EditorialTuna with apricots, almonds and acacia oil at Parcelles, Parcelles, a popular bistrot à vins, or wine-oriented bistro, near the Pompidou Center in Paris, June 27, 2023. (Joann Pai/The New York Times)
EditorialTuna with apricots, almonds and acacia oil at Parcelles, Parcelles, a popular bistrot à vins, or wine-oriented bistro, near the Pompidou Center in Paris, June 27, 2023. (Joann Pai/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)
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)
EditorialThe almondine, which can be made by tossing a handful of sliced almonds into the butter to toast just before the lemon juice, in New York, Feb. 16, 2023. (Julia Gartland/The New York Times)
EditorialRoasted brussels sprouts with honey, almonds and chile, in New York, Nov. 4, 2022. Food styled by Barrett Washburne. (Christopher Testani/The New York Times)
EditorialScott Phippen, stands amid some 30 million pounds of almonds remaining from his family firm?s last harvest, warehoused for want of means to ship them overseas, in Manteca, Calif., on April 6, 2022. (Rozette Rago/The New York Times)
EditorialA Nutella and almonds churro with vanilla ice cream, berries, peanuts and a Maria cookie at Santo Dulce in Doral, Fla., Jan. 26, 2022. (Scott McIntyre/The New York Times)
EditorialGreen bean and corn almondine in New York, Oct. 13, 2021. Food styled by Simon Andrews. Props styled by Christina Lane. (Christopher Testani/The New York Times)
EditorialPine nuts or slivered almonds add crunch to spiced eggplant and tomatoes with runny eggs, in New York, Sept. 1, 2021. Food Stylist: Simon Andrews. (Christopher Simpson/The New York Times)
EditorialSarbjit Sran surveys trees at his family farm in Kerman, Calif. where he grows a raisins and almonds, March 17, 2021. (Ryan Christopher Jones/The New York Times)
EditorialA slightly sweet, slightly spicy topping of pine nuts and almonds adds the kind of crunch and flavor you’d expect from bacon bits. Food Stylist: Simon Andrews. (David Malosh/The New York Times)
EditorialA worker ladles sugar water onto almonds roasting in a copper basin at The Confetti Pelino candy factory in Sulmona, Italy, May 28, 2021. (Nadia Shira Cohen/The New York Times)
EditorialCarrot maqluba with beef, is an easier version of the traditional Palestinian dish made with eggplants, in New York on March 18, 2021. Food Stylist: Monica Pierini. (Linda Xiao/The New York Times)