EditorialLeftover quinoa mixed with arugula, hummus and cucumber and Greek yogurt with slivered almonds or walnuts and berries in New York, April 18, 2023. (Bobbi Lin/The New York Times)
EditorialLeftover quinoa mixed with arugula, hummus and cucumber and Greek yogurt with slivered almonds or walnuts and berries in New York, April 18, 2023. (Bobbi Lin/The New York Times)
EditorialNew York Times reporter A.J. Jacobs scoops walnuts into a glass container at a Whole Foods in New York, Jan. 5, 2023. (Jonah Rosenberg/The New York Times)
EditorialNew York Times reporter A.J. Jacobs scoops walnuts into a glass container at a Whole Foods in New York, Jan. 5, 2023. (Jonah Rosenberg/The New York Times)
EditorialLuis Egidio Mel?ndez / 'Still Life with Apples, Walnuts, Pot and Boxes of Sweetmeats', 1759, Spanish School, Oil on canvas, 36 cm x 49 cm, P00936.
EditorialFrom left, glazed carrots with miso and sesame; warm kale salad with walnuts and pomegranate; and creamy chard with ricotta, parmesan and bread crumbs, in New York in October 2022. Food styled by Simon Andrews. (Christopher Simpson/The New York Times)
EditorialOla Tashman prepares maamoul with three different fillings — dates, pistachios and walnuts — at home in Al Husun, Jordan, April 22, 2022. (Nadia Bseiso/The New York Times)
EditorialAn endive salad with dates, walnuts and buttermilk, served at Stissing House, Clare de Boer?s new restaurant in Pine Plains, N.Y., Feb. 25, 2022. (Lauren Lancaster/The New York Times)
Editorial'Walnuts to pickle'. Street traders selling pickled walnuts. Rowlandson's characteristic Sketches of the Lower Orders, intended as a companion to the New Picture of London: consisting of fifty-four plates ... coloured. London, 1820. Source: C.58.cc.1.(2).
EditorialSteak and frites along with salad of air-dried brisket, plums and marigolds (far left); poppy-seed crackers made with rendered beef fat (center left); and a dish of preserved foraged baby apples, unripe plums and green walnuts, at Bateau in Seattle, Aug. 25, 2021. (Kyle Johnson/The New York Times)
Editorial'Walnuts to pickle'. Street traders selling pickled walnuts. Rowlandson's characteristic Sketches of the Lower Orders, intended as a companion to the New Picture of London: consisting of fifty-four plates ... coloured. London, 1820. Source: C.58.cc.1.(2).
EditorialA bowl of abdoogh khiar, a cold buttermilk and cucumber soup, in New York, June 15, 2021. Food stylist: Simon Andrews. (Christopher Simpson/The New York Times)
EditorialPan-fried breaded pork chops and a spring salad with sweet herbs, egg and walnuts, in New York, March 23, 2021. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialPair of?Walnuts, 17th?century, Black walnuts, treated and polished, 1 1/4 in. (3.2?cm), China, Chinese, Late Ming dynasty (13681644) or early Qing dynasty?(16441911), Sculpture.
EditorialLuteplaying painter, painting, Johan van Swieten, c. 1655, Signature front, on the bottom of the easel: Johan van Swieten, panel, oil paint, painted, Overall dimensions according to catalog 1983: 65.2 ? 53.1cm 652 ? 531mm, With frame: 87.3 x 75.6 x 7.3...
EditorialApples with honey and crushed walnuts, in New York, Feb. 24, 2020. Prop Stylist: Kalen Kaminski. (Michael Graydon & Nikole Herriott/The New York Times)
EditorialJose Felipe Parra, Spanish, Still Life with Walnuts and Meerschaum, 19th century, oil on board, Overall: 6 1/2 ? 10 5/8 inches (16.5 ? 27 cm).
EditorialNatural history ensemble (no. 11) 11. Sheet of Mixture / Miscelaniorum tabula 11. / 11. feuille de melange (title on object), Sheet with the eleventh natural history ensemble with animals and plants, numbers 1-14. Insects (butterflies, flies, beetle, g...
EditorialStill Life with Peaches, a Silver Goblet, Grapes, and Walnuts, Jean-Sim?on Chardin (French, 1699 - 1779), about 1759 - 1760, Oil on canvas, 38.1 ? 46.7 cm (15 ? 18 3/8 in.).
EditorialOn a wet fall day, a western scrub jay makes a small jump while taking walnuts from the roof of a shed in an orchard near Elkton in western Oregon. The bird was using it's powerful beak to break open the nuts and eat the tender meat inside.