EditorialSteak and frites along with salad of air-dried brisket, plums and marigolds (far left); poppy-seed crackers made with rendered beef fat (center left); and a dish of preserved foraged baby apples, unripe plums and green walnuts, at Bateau in Seattle, Aug. 25, 2021. (Kyle Johnson/The New York Times)
EditorialHanif Sadr, a chef in Berkeley, Calif., picks wild plums to make a sour plum molasses in an East Bay forest, July 9, 2020. (Celeste Noche/The New York Times)
EditorialA bowl of ojaxuri — a heap of pork, potatoes and onions — served with a sauce of sour plums and bread at Chama Mama, in the Chelsea neighborhood of Manhattan, Dec. 28, 2019. (Emon Hassan/The New York Times)