosh/The New York Times)