EditorialBrown sugar and freshly grated orange zest is used as filling for orange rolls in New York, Feb. 7, 2023. Food styled by Rebecca Jurkevich. (Linda Xiao/The New York Times)
EditorialGrated Cheddar tops the cornbread batter for a cheesy top in this tamale pie in New York, Jan. 11, 2022. Food styled by Barrett Washburne. (Ryan Liebe/The New York Times)
EditorialButter that was frozen and then grated, helping to get the dough just right for biscuits, in New York, Dec. 5, 2019. Food Stylist: Simon Andrews. (Christopher Testani/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)
EditorialFreshly chopped cilantro and parsley, along with finely grated lemon zest, are added to a meal of mussels with white beans, garlic and rosemary, in New York, Sept. 13, 2022. Food styled by Barrett Washburne. (Bryan Gardner/The New York Times)
EditorialGrated fresh ginger, cinnamon, cardamom or a dash of orange liqueur are added to the vanilla-rhubarb cobbler in New York on April 20, 2021. Food Stylist: Simon Andrews. (Christopher Simpson/The New York Times)
EditorialGrated cheddar is added to a potato-cheddar soup with quick-pickled jalape?os, in New York, Jan. 19, 2021. Food styled by Barrett Washburne. (Christopher Simpson/The New York Times)