EditorialHazelnuts are coated in a homemade caramel before being blended in a food processor to create a praline paste for a Paris-Brest recipe in New York, Dec. 20, 2022. Food styled by Simon Andrews. (Armando Rafael/The New York Times)
EditorialFrom the brown sugar shortbread to the tender praline center, the rich crunch of toasted pecans runs through these pecan pie sandwich cookies, in New York, Nov. 6, 2020. (Johnny Miller/The New York Times)