EditorialRoasted wild salmon with ginger-lime butter and beet soup with tarragon, chives and yogurt, in New York, April 25, 2022. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialA bowl of abdoogh khiar, a cold buttermilk and cucumber soup, in New York, June 15, 2021. Food stylist: Simon Andrews. (Christopher Simpson/The New York Times)