EditorialRoasted Brussels sprouts dressed with a simple agrodolce, or sweet and sour, marinade in New York, Nov. 2, 2021. (Christopher Simpson/The New York Times)
EditorialWhole roast fish with lemongrass and ginger in New York, Oct. 18, 2021. Food styled by Roscoe Betsill. Props styled by Maeve Sheridan. (Kelly Marshall/The New York Times)
EditorialJahed Ahmad, center, at a mosque in Paterson, N.J., on Thursday, Sept. 23, 2021, as he jokes with volunteers who prepare a meat marinade to be used for a Friday night barbecue. (Bryan Anselm/The New York Times)
EditorialThe feast Nadia Hamila plans for Eid al-Adha this year, which includes lamb mechoui, center, surrounded on the plate by grilled eggplant in a chermoula marinade with bread and Moroccan salads like the ones here: carrot salad, tomato salad and roasted red pepper salad, in London, July 10, 2021. (Lauren Fleishman/The New York Times)
EditorialAn herb paste acting as a garlicky marinade for the lamb along with a ranch dressing for the salad in New York on Aug. 3, 2020. Food Stylist: Rebecca Jurkevich. (Johnny Miller/The New York Times)