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)
EditorialA cook assembles a Brainburner, whose patty uses barley, cashews and other vegan ingredients, at Burgerlords in the Highland Park neighborhood of Los Angeles. (Miles Fortune/The New York Times)
EditorialA cook assembles a Brainburner, whose patty uses barley, cashews and other vegan ingredients, at Burgerlords in the Highland Park neighborhood of Los Angeles. (Miles Fortune/The New York Times)
EditorialSona’s chicken biryani is studded with cashews and golden raisins and baked inside a banana leaf, in New York on June 2, 2021. (Colin Clark/The New York Times)
EditorialThe Maverick, a vegan cheese made from cashews and coconut by Stephen Babaki of Conscious Cultures Creamery, in Philadelphia, April 9, 2021. (Steve Legato/The New York Times)