EditorialSquash is prepared for a dish of roasted 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)
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)
EditorialFrom left: Ben Schneider, Sohui Kim and St. John Frizell, who have teamed up to bring Gage & Tollner, one of the most storied restaurants in New York food history, back to its former glory, at the renovated space in Brooklyn, Feb. 24, 2020. (Jeenah Moon/The New York Times)