EditorialJackie Cuscuna, who founded Ample Hills Creamery with her husband, Brian Smith, holds a cone topped with Creamsicle- and Cap’n Crunch-flavored ice creams in Brooklyn, June 6, 2023. (Lanna Apisukh/ The New York Times)
EditorialJackie Cuscuna, who founded Ample Hills Creamery with her husband, Brian Smith, holds a cone topped with Creamsicle- and Cap’n Crunch-flavored ice creams in Brooklyn, June 6, 2023. (Lanna Apisukh/ The New York Times)
EditorialA Christmas tree lit with LED lights at the Christkindlesmarkt in Nuremberg, Germany, where officials went ahead with the festivities despite an electricity crunch brought on by Russia’s attack on Ukraine, Dec. 21, 2022. (Laetitia Vancon/The New York Times)
EditorialRapini Agnolotti and Stracci with Rabbit at Ci Siamo, in Manhattan’s Chelsea neighborhood, Feb. 9, 2022, where the dishes “tick every box you’d see on a “Top Chef” judge’s score sheet — contrast, crunch, salt, spice, a splash of acid,” writes Pete Wells. (Daniel Krieger/The New York Times)
EditorialBeet salad with coriander-yogurt dressing, in New York, Oct. 27, 2022. Food styled by Cyd Raftus McDowell. Props styled by Paige Hicks. (Armando Rafael/The New York Times)
EditorialA fried sage salsa verde drizzled over slices of roast turkey breast adds an aromatic herbal perk to a traditional Thanksgiving plate, in New York, Nov. 2, 2021. (Christopher Simpson/The New York Times)
EditorialGanesh Moorthy, chief executive of Microchip Technology, holds an example of his company?s product at headquarters in Chandler, Ariz., Nov. 2, 2021. (Tom?s Karmelo Amaya/The New York Times)
EditorialPine nuts or slivered almonds add crunch to spiced eggplant and tomatoes with runny eggs, in New York, Sept. 1, 2021. Food Stylist: Simon Andrews. (Christopher Simpson/The New York Times)
EditorialA slightly sweet, slightly spicy topping of pine nuts and almonds adds the kind of crunch and flavor you’d expect from bacon bits. Food Stylist: Simon Andrews. (David Malosh/The New York Times)
EditorialSlabs of steel leave the casting machine and are cut to length at ArcelorMittal’s steel plant in Zelzate, Belgium, on March 5, 2021. (Kevin Faingnaert/The New York Times)
EditorialSlabs of steel leave the casting machine and are cut to length at ArcelorMittal’s steel plant in Zelzate, Belgium, on March 5, 2021. (Kevin Faingnaert/The New York Times)
EditorialFrom the brown sugar shortbread to the tender praline center, the rich crunch of toasted pecans runs through these pecan pie sandwich cookies, in New York, Nov. 6, 2020. (Johnny Miller/The New York Times)
EditorialSnap peas are soaked in an ice bath to retain their crunch, in New York, June 9, 2020. Food styled by Maggie Ruggiero. (David Malosh/The New York Times)
EditorialChris Looney, a Washington State entomologist, displays a dead Asian giant hornet on his jacket in Blaine, Wash., April 23, 2020. (Ruth Fremson/The New York Times)
EditorialChris Looney, a Washington State entomologist, displays a dead Asian giant hornet on his jacket in Blaine, Wash., April 23, 2020. (Ruth Fremson/The New York Times)