EditorialLeftover quinoa mixed with arugula, hummus and cucumber and Greek yogurt with slivered almonds or walnuts and berries in New York, April 18, 2023. (Bobbi Lin/The New York Times)
EditorialChris Collins, a seasonal worker during cranberry harvesting at Rezin Berries in Wisconsin Rapids, Wis., Oct. 12, 2022. (Ross Mantle/The New York Times)
EditorialA Nutella and almonds churro with vanilla ice cream, berries, peanuts and a Maria cookie at Santo Dulce in Doral, Fla., Jan. 26, 2022. (Scott McIntyre/The New York Times)
EditorialChef Kia Damon, who said that if she could only cook one more thing, it would be duck confit perfumed with orange peel, star anise and juniper berries over two to three days, in New York, June 16, 2019. (Wayne Lawrence/The New York Times)
EditorialChef Kia Damon, who said that if she could only cook one more thing, it would be duck confit perfumed with orange peel, star anise and juniper berries over two to three days, in New York, June 16, 2019. (Wayne Lawrence/The New York Times)
EditorialLadyfingers or even sponge cake or poundcake for the classic trifle with berries in New York on Dec. 4, 2020. Food Stylist: Simon Andrews. (Christopher Simpson/The New York Times)