EditorialCarrot salad with cumin and coriander, left, and lamb shanks with apricots and chickpeas, in New York, Oct. 22, 2021. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialHanif Sadr, a chef in Berkeley, Calif., picks wild plums to make a sour plum molasses in an East Bay forest, July 9, 2020. (Celeste Noche/The New York Times)