Pesquisando por: ""editorias:Gastronomia"" - Fotoarena - Agência de fotojornalismo

ny300424173606 The butter service at Quality Bistro in New York, April 28, 2024. A server carts over a bucket with a half-foot mound of butter emerging from it. With a wooden spatula, they scoop out a baseball-size blob of butter, smear it onto a marble plate and top it with pimente dÕespelette, minced shallots and salt. (Brittainy Newman/The New York Times/Fotoarena)

ny300424140307 A Black Forest cake made by the chef Kudakwashe Makoni at his home in Accra, Ghana, April 27, 2024. Makoni insisted that ZimbabweÕs cows lend a distinctly rich flavor to the cakeÕs cream. (Francis Kokoroko/The New York Times/Fotoarena)

ny300424174106 Customers wait in line to enter BonBon, a candy shop that has a gained a passionate, young following on TikTok, in New York, April 27, 2024. The appeal is apparent: The bright buckets of candy range from delightfully sour and stretchy to thrillingly salty and anise-y, a world of flavors and textures. (Brittainy Newman/The New York Times/Fotoarena)

ny300424173907 Katherine Im, 26, of Washington, D.C., at BonBon, a candy shop that has a gained a passionate, young following on TikTok, in New York, April 27, 2024. With a properly tuned algorithm, TikTok can become a never-ending scroll of rhythmic recommendations from critics of varying reliability. (Brittainy Newman/The New York Times/Fotoarena)

ny300424173806 The macpatty, a beef patty sliced open and stuffed with macaroni and cheese and topped with oxtail, at Datz Deli in New York, April 27, 2024. With a properly tuned algorithm, TikTok can become a never-ending scroll of rhythmic recommendations from critics of varying reliability. (Brittainy Newman/The New York Times/Fotoarena)

ny300424180307 Pizza is cooked in electric ovens at Upside Pizza in New York, April 26, 2024. ÒA wood oven is like driving a manual Lamborghini transmission,Ó said Anthony Falco, a pizza consultant, adding, ÒAn electric oven is like a Tesla.Ó (Lisa Corson/The New York Times/Fotoarena)

ny300424180807 Pizza is cooked in electric ovens at Upside Pizza in New York, April 26, 2024. Upside Pizza, a New York chain known for its sourdough pies and fancy ingredients, recently switched from gas ovens to electric ovens. (Lisa Corson/The New York Times/Fotoarena)

ny300424180607 A pizza is placed in the wood-fired oven at Paulie GeeÕs, one of New York CityÕs most famous wood-fired pizzerias, in Greenpoint, Brooklyn, April 25, 2024. ÒThe history of pizza is wood,Ó said Anthony Falco, a consultant who has worked with clients across New York City and the world. ÒAnd the future is electric.Ó (Lisa Corson/The New York Times/Fotoarena)

ny300424180507 Paul Giannone, the owner of Paulie GeeÕs, one of New York CityÕs most famous wood-fired pizzerias, in Greenpoint, Brooklyn, April 25, 2024. ÒI certainly didnÕt want the smoke from my ovens upsetting my neighbors,Ó said Giannone, who modified his wood oven to comply with the city ordinance. ÒItÕs what I had to do.Ó (Lisa Corson/The New York Times/Fotoarena)

ny250424171207 A bagpiper outside the memorial service for seven World Central Kitchen aid workers killed in the Gaza Strip at the National Cathedral in Washington, on Thursday, April 25, 2024. The seven workers died on April 1 after they had helped unload food aid in northern Gaza and their vehicles were hit by armed Israeli drones, killing them all. (Alyssa Schukar/The New York Times/Fotoarena)

ny250424173208 Jose Andres, the founder of World Central Kitchen, returns to his seat after delivering remarks during the memorial service for seven World Central Kitchen aid workers killed in the Gaza Strip at the National Cathedral in Washington, on Thursday, April 25, 2024. The seven workers died on April 1 after they had helped unload food aid in northern Gaza and their vehicles were hit by armed Israeli drones, killing them all. (Alyssa Schukar/The New York Times/Fotoarena)

ny250424171407 Jose Andres, the founder of World Central Kitchen, delivers remarks during a memorial service for seven World Central Kitchen aid workers killed in the Gaza Strip at the National Cathedral in Washington, on Thursday, April 25, 2024. The seven workers died on April 1 after they had helped unload food aid in northern Gaza and their vehicles were hit by armed Israeli drones, killing them all. (Alyssa Schukar/The New York Times/Fotoarena)

ny250424172607 Jose Andres, the founder of World Central Kitchen, delivers remarks during a memorial service for seven World Central Kitchen aid workers killed in the Gaza Strip at the National Cathedral in Washington, on Thursday, April 25, 2024. The seven workers died on April 1 after they had helped unload food aid in northern Gaza and their vehicles hit by armed Israeli drones, killing them all. (Alyssa Schukar/The New York Times/Fotoarena)

ny250424172207 Mourners listen as Jose Andres, the founder of World Central Kitchen, delivers remarks during a memorial service for seven World Central Kitchen aid workers killed in the Gaza Strip at the National Cathedral in Washington, on Thursday, April 25, 2024. The seven workers died on April 1 after they had helped unload food aid in northern Gaza and their vehicles were hit by armed Israeli drones, killing them all. (Alyssa Schukar/The New York Times/Fotoarena)

ny250424173707 Jose Andres, the founder of World Central Kitchen, delivers remarks during a memorial service for seven World Central Kitchen aid workers killed in the Gaza Strip at the National Cathedral in Washington, on Thursday, April 25, 2024. The seven workers died on April 1 after they had helped unload food aid in northern Gaza and their vehicles were hit by armed Israeli drones, killing them all. (Alyssa Schukar/The New York Times/Fotoarena)

ny250424171807 Jose Andres, the founder of World Central Kitchen, delivers remarks during a memorial service for seven World Central Kitchen aid workers killed in the Gaza Strip at the National Cathedral in Washington, on Thursday, April 25, 2024. The seven workers died on April 1 after they had helped unload food aid in northern Gaza and their vehicles were hit by armed Israeli drones, killing them all. (Alyssa Schukar/The New York Times/Fotoarena)

ny250424172407 Jose Andres, the founder of World Central Kitchen, takes the stage during a memorial service for seven World Central Kitchen aid workers killed in the Gaza Strip at the National Cathedral in Washington, on Thursday, April 25, 2024. The seven workers died on April 1 after they had helped unload food aid in northern Gaza and their vehicles were hit by armed Israeli drones, killing them all. (Alyssa Schukar/The New York Times/Fotoarena)

ny250424172007 Jose Andres, the founder of World Central Kitchen, enters a memorial service for seven World Central Kitchen aid workers killed in the Gaza Strip at the National Cathedral in Washington, on Thursday, April 25, 2024. The seven workers died on April 1 after they had helped unload food aid in northern Gaza and their vehicles were hit by armed Israeli drones, killing them all. (Alyssa Schukar/The New York Times/Fotoarena)

ny250424171607 Mourners at World Central Kitchen?s memorial service for seven World Central Kitchen aid workers killed in the Gaza Strip at the National Cathedral in Washington, on Thursday, April 25, 2024. The seven workers died on April 1 after they had helped unload food aid in northern Gaza and their vehicles were hit by armed Israeli drones, killing them all. (Alyssa Schukar/The New York Times/Fotoarena)

ny300424145907 A variety of dishes served at Bostan in Arlington, Va., April 24, 2024. You can add BostanÕs chicken and lamb skewers to the list of great kebabs out there: juicy, hot-from-the-coals, heady with cumin. (Jennifer Chase/The New York Times/Fotoarena)

ny300424145507 Inside Crisfield in Silver Spring, Md., April 24, 2024. Open since 1945 on Georgia Avenue, Crisfield is a master class in no-frills Mid Atlantic dishes like seafood bisque, broiled fish platters and crab cakes with no filler. (Jennifer Chase/The New York Times/Fotoarena)

ny300424145706 Pupusas at Pupuseria Mam? Emilia in Rockville, Md., April 24, 2024. (Jennifer Chase/The New York Times/Fotoarena)

ny300424140007 A Black Forest cake made by Natasha Laggan in Davie, Fla., April 23, 2024. The cake, long an adopted favorite in many countries, is more popular than ever Ñ except perhaps in Germany. (Alfonso Duran/The New York Times/Fotoarena)

ny300424140106 Natasha Laggan, who runs a Trinidadian cooking account on Instagram and YouTube, makes a Black Forest cake in Davie, Fla., April 23, 2024. The traditional version layers brandy-infused chocolate spongecake with airy whipped cream and cherry ornament Ñ but Laggan long believed that the traditional liquor for the cake was rum. (Alfonso Duran/The New York Times/Fotoarena)

ny260424114006 HEADLINE: Seeking Local SeafoodCAPTION: Golden tilefish at MermaidÕs Garden, a seafood market in Brooklyn, on April 19, 2024. Seafood caught in nearby waters has long been left out of the farm-to-table movement Ñ but some people have set out to get it into stores and restaurants. CREDIT: (Karsten Moran/The New York Times/Fotoarena)

ny230424160306 Golden tilefish at MermaidÕs Garden in Prospect Heights, Brooklyn, April 19, 2024. Seafood caught in nearby waters has long been left out of the farm-to-table movement Ñ but some people have set out to get it into stores and restaurants. (Karsten Moran/The New York Times/Fotoarena)

ny230424160507 The owners Bianca Piccillo and her husband, Mark Usewicz, at MermaidÕs Garden in Prospect Heights, Brooklyn, April 19, 2024. MermaidÕs Garden gets its seafood from small-boat, domestic fisheries. (Karsten Moran/The New York Times/Fotoarena)

ny300424131507 From left: miso-chile asparagus with tofu, pan-seared asparagus with cashews and creamy asparagus pasta with peas and mint. Broiling, pan-searing and saut?ing each bring out the best in asparagus. Food styled by Simon Andrews. (Christopher Testani/The New York Times/Fotoarena)

ny300424143207 Pan-seared asparagus with cashews. This new dish from Melissa Clark aims for amped-up crunch with chopped nuts, coconut flakes and sunflower seeds added to crisp-tender pieces of asparagus. Food styled by Simon Andrews. (Christopher Testani/The New York Times/Fotoarena)

ny230424155907 Seafood on display at MermaidÕs Garden in Prospect Heights, Brooklyn, April 19, 2024. For the proprietors of MermaidÕs Garden, persuading customers to choose lesser-known species, like pompano and porgies, is a daily challenge. (Karsten Moran/The New York Times/Fotoarena)

ny230424150806 Channing Frye, a former NBA player and the owner of Chosen Family Wines, at Granville Wine Co., a vineyard and winery in Dundee, Ore., April 19, 2024. Frye wants to present many different wines, primarily from Oregon but also from other Western regions. (Celeste Noche/The New York Times/Fotoarena)

ny230424151106 Channing Frye, bottom, a former NBA player and the owner of Chosen Family Wines, tastes wines with Ayla Holstein, one of Chosen FamilyÕs winemakers, at Granville Wine Co., a vineyard and winery in Dundee, Ore., April 19, 2024. Frye says that he is involved with all aspects of blending wines for his label. (Celeste Noche/The New York Times/Fotoarena)

ny230424151007 Channing Frye, a former NBA player and the owner of Chosen Family Wines, at Granville Wine Co., a vineyard and winery in Dundee, Ore., April 19, 2024. Frye has committed his label, Chosen Family Wines, to introduce wine to communities neglected by the wine industry. (Celeste Noche/The New York Times/Fotoarena)

ny230424150707 Channing Frye, left, a former NBA player and the owner of Chosen Family Wines, walks with Ayla Holstein, one of Chosen FamilyÕs winemakers, at Granville Wine Co., a vineyard and winery in Dundee, Ore., April 19, 2024. As corporate diversity efforts fade out, Frye and his Chosen Family Wines have taken an unpretentious grass roots approach, bringing wine to communities of color. (Celeste Noche/The New York Times/Fotoarena)

ny230424150506 Channing Frye, a former NBA player and the owner of Chosen Family Wines, at Granville Wine Co., a vineyard and winery in Dundee, Ore., April 19, 2024. ÒIf you love wine, I want to relate to you,Ó said Frye. (Celeste Noche/The New York Times/Fotoarena)

ny230424132807 Matzo pizza. While matzo takes many forms during Passover, some say it is most delightful when pizza-fied. Food styled by Simon Andrews. (Christopher Testani/The New York Times/Fotoarena)

ny230424130807 Chore coats, including some jackets made from linen and Japanese denim, at BirdieÕs restaurant in Austin, Texas, April 17, 2024. At restaurants of a certain ilk, the chore coat is de rigueur. (Sarah Karlan/The New York Times/Fotoarena)

ny230424130607 Arjav Ezekiel, an owner and the beverage director of BirdieÕs restaurant, who rotates through a collection of 15 chore coats for each night of service, in Austin, Texas, April 17, 2024. At restaurants of a certain ilk, the chore coat is de rigueur. (Sarah Karlan/The New York Times/Fotoarena)

ny230424160207 A B-liner snapper poÕ boy, left, and a blackened porgy poÕ boy at PorgyÕs Seafood Market in New Orleans, April 16, 2024. Seafood caught in nearby waters has long been left out of the farm-to-table movement Ñ but some people have set out to get it into stores and restaurants. (Emily Kask/The New York Times/Fotoarena)

ny230424160006 Marcus Jacobs, left, a co-owner of PorgyÕs Seafood Market in New Orleans, helps customers at the shop on April 16, 2024. ÒPeople will try anything on a poÕ boy,Ó said Jacobs about those who may be leery of new kinds of fish. (Emily Kask/The New York Times/Fotoarena)

ny230424130507 A server wears a chore coat at the Via Carota restaurant in New York, April 16, 2024. At restaurants of a certain ilk, the chore coat is de rigueur. (Kelsey Cherry/The New York Times/Fotoarena)

2522749 O Dia Mundial do Café é celebrado em 14 de abril. A data comemorativa chama a atenção para a importância do comércio justo e da sustentabilidade na produção cafeeira. O café é a segunda bebida mais consumida no mundo, perdendo apenas para a água. O consumo moderado oferece diversos benefícios a saúde e ao bem estar. No Brasil, esse grão é um produto de grande relevância econômica e é um dos principais itens da pauta de exportação do país. Além disso, de acordo com a Associação Brasileira da Indústria de Café (ABIC), o Brasil é o segundo maior consumidor de café do planeta. Caxias do Sul, RS, neste domingo (14).

2522748 O Dia Mundial do Café é celebrado em 14 de abril. A data comemorativa chama a atenção para a importância do comércio justo e da sustentabilidade na produção cafeeira. O café é a segunda bebida mais consumida no mundo, perdendo apenas para a água. O consumo moderado oferece diversos benefícios a saúde e ao bem estar. No Brasil, esse grão é um produto de grande relevância econômica e é um dos principais itens da pauta de exportação do país. Além disso, de acordo com a Associação Brasileira da Indústria de Café (ABIC), o Brasil é o segundo maior consumidor de café do planeta. Caxias do Sul, RS, neste domingo (14).

2522747 O Dia Mundial do Café é celebrado em 14 de abril. A data comemorativa chama a atenção para a importância do comércio justo e da sustentabilidade na produção cafeeira. O café é a segunda bebida mais consumida no mundo, perdendo apenas para a água. O consumo moderado oferece diversos benefícios a saúde e ao bem estar. No Brasil, esse grão é um produto de grande relevância econômica e é um dos principais itens da pauta de exportação do país. Além disso, de acordo com a Associação Brasileira da Indústria de Café (ABIC), o Brasil é o segundo maior consumidor de café do planeta. Caxias do Sul, RS, neste domingo (14).

2522746 O Dia Mundial do Café é celebrado em 14 de abril. A data comemorativa chama a atenção para a importância do comércio justo e da sustentabilidade na produção cafeeira. O café é a segunda bebida mais consumida no mundo, perdendo apenas para a água. O consumo moderado oferece diversos benefícios a saúde e ao bem estar. No Brasil, esse grão é um produto de grande relevância econômica e é um dos principais itens da pauta de exportação do país. Além disso, de acordo com a Associação Brasileira da Indústria de Café (ABIC), o Brasil é o segundo maior consumidor de café do planeta. Caxias do Sul, RS, neste domingo (14).

2522745 O Dia Mundial do Café é celebrado em 14 de abril. A data comemorativa chama a atenção para a importância do comércio justo e da sustentabilidade na produção cafeeira. O café é a segunda bebida mais consumida no mundo, perdendo apenas para a água. O consumo moderado oferece diversos benefícios a saúde e ao bem estar. No Brasil, esse grão é um produto de grande relevância econômica e é um dos principais itens da pauta de exportação do país. Além disso, de acordo com a Associação Brasileira da Indústria de Café (ABIC), o Brasil é o segundo maior consumidor de café do planeta. Caxias do Sul, RS, neste domingo (14).

2522744 O Dia Mundial do Café é celebrado em 14 de abril. A data comemorativa chama a atenção para a importância do comércio justo e da sustentabilidade na produção cafeeira. O café é a segunda bebida mais consumida no mundo, perdendo apenas para a água. O consumo moderado oferece diversos benefícios a saúde e ao bem estar. No Brasil, esse grão é um produto de grande relevância econômica e é um dos principais itens da pauta de exportação do país. Além disso, de acordo com a Associação Brasileira da Indústria de Café (ABIC), o Brasil é o segundo maior consumidor de café do planeta. Caxias do Sul, RS, neste domingo (14).

2522743 O Dia Mundial do Café é celebrado em 14 de abril. A data comemorativa chama a atenção para a importância do comércio justo e da sustentabilidade na produção cafeeira. O café é a segunda bebida mais consumida no mundo, perdendo apenas para a água. O consumo moderado oferece diversos benefícios a saúde e ao bem estar. No Brasil, esse grão é um produto de grande relevância econômica e é um dos principais itens da pauta de exportação do país. Além disso, de acordo com a Associação Brasileira da Indústria de Café (ABIC), o Brasil é o segundo maior consumidor de café do planeta. Caxias do Sul, RS, neste domingo (14).

2522742 O Dia Mundial do Café é celebrado em 14 de abril. A data comemorativa chama a atenção para a importância do comércio justo e da sustentabilidade na produção cafeeira. O café é a segunda bebida mais consumida no mundo, perdendo apenas para a água. O consumo moderado oferece diversos benefícios a saúde e ao bem estar. No Brasil, esse grão é um produto de grande relevância econômica e é um dos principais itens da pauta de exportação do país. Além disso, de acordo com a Associação Brasileira da Indústria de Café (ABIC), o Brasil é o segundo maior consumidor de café do planeta. Caxias do Sul, RS, neste domingo (14).

2522741 O Dia Mundial do Café é celebrado em 14 de abril. A data comemorativa chama a atenção para a importância do comércio justo e da sustentabilidade na produção cafeeira. O café é a segunda bebida mais consumida no mundo, perdendo apenas para a água. O consumo moderado oferece diversos benefícios a saúde e ao bem estar. No Brasil, esse grão é um produto de grande relevância econômica e é um dos principais itens da pauta de exportação do país. Além disso, de acordo com a Associação Brasileira da Indústria de Café (ABIC), o Brasil é o segundo maior consumidor de café do planeta. Caxias do Sul, RS, neste domingo (14).

2522740 O Dia Mundial do Café é celebrado em 14 de abril. A data comemorativa chama a atenção para a importância do comércio justo e da sustentabilidade na produção cafeeira. O café é a segunda bebida mais consumida no mundo, perdendo apenas para a água. O consumo moderado oferece diversos benefícios a saúde e ao bem estar. No Brasil, esse grão é um produto de grande relevância econômica e é um dos principais itens da pauta de exportação do país. Além disso, de acordo com a Associação Brasileira da Indústria de Café (ABIC), o Brasil é o segundo maior consumidor de café do planeta. Caxias do Sul, RS, neste domingo (14).

2522739 O Dia Mundial do Café é celebrado em 14 de abril. A data comemorativa chama a atenção para a importância do comércio justo e da sustentabilidade na produção cafeeira. O café é a segunda bebida mais consumida no mundo, perdendo apenas para a água. O consumo moderado oferece diversos benefícios a saúde e ao bem estar. No Brasil, esse grão é um produto de grande relevância econômica e é um dos principais itens da pauta de exportação do país. Além disso, de acordo com a Associação Brasileira da Indústria de Café (ABIC), o Brasil é o segundo maior consumidor de café do planeta. Caxias do Sul, RS, neste domingo (14).

2522738 O Dia Mundial do Café é celebrado em 14 de abril. A data comemorativa chama a atenção para a importância do comércio justo e da sustentabilidade na produção cafeeira. O café é a segunda bebida mais consumida no mundo, perdendo apenas para a água. O consumo moderado oferece diversos benefícios a saúde e ao bem estar. No Brasil, esse grão é um produto de grande relevância econômica e é um dos principais itens da pauta de exportação do país. Além disso, de acordo com a Associação Brasileira da Indústria de Café (ABIC), o Brasil é o segundo maior consumidor de café do planeta. Caxias do Sul, RS, neste domingo (14).

2522737 O Dia Mundial do Café é celebrado em 14 de abril. A data comemorativa chama a atenção para a importância do comércio justo e da sustentabilidade na produção cafeeira. O café é a segunda bebida mais consumida no mundo, perdendo apenas para a água. O consumo moderado oferece diversos benefícios a saúde e ao bem estar. No Brasil, esse grão é um produto de grande relevância econômica e é um dos principais itens da pauta de exportação do país. Além disso, de acordo com a Associação Brasileira da Indústria de Café (ABIC), o Brasil é o segundo maior consumidor de café do planeta. Caxias do Sul, RS, neste domingo (14).

2522736 O Dia Mundial do Café é celebrado em 14 de abril. A data comemorativa chama a atenção para a importância do comércio justo e da sustentabilidade na produção cafeeira. O café é a segunda bebida mais consumida no mundo, perdendo apenas para a água. O consumo moderado oferece diversos benefícios a saúde e ao bem estar. No Brasil, esse grão é um produto de grande relevância econômica e é um dos principais itens da pauta de exportação do país. Além disso, de acordo com a Associação Brasileira da Indústria de Café (ABIC), o Brasil é o segundo maior consumidor de café do planeta. Caxias do Sul, RS, neste domingo (14).

ny300424125507 Joe and Lauren Grimm, the owners of Grimm Artisanal Ales who started a sister winery, Physica Wines, inspect their final product at their company in the Brooklyn borough of New York, April 12, 2024. In an effort to reach an increasingly diverse customer base, brewers are turning over some of their equipment to producing wine. (Yuvraj Khanna/The New York Times/Fotoarena)

ny160424140606 A sampler is served in a partitioned wood box at Ming Seafood Restaurant in Quincy, Mass., April 10, 2024. Ming Seafood Restaurant does the basics well ? juicy shumai, beef ho fun noodles with the requisite char, but then there?s a section called ?fusion dim sum,? and here?s where things get interesting. (Linda Campos/The New York Times/Fotoarena)

ny300424125607 Josh Elliott, the founder of Fruitblood, a winery inside the Urban Artifact brewery, in Cincinnati, April 10, 2024. In an effort to reach an increasingly diverse customer base, brewers are turning over some of their equipment to producing wine. (Madeleine Hordinski/The New York Times/Fotoarena)

ny160424140407 A tray of food at Bánh Mì Ba L? in Boston, April 9, 2024. At Bánh Mì Ba L?, the sheer quantity of Vietnamese groceries, pastries, dessert drinks, noodle salads and hot prepared foods is an overwhelming sight. (Linda Campos/The New York Times/Fotoarena)

ny210424192907 Older packaging for Manischewitz products is displayed at the company?s headquarters in Bayonne, N.J., on April 9, 2024. A new brand identity for Manischewitz leans heavily on a shade of orange inspired by its matzo ball soup. (Brian Fraser/The New York Times/Fotoarena)

ny190424170707 Older packaging for Manischewitz products is displayed at the companyÕs headquarters in Bayonne, N.J., on April 9, 2024. A new brand identity for Manischewitz leans heavily on a shade of orange inspired by its matzo ball soup. (Brian Fraser/The New York Times/Fotoarena)

ny210424193306 A bowl of matzo ball soup in the Manischewitz test kitchen in Bayonne, N.J. on April 9, 2024. A new brand identity for Manischewitz leans heavily on a shade of orange inspired by its matzo ball soup. (Brian Fraser/The New York Times/Fotoarena)

ny190424170007 A bowl of matzo ball soup in the Manischewitz test kitchen in Bayonne, N.J. on April 9, 2024. A new brand identity for Manischewitz leans heavily on a shade of orange inspired by its matzo ball soup. (Brian Fraser/The New York Times/Fotoarena)

ny260424112607 HEADLINE: Manischewitz MakeoverCAPTION: A bowl of matzo ball soup in the Manischewitz test kitchen in Bayonne, N.J. on April 9, 2024. A new brand identity for Manischewitz leans heavily on a shade of orange inspired by its matzo ball soup. The 136-year-old Jewish pantry staple is revamping its brand and its packaging as it targets a new generation of hosts: millennials. CREDIT: (Brian Fraser/The New York Times/Fotoarena)

ny210424192207 A bowl of matzo ball soup in the Manischewitz test kitchen in Bayonne, N.J. on April 9, 2024. A new brand identity for Manischewitz leans heavily on a shade of orange inspired by its matzo ball soup. (Brian Fraser/The New York Times/Fotoarena)

ny190424165607 A bowl of matzo ball soup in the Manischewitz test kitchen in Bayonne, N.J. on April 9, 2024. A new brand identity for Manischewitz leans heavily on a shade of orange inspired by its matzo ball soup. (Brian Fraser/The New York Times/Fotoarena)

ny210424192507 A bowl of matzo ball soup is served in the Manischewitz test kitchen in Bayonne, N.J. on April 9, 2024. A new brand identity for Manischewitz leans heavily on a shade of orange inspired by its matzo ball soup. (Brian Fraser/The New York Times/Fotoarena)

ny190424171006 A bowl of matzo ball soup is served in the Manischewitz test kitchen in Bayonne, N.J. on April 9, 2024. A new brand identity for Manischewitz leans heavily on a shade of orange inspired by its matzo ball soup. (Brian Fraser/The New York Times/Fotoarena)

ny160424125207 Shrimp and asparagus stir-fry. Placing frozen shrimp under running water, then rubbing them with salt, helps keep them snappy. Food styled by Spencer Richards. (Kerri Brewer/The New York Times/Fotoarena)

ny210424191706 A package of Manischewitz matzo ball soup mix in Bayonne, N.J., on April 9, 2024. New packaging includes a custom typeface with Hebrew-inspired details, phonetic spellings and doodled characters that are meant to evoke illustrations from The New Yorker. (Brian Fraser/The New York Times/Fotoarena)

ny190424170307 A package of Manischewitz matzo ball soup mix in Bayonne, N.J., on April 9, 2024. New packaging includes a custom typeface with Hebrew-inspired details, phonetic spellings and doodled characters that are meant to evoke illustrations from The New Yorker. (Brian Fraser/The New York Times/Fotoarena)

ny160424125406 Frozen shrimp are thawed for a shrimp and asparagus stir-fry. Make sure to move the shrimp around as you shower them with cold water, to help them lose their rock-hard iciness. Food styled by Spencer Richards. (Kerri Brewer/The New York Times/Fotoarena)

ny230424155806 Creamy fish with mushrooms and bacon. You can use any mild, white-fleshed fish you like in this recipe, finished with bacon, tomatoes and mushrooms. Food styled by Spencer Richards. (Kerri Brewer/The New York Times/Fotoarena)

ny160424140807 A variety of dishes served at Belle Isle Seafood in Winthrop, Mass., April 8, 2024. Belle Isle Seafood ? essentially a waterfront warehouse with views of arriving flights at Logan International Airport ? has clearly battered and deep-fried many tons of haddock, scallops and onion rings. (Linda Campos/The New York Times/Fotoarena)

ny160424141007 A monkfish dish served at the Eaves in Somerville, Mass., April 7, 2024. In less than a year since opening, the Eaves has demonstrated how Vietnamese cooking in America can evolve beyond the realm of ph? and bún bò hu?. (Linda Campos/The New York Times/Fotoarena)

ny160424181506 George Motz speaks to patrons sitting at a a wraparound counter as he makes burgers at his restaurant Hamburger America in New York in April 2024. At Hamburger America, George Motz gives the mechanics of burger-making an exaggerated, heroic scale. (Colin Clark/The New York Times/Fotoarena)

ny160424182106 George Motz speaks to patrons sitting at a a wraparound counter as he makes burgers at his restaurant Hamburger America in New York in April 2024. At Hamburger America, George Motz gives the mechanics of burger-making an exaggerated, heroic scale. (Colin Clark/The New York Times/Fotoarena)

ny160424181806 Patrons dine at Hamburger America in New York in April 2024. The restaurant is part fast-food spot, part shrine to roadside America. (Colin Clark/The New York Times/Fotoarena)

ny160424181607 Patrons sitting at a a wraparound counter watch as George Motz makes burgers at his restaurant Hamburger America in New York in April 2024. At Hamburger America, George Motz gives the mechanics of burger-making an exaggerated, heroic scale. (Colin Clark/The New York Times/Fotoarena)

ny160424182307 Egg and tuna salads are served on a platter at Hamburger America in New York in April 2024. At Hamburger America, George Motz gives the mechanics of burger-making an exaggerated, heroic scale. (Colin Clark/The New York Times/Fotoarena)

ny160424181206 A fried-onion burger at Hamburger America in New York in April 2024. Hamburger America serves fried-onion burgers, which are to El Reno, Okla., what baguettes are to Paris. (Colin Clark/The New York Times/Fotoarena)

ny160424182007 Key lime pie at Hamburger America in New York in April 2024. Like the rest of the menu, the dessert list is short. (Colin Clark/The New York Times/Fotoarena)

ny160424182406 A sandwich of warm ham under melted Swiss at Hamburger America in New York in April 2024. At Hamburger America, George Motz gives the mechanics of burger-making an exaggerated, heroic scale. (Colin Clark/The New York Times/Fotoarena)

ny160424181306 The Chester at Hamburger America in New York in April 2024. The Chester is not on the menu and must be ordered by name. (Colin Clark/The New York Times/Fotoarena)

ny230424133007 Hudson Greenstein prepares a pizza at his pop-up, Yalla Matzah Pizza, at NickÕs Pizza & Ice Cream in Armonk, N.Y., April 6, 2024. While matzo takes many forms during Passover, some say it is most delightful when pizza-fied. (Doug Schneider/The New York Times/Fotoarena)

ny090424130506 Aja Kennebrew at Uncle JohnÕs Bar-B-Que in Homewood, Ill., April 4, 2024. South Side Chicago barbecue is a singular style of smoking meats, brought north during the Great Migration by Black pitmasters from the Mississippi Delta. (Lucy Hewett/The New York Times/Fotoarena)

ny090424130407 Ramen at Akahoshi Ramen in the Logan Square neighborhood of Chicago, April 3, 2024. Akahoshi Ramen might be the countryÕs highest-profile restaurant whose chef earned his bona fides on Reddit. (Lucy Hewett/The New York Times/Fotoarena)

ny230424123807 Piloncillo chocolate chip cookie. Rich piloncillo, used in place of brown sugar, adds unparalleled depth to baked goods and even savory dishes. Food styled by Samantha Seneviratne. (Kelly Marshall/The New York Times/Fotoarena)

ny160424131707 Chocolate-hazelnut Schaum torte. This torte is run through with bitter chocolate and roasted hazelnuts. Food styled by Samantha Seneviratne. (Kelly Marshall/The New York Times/Fotoarena)

ny280424174607 Queso fundido is a staple at many Mexican and Tex-Mex restaurants, but it has deeper roots as an essential appetizer during carne asadas. Food Stylist: Samantha Seneviratne. (Kelly Marshall/The New York Times/Fotoarena)

ny290424111707 Queso fundido is a staple at many Mexican and Tex-Mex restaurants, but it has deeper roots as an essential appetizer during carne asadas. Food Stylist: Samantha Seneviratne. (Kelly Marshall/The New York Times/Fotoarena)

ny160424132007 Brisket. Wine, onion, carrots and herbs infuse this brisket with flavor. Food styled by Samantha Seneviratne. (Kelly Marshall/The New York Times/Fotoarena)

ny160424131807 Whitefish salad. Joan Nathan, a doyenne of Jewish American cuisine, has long treasured Passover and witnessed its evolution through food. Food styled by Samantha Seneviratne. (Kelly Marshall/The New York Times/Fotoarena)

ny300424142706 Creamy, spicy tomato beans and greens. Take two cans of white beans, some tomato paste, sun-dried tomatoes and cream, and youÕve got this brilliant quick recipe from Alexa Weibel. Food styled by Samantha Seneviratne. (Kelly Marshall/The New York Times/Fotoarena)

ny250424133607 Emma Anne Hallman, right, the nutrition director for the Haleyville School District, talks with Christy McCombs, the lunchroom manager, at Haleyville High School in Haleyville, Ala., April 1, 2024. Many are applauding proposed federal regulations limiting salt and sugar levels in school lunches, but food companies say the new rules could lead to increased costs and waste. (Audra Melton/The New York Times/Fotoarena)

ny250424132707 A student carries his tray in the lunch line at Haleyville High School, in Haleyville, Ala., April 1, 2024. Many are applauding proposed federal regulations limiting salt and sugar levels in school lunches, but food companies say the new rules could lead to increased costs and waste. (Audra Melton/The New York Times/Fotoarena)

ny250424132507 A lunchroom employee pulls a tray of pasta bowls from a rack in the cafeteria at Haleyville High School in Haleyville, Ala., April 1, 2024. Many are applauding proposed federal regulations limiting salt and sugar levels in school lunches, but food companies say the new rules could lead to increased costs and waste. (Audra Melton/The New York Times/Fotoarena)

ny250424132807 Students make their selections as they go through the lunch line in the cafeteria at Haleyville High School in Haleyville, Ala., April 1, 2024. Many are applauding proposed federal regulations limiting salt and sugar levels in school lunches, but food companies say the new rules could lead to increased costs and waste. (Audra Melton/The New York Times/Fotoarena)

ny240424114508 A student eats lunch at an elementary school in Haleyville, Ala., April 1, 2024. The Agriculture Department finalized a new rule to bring school meals more in line with federal dietary standards. (Audra Melton/The New York Times/Fotoarena)

ny260424115908 HEADLINE: Lunchtime Debate Weighed in Sodium and SugarCAPTION: Students are served lunch at Haleyville Elementary School in Haleyville, Ala., on April 1, 2024. New federal regulations would reduce allowable sodium levels and introduce new sugar restrictions for foods served in school cafeterias. A debate has raged, with many parents and nutritionists applauding efforts to make lunches more nutritious while some school lunch administrators fret that the results will be less tasty to students, reducing consumption and increasing waste. CREDIT: (Audra Melton/The New York Times/Fotoarena)