EditorialOne of the dishes in the nine-course dinner at Mapu: asparagus, pine nut cream, strawberries and peas, in Lyttleton, a coastal town near Christchurch, New Zealand, December 2022. (Susan Wright/The New York Times)
EditorialChef Vincent Medina’s traditional Ohlone necklace of dogbane cordage, abalone, clamshell disc beads, blackened pine nut and Venetian glass beads, at Cafe Ohlone, on the terrace at the Phoebe A. Hearst Museum of Anthropology, University of California Berk
EditorialRoasted honey nut squash and chickpeas with hot honey in New York, Nov. 10, 2022. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialA Nowruz feast of sabzi challaw, a fragrant spinach and lamb stew with rice, and haft mewa, a nut and dried fruit compote, in New York, March 1, 2022. Food styled by Rebecca Jurkevich. (Johnny Miller/The New York Times)
EditorialA Nowruz feast of sabzi challaw, a fragrant spinach and lamb stew with rice, and haft mewa, a nut and dried fruit compote, in New York, March 1, 2022. Food styled by Rebecca Jurkevich. (Johnny Miller/The New York Times)
EditorialThe Nut Burger, which gets its texture from wild rice, served at Stuff I Eat in the Inglewood neighborhood of Los Angeles. (Miles Fortune/The New York Times)
EditorialThe Nut Burger, which gets its texture from wild rice, served at Stuff I Eat in the Inglewood neighborhood of Los Angeles. (Miles Fortune/The New York Times)
EditorialSavory mixed-nut shortbread in New York, Nov. 19, 2021. Food styled by Susan Spungen. Props styled by Sarah Smart. (Anna Williams/The New York Times)