EditorialPaprika-rubbed pork chops and turmeric potato salad in New York, June 14, 2023. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialPaprika-rubbed pork chops and turmeric potato salad in New York, June 14, 2023. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialPaprika-rubbed pork chops and turmeric potato salad in New York, June 14, 2023. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialPaprika-rubbed pork chops and turmeric potato salad in New York, June 14, 2023. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialPaprika-rubbed pork chops and turmeric potato salad in New York, June 14, 2023. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialPaprika-rubbed pork chops and turmeric potato salad in New York, June 14, 2023. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialTurmeric, cinnamon, cumin and cardamom for a tomato curry with crispy and creamy paneer from chef Anita Jaisinghani. Food Stylist: Simon Andrews. (David Malosh/The New York Times.)
EditorialGlenroy Burke, or “Chef Shrimpy,” at his restaurant, The Jerk Cafe, in South Yarmouth, Mass. on June 26, 2022. (Vanessa Leroy/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)
EditorialYellow onion skins, beets, blueberries, red cabbage, ground turmeric and hibiscus loose-leaf tea are used to naturally dye Easter eggs, in Providence, R.I, March 15, 2021. (Christine Chitnis/The New York Times)
EditorialA dish of mee mamak, with shrimp, egg and turmeric noodles, a popular dish on the menu at Azalina Eusope's restaurant Mahila in San Francisco on June 4, 2020. (Jim Wilson/The New York Times)
EditorialRoasted squash with turmeric-ginger chickpeas. You could swap in other roasted vegetables for the squash in this recipe by Yewande Komolafe, if that squash just feels too wintry. Food Stylist: Simon Andrews. (David Malosh/The New York Times)