EditorialFried oysters, poached lobster and diced Korean pears top the version of jajangmyun served at Kjun in New York, Feb. 11, 2023. (Lanna Apisukh/The New York Times)
EditorialThe 10th and final course of the private cannabis dinner prepared by the chef Miguel Trinidad: crepe cake with pumpkin crema, poached pears, spiced pepitas, lemon-brown-butter gelato, topped with sage power, in New York, Oct. 28, 2022. (Gabby Jones/The New York Times)
EditorialImmature pears at Kiyokawa Family Orchards at Kiyokawa Family Orchards in the Hood River Valley outside Parkdale, Ore., on June 28, 2022. (Ruth Fremson/The New York Times)
EditorialImmature pears at Kiyokawa Family Orchards at Kiyokawa Family Orchards in the Hood River Valley outside Parkdale, Ore., on June 28, 2022. (Ruth Fremson/The New York Times)
EditorialGrace and Snyder Davis bagged their new persimmon trees, which will replace Bradford pears, at an event in Columbia, S.C., on Oct. 23, 2021. (Mike Belleme/The New York Times)
EditorialA savory butternut squash pie with a romaine salad in New York, Sept. 14, 2021. Food styled by Simon Andrews. (David Malosh/The New York Times)