EditorialThe chef Iliana Regan fills thin slices of turnip with lobster roe, herbs, lobster and egg yolk for one of the dishes on the fall tasting menu at Elizabeth, the restaurant she opened in 2012, in Chicago, Nov. 22, 2019. (Sara Stathas/The New York Times)
EditorialYolk-of-egg stenomesson, Stenomesson vitellinum. Handcoloured copperplate engraving by G. Barclay after Miss Sarah Drake from John Lindley and Robert Sweet's Ornamental Flower Garden and Shrubbery, G. Willis, London, 1854.
EditorialYolk-of-egg stenomesson, Stenomesson vitellinum. Handcoloured copperplate engraving by G. Barclay after Miss Sarah Drake from John Lindley and Robert Sweet's Ornamental Flower Garden and Shrubbery, G. Willis, London, 1854.