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A variety of tofu in New York, March 23, 2023. Tofu’s porous texture, neutral character and wide range of styles make it a kind of culinary chameleon. Food styled by Maggie Ruggiero. (Bobbi Lin, The New York Times)
Laurie Rozakis is photographed via Zoom on a laptop computer in New York on March 15, 2023. As online connections have withered and frenzy has returned to the day to day, many people say their social lives remain stunted. (Gili Benita/The New York Times)