EditorialChocolate fudge, salted caramels and nougat with honey and pistachios, in New York, Nov. 21, 2022. Food styled by Brett Regot. (Linda Xiao/The New York Times)
EditorialGreen and pink-hued watermelon burfi with pistachios, cashews and raisins, at Surati Farsan Mart in Artesia, Calif., Oct. 4, 2022. (Elizabeth Lippman/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)