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)
EditorialKabocha or pumpkin flower, Cucurbita pepo. Handcoloured woodblock print by Kono Bairei from Kusa Bana Hyakushu (One Hundred Varieties of Flowers), Tokyo, Yamada, 1901.
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)
EditorialKabocha ni tonbou, Dragonfly and pumpkin., Ogata, Gekko, 1859-1920, artist, [between 1890 and 1920], 1 print : woodcut, color ; 24.7 x 30.3 cm., Print shows a dragonfly above a pumpkin blossom.
EditorialKabocha ni tonbou, Dragonfly and pumpkin., Ogata, Gekko, 1859-1920, artist, [between 1890 and 1920], 1 print : woodcut, color ; 24.7 x 30.3 cm., Print shows a dragonfly above a pumpkin blossom.
EditorialKabocha ni tonbou, Dragonfly and pumpkin., Ogata, Gekko, 1859-1920, artist, [between 1890 and 1920], 1 print : woodcut, color ; 24.7 x 30.3 cm., Print shows a dragonfly above a pumpkin blossom.
EditorialKabocha ni tonbou, Dragonfly and pumpkin., Ogata, Gekko, 1859-1920, artist, [between 1890 and 1920], 1 print : woodcut, color ; 24.7 x 30.3 cm., Print shows a dragonfly above a pumpkin blossom.
EditorialKabocha or pumpkin flower, Cucurbita pepo. Handcoloured woodblock print by Kono Bairei from Kusa Bana Hyakushu (One Hundred Varieties of Flowers), Tokyo, Yamada, 1901.