EditorialBrown sugar and freshly grated orange zest is used as filling for orange rolls in New York, Feb. 7, 2023. Food styled by Rebecca Jurkevich. (Linda Xiao/The New York Times)
EditorialSome of the ingredients for pork-cabbage casserole: Savoy cabbage, onion, garlic, lemon, long-grain rice, scalliions, and a blend of fresh herbs, in New York, Feb. 1, 2023. (Armando Rafael/The New York Times)
EditorialA version of kouign-amann (Breton for “butter cake”), a yeast-risen pastry with soft layers, deep buttery flavor and a chewy, caramelized top, in a large round skillet, in New York, Jan. 19, 2023. Food Stylist: Yossy Arefi. Prop Stylist: Paige Hicks. (Kelly Marshall/The New York Times)
EditorialSpiced crème caramel in New York, Sept. 7, 2022. Food styled by César Ramón Pérez Medero. Props styled by Melina Kemph. (Kelly Marshall/The New York Times)
EditorialPineapple is caramelized for a pineapple-ginger crumb cake in New York, Feb. 10, 2022. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialCoconut-lemongrass tapioca with caramelized citrus, in New York, Dec. 2, 2021. Food styled by Roscoe Betsill. Props styled by Getteline Rene. (Kelly Marshall/The New York Times)
EditorialA whole roasted chicken, which when done on sheet pan develops gloriously crispy skin thanks to the increased flow of hot air around the low sides of the pan, with caramelized cabbage, in New York, Dec. 16, 2021. (Christopher Testani/The New York Times)
EditorialA whole roasted chicken, which when done on sheet pan develops gloriously crispy skin thanks to the increased flow of hot air around the low sides of the pan, with caramelized cabbage, in New York, Dec. 16, 2021. (Christopher Testani/The New York Times)
EditorialBouncy pearl tapioca is served with a lemongrass broth and caramelized citrus slices, in New York, Dec. 2, 2021. Food styled by Roscoe Betsill. Props styled by Getteline Rene. (Kelly Marshall/The New York Times)
EditorialFrench onion stuffing in New York, Oct. 12, 2021. Food styled by Simon Andrews. Props styled by Christina Lane. (Christopher Testani/The New York Times)
EditorialCarrots are halved lengthwise, then tossed with oil and roasted until caramelized in spots in New York on Sept. 15, 2021. Food Stylist: Barrett Washburne. Prop Stylist: Paige Hicks. (Kelly Marshall/The New York Times)
EditorialSheet-pan sausages with caramelized shallots and apples, a satisfying sweet and savory meal that can be prepared in under an hour, in New York, Nov. 18, 2020. Food styled by Simon Andrews. (Christopher Testani/The New York Times)
EditorialDark brown sugar that’s been caramelized in butter and rounded out with vanilla for butterscotch pudding in New York, Jan. 8, 2021. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialA maple glaze spiked with fermented chiles pools around caramelized Brussels sprouts and Chinese sausage at Silver Apricot, where Simone Tong is the chef, in Manhattan’s Greewich Village, Nov. 6, 2020. (Emon Hassan/The New York Times)
EditorialSheet-pan chicken with jammy tomatoes and pancetta, in New York, April 8, 2020. Food styled by Julia Gartland. (Julia Gartland/The New York Times)
EditorialOlive oil-roasted chicken with caramelized carrots, in New York, Feb. 18, 2019. Prop Stylist: Kalen Kaminski. (Michael Graydon & Nikole Herriott/The New York Times)
EditorialAlison Roman's caramelized shallot pasta, in New York, Jan. 7, 2020. Prop Stylist: Kalen Kaminski. (Michael Graydon & Nikole Herriott/The New York Times)