EditorialAnnunziata Stori, who will turn 100 in August, rolls semolina into fregola pasta in Perdasdefogu, Sardinia island, Italy, on June 9, 2022. (Gianni Cipriano/The New York Times)
EditorialAnnunziata Stori, who will turn 100 in August, rolls semolina into fregola pasta in Perdasdefogu, Sardinia island, Italy, on June 9, 2022. (Gianni Cipriano/The New York Times)
EditorialKa?ak el Eid, traditional Palestinian holiday cookies in which aniseed-flavored semolina pastry encases a date filling, in New York, June 29, 2021. Food stylist: Judy Kim. (Linda Xiao/The New York Times)