Linda Xiao for The New York Times. Food Stylist: Judy Kim.

Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne. Prop Stylist: Megan Hedgpeth.

Julia Gartland for The New York Times. Food Stylist: Yossy Arefi.

Christopher Testani for The New York Times. Food Stylist: Anna Billingskog.

This citrus-based shrub, in which lemon and grapefruit peels are muddled with sugar, black peppercorns, thyme, cloves and bay leaves before being combined with citrus juice, acts as a lightly spiced ...

Armando Rafael for The New York Times. Food Stylist: Monica Pierini.

I’m dreaming of Sicily: the land, the sea, the food, the history. The olive trees, the grapevines, the wheat fields. The wild fennel and artichokes. The market stalls piled high with just-picked ...

Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.

Sometimes you just want a big bowl of pasta with butter and Parmesan. Starchy, silky and salty, it’s always good — and practically foolproof. To make it a little more grown up, just take it one step ...

Keeping mixture at a steady simmer, return meat and accumulated juices to pan. Cook, turning two or three times, until meat is done to your liking (125 degrees internal temperature for medium-rare).

Christopher Testani for The New York Times. Food Stylist: Barrett Washburne.

Nico Schinco for The New York Times. Food Stylist: Barrett Washburne.