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)
EditorialAlexis Nikole Nelson, known as the Black Forager to her 1.7 million TikTok followers, picks wild berries in Columbus, Ga., July 13, 2021. (Adraint Bereal/The New York Times)
EditorialSpiced salmon, served with a light vegetable stew and a simple arugula salad, April 19, 2021. (David Malosh/The New York Times; Food Stylist: Simon Andrews)