EditorialDandelion-beet salad served with creamy chicken and spring vegetables in New York, Feb. 22, 2023. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialA challah bread pudding adapted from a family recipe used at the Warsaw, Poland, bakery Charlotte Menorah, in New York, Nov. 28, 2022. Food styled by Hadas Smirnoff. (David Malosh/The New York Times)
EditorialIna Garten’s mushroom and gruyère bread pudding in East Hampton, N.Y., Oct. 27, 2022. Food styled by Christine Albano. (Johnny Miller/The New York Times)
EditorialA Palestinian Greek Orthodox Christian woman holds up a sweet pudding dish prepared on the occasion of Saint Barbara's Day, in the village of Aboud in the West Bank city of Ramallah, Ramallah, West Bank, Palestinian Territory - 16 Dec 2021
EditorialA photo provided by Delysia Chocolatier of the Austin candy maker?s new assortment that pays tribute to the ?Nutcracker,? with decorative images from the ballet and chocolate truffle flavors like rosemary-orange, Lebkuchen and plum pudding. (Delysia Chocolatier via The New York Times)
EditorialCarramel apple pudding, one of seven simplified, flavorful dishes for time-constrained or beginning Thanksgiving dinner hosts, in New York, Oct. 3, 2021 (Bryan Gardner/The New York Times)
EditorialA plate of squash pudding bars created by the Indigenous chef Kristina Stanley, in Appleton, Wis., Oct. 1, 2021. (Sara Stathas/The New York Times)
EditorialLemon pudding cakes with sugared raspberries, in Santa Barbara, Calif., March 9, 2021. Food styled by Carrie Purcell. (Andrew Purcell/The New York Times)
EditorialSara Mardanbigi sprinkles pistachios on top of rice pudding at Nixta Taqueria in Austin, Texas, Feb. 3, 2021. (Jessica Attie/The New York Times)
EditorialAn appetizer of caviar and king crab at Ever restaurant, displays a logo made from a roasted coconut pudding and then frozen so it will keep its shape when set into a cucumber gel, in Chicago on July 23, 2020. (Joshua Lott/The New York Times)