EditorialEgusi, made of stewed leafy greens and mushrooms bathed in a nutty, creamy sauce of ground egusi seeds, in New York, June 2023. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks. (Kelly Marshall/The New York Times)
EditorialEgusi, made of stewed leafy greens and mushrooms bathed in a nutty, creamy sauce of ground egusi seeds, in New York, June 2023. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks. (Kelly Marshall/The New York Times)
EditorialBuckwheat blueberry waffles in New York, April 6, 2023. Food styled by Roscoe Betsill. Props styled by Paige Hicks. (Kelly Marshall/The New York Times)
EditorialBuckwheat blueberry waffles in New York, April 6, 2023. Food styled by Roscoe Betsill. Props styled by Paige Hicks. (Kelly Marshall/The New York Times)
EditorialFish almondine, a nutty variation on a French classic, sole meuniere, in New York, Feb. 16, 2023. Food Stylist: Barrett Washburne. (Julia Gartland/The New York Times)
EditorialVegetable Maafé in New York, Oct. 14, 2022. Food styled by Simon Andrews. Props styled by Paige Hicks. (Christopher Simpson/The New York Times)
EditorialFreshly made balls of Animal Farm Creamery butter, which have a velvety texture, a slightly nutty, milky flavor, and a retail price of $60 per pound, at Rolling Bale Farm in Shoreham, Vt., May 18, 2022. (Hilary Swift/The New York Times)
EditorialAn odor wheel, which helps people find the right terms ? like nutty, eucalyptus, hot electric or tingle ? to categorize smells. (Caroline Yang/The New York Times)
EditorialAn odor wheel, which helps people find the right terms ? like nutty, eucalyptus, hot electric or tingle ? to categorize smells. (Caroline Yang/The New York Times)
EditorialPine nuts are browned in butter, adding even more nutty flavor, for a potato, Swiss chard and sumac onion gratin, in New York, March 8, 2020. (Andrew Scrivani/The New York Times)