EditorialBeet salad with goat cheese toasts, right, with a hearty kale, squash and bean soup, in New York, Sept. 23, 2022. Food styled by Barrett Washburne. (David Malosh/The New York Times)
EditorialClockwise from left, chicken Caesar salad, ribs, onion rings and chicken-fried steak with yellow and green squash, served at the Gristmill River Restaurant & Bar in Gruene?, Texas, Aug. 27, 2022. (Eli Durst/The New York Times)
EditorialA “three sisters” garden planted by Native students on the campus of Syracuse University, in Syracuse, N.Y., on Aug 24, 2022. (Tahila Mintz/The New York Times)
EditorialA summer squash scampi, a new recipe from Ali Slagle, which means it’s bathed in the garlicky butter-lemon sauce best known for its role in Italian American shrimp scampi. (Armando Rafael/ The New York Times)
EditorialKatianna Hong cooks hobak, a sweet Korean squash, in chicken fat for her matzo ball soup, at Yangban Society, her restaurant in Los Angeles, June 12, 2022. (Lauren Justice/The New York Times)
EditorialBrian Landeros, the sous-chef at Angry Egret, finishes a squash blossom and asparagus quesadilla at Angry Egret Dinette in Los Angeles, June 17, 2022. (Cody James/The New York Times)
EditorialClare de Boer salts a kombucha squash at Stissing House, her new restaurant inside what was once one of the oldest continuously operating inns in the United States, in Pine Plains, N.Y., Feb. 25, 2022. (Lauren Lancaster/The New York Times)
EditorialEXCLUSIVE: *NO WEB UNTIL 130PM EST 16TH JAN* Britney Spears is seen in public for the first time since the bitter feud with her sister erupted.
EditorialFive-spice butternut squash in cheesy custard in New York on Nov. 17, 2021. Food Stylist: Simon Andrews. (Christopher Simpson/The New York Times)
EditorialMargie Gilles plates her rack of lamb, roasted acorn squash and rice pilaf that she prepared on a portable induction cooktop and air fryer in the cabin of her truck, in Houston, Dec. 12, 2021. (Annie Mulligan/The New York Times)
EditorialSimmered kabocha squash with scallions, a recipe adapted from the blogger and cookbook author Cynthia Chen McTernan that calls for stir-frying and then quickly braising the mixture in broth, in New York, Oct. 28, 2018. (Andrew Scrivani/The New York Times)
EditorialFrench onion stuffing in New York, Oct. 12, 2021. Food styled by Maggie Ruggiero. Props styled by Paige Hicks. (Marcus Nilsson/The New York Times)
EditorialFrench onion stuffing in New York, Oct. 12, 2021. Food styled by Maggie Ruggiero. Props styled by Paige Hicks. (Marcus Nilsson/The New York Times)
EditorialA plate of squash pudding bars created by the Indigenous chef Kristina Stanley, in Appleton, Wis., Oct. 1, 2021. (Sara Stathas/The New York Times)
EditorialVarious Vegetables, including cauliflower, potatoes, squash and turnip. Album Vilmorin. [68 Coloured plates of vegetables and flowers, printed by E. Champin and Mlle. Coutance.]. Paris, [1850]. Source: N.Tab.2004/k. plate 9.