EditorialInspired by Stouffer’s mac and cheese, in the red box from the freezer aisle, this homemade version, shown in New York on Oct. 26, 2021, delivers the same molten creaminess. (Testani/The New York Times)
EditorialChickpeas are puréed for lablabi, a traditional Tunisian chickpea soup with cumin and harissa, in New York, Feb. 6, 2020. Food Stylist: Barrett Washburne. (Andrew Purcell/The New York Times)